- Yield: 6 Servings, 1 cup per serving
- 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
How to Make It
- In a shallow dish, combine flour, ¼ teaspoon salt, and ½ teaspoon pepper; mix well. Dredge pork in seasoned flour.
- 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.
- Add mushrooms, onion, and garlic to skillet; sauté 6 to 8 minutes, or until onion is tender, stirring occasionally.
- 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.
- Return pork to skillet; cook 2 minutes, or until heated through. Serve topped with sauce.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.