In this recipe we cut the tenderloin in 2 inch pieces and then pound them between plastic wrap to a thin 1/4 inch. This gives you about six 4 X 6 inch pieces from a tenderloin. You can also just slice them to 1/4 inch thick. I think pounding helps tenderize them but slicing makes the pieces a more uniform size. Recipe below serves 2.
Ingredients:
- 1 9 Ounce Package of fresh Fettuccini, or 1/2 pound of dried
- 1 Pork tenderloin trimmed of fat and silverskin
- 1/4 Cup flour
- Vegetable oil for frying. 3 or 4 tablespoons
- 4 Tablespoons butter
- 8-10 Ounce package mushrooms
- 2 Garlic cloves chopped fine
- 6 Ounces Marsala wine
- 1 Cup chicken stock
- 2-3 Tablespoons chopped fresh parsley
- Salt and Pepper
Directions:
Cook pasta to package directions.
Cut the tenderloin in 2 inch pieces. Stand them on end between plastic wrap and pound them with the flat side of a meat tenderizer until they are only 1/4 inch thick. Salt and pepper the meat then dredge in the flour to lightly coat. Heat the oil in a frying pan and brown the pork for 2 or 3 minutes on both sides. You will need to do in 2 or 3 batches. Remove meat to serving platter.
In the same pan add the butter and cook the mushrooms until they release all their liquid, about 7 or 8 minutes. Sprinkle on 2 tablespoons of the leftover flour from dredging the meat. Add the garlic and cook for another minute until fragrant and all the four is absorbed. Add the wine. Stir and boil until it is reduced by about half. Then add the stock and return the meat to the pan. Bring up to a boil. Add the parsley (reserve a pinch for service) and the cooked pasta and toss with the sauce.
