Little Italy pork marsala recipe

Ingredients

• ¼ cup all-purpose flour
• ½ teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1-½ pounds well-trimmed pork loin, cut into
• ¼-inch slices
• 2 tablespoons canola oil, divided
• ½ pound mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small tomato, chopped
• ½ cup reduced-sodium chicken broth
• ¼ cup Marsala wine

1. In a shallow dish, combine flour, ¼ teaspoon salt, and ½ teaspoon pepper; mix well. Dredge pork in seasoned flour.
2. In a large skillet over medium heat, heat 1 tablespoon oil. Sauté pork in batches 1 to 2 minutes per side, or until just pink, adding remaining oil as needed. Remove pork from skillet to a plate and set aside.
3. Add mushrooms, onion, and garlic to skillet; sauté 6 to 8 minutes, or until onion is tender, stirring occasionally.
4. Add tomato, broth, wine, remaining salt, and remaining pepper. Bring to a boil and cook 3 to 4 minutes, or until sauce thickens a bit.
5. Return pork to skillet; cook 2 minutes, or until heated through. Serve topped with sauce.