Pork Tenderloin Marsala

Red Sky Cafe's Chef Wes Stepp made their Pork Tenderloin Marsala.

Ingredients:

2-3 Pork tenderloin medallions
egg wash
flour
Kosher salt/cracked pepper
olive oil
1 oz. beef stock
2-3 oz. Marcela wine
wild mushrooms

Directions:

-Dredge 2-3 Pork tenderloin medallions in egg then lightly in flour.
-Season lightly with Kosher salt/cracked pepper.
-Place in saute pan lightly coated with olive oil.
-Cook 2-3 minutes each side, then add 1 oz. beef stock, 2-3 oz. Marcela wine, and wild mushrooms.
-Simmer until sauce is reduced.


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