Recipe courtesy of the National Pork Board
Preparation facts
Prep Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients
1 lb pork tenderloin
1 tsp butter
1 tsp oil
1 clove garlic, minced
1 Tbs tomato paste
1/2 cup dry marsala wine
1/2 cup red wine
8 oz fresh mushroom caps
1 tsp chopped parsley
Directions
Cut tenderloin diagonally into cutlets. Pound to 1/4-inch thickness.
Heat oil and butter in heavy skillet. Brown cutlets on both sides. Remove from pan. Add garlic
to pan, saute briefly. Mix tomato paste with wines, add to pan with mushrooms. Stir to blend
with pan juices. Simmer 3-5 minutes. Return cutlets to pan and heat through. Sprinkle with
parsley and serve immediately.
Nutrition facts
Serving Size 1 serving
Calories 305
Calories from Fat 106 (35%)
% Daily Value*
18%Total Fat 12g
21%Saturated
Fat 4.1g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 4.9g
36%Cholesterol 109mg
5%Sodium 111mg
22%Potassium 785mg
1%Total
Carbohydrate 4g
4%Dietary
Fiber 0.9g
Sugars 2g
Sugar Alcohols 0g
72%Protein 36g