Pork Medallions with Marsala

Ainesosat

• 1 tsp minced garlic
• 1 tsp all purpose flour
• 1 tbsp olive oil
• 1 cup marsala wine
• 16 oz boneless pork tenderloin, cut into 1/2-inch slices
• 2 rkl parsley

Ohjeet

1. Lightly dust pork with flour.
2. Heat oil in large skillet over medium-high heat until hot.
3. Add pork slices; cook 3 minutes per side or until browned.
4. Remove from pan. Reduce heat to medium.
5. Add garlic to skillet; cook and stir 1 minute. Add wine and pork; cook 3 minutes or until pork is barely pink in center.
6. Remove pork from skillet. Stir in parsley. Simmer wine mixture until slightly thickened, 2 to 3 minutes.
7. Tip: For a special touch, sprinkle with chopped red onion just before serving.