I just love a good pork recipe, it is nice to change it up from chicken and beef every so often. I am one who must have meat with every meal if I want to not be hungry five minuets later and throwing pork into the mix is great. This amazing meal is perfect to put on the weekday menu.
Zucchini (or any vegetable of your choice)
1 LB Pork Tenderloin sliced into 1/3" thick pieces
1/2 cup Flour
Salt and Pepper to taste
1 TBL butter, divided
1 1/2 cup Marsala Wine
2 tsp Beef Better Than Bouillon (standard beef bouillon can also be used)
Preheat oven to 425F. Cook pasta according to package directions.
Meanwhile slice zucchini thin and place in an XL serving bowl from Off Your Rocker Pottery. Toss with just enough olive oil to lightly coat. Place vegetables on a baking sheet and bake in the oven until golden brown and roasted, approximately 20 minuets.
Meanwhile place flour in a gallon size Ziploc bag along with salt and pepper (about 1/8tsp each). Shake to mix flour with salt and pepper, add pork and shake to evenly coat.
Melt 1/2 TBL of butter in a large skillet over med-high heat and add pork. Cook covered until lightly browned and turn. When you turn melt the other 1/2TBL of butter under the pork. Cook until pork registers 145F on a meat thermometer. Remove from pan and place in a OYRP flat bowl and cover to keep warm.
Add wine and bouillon to pan and pepper to taste. Bring to a boil, reduce heat and simmer uncovered for 3-5 minuets or until sauce is slightly thickened. Return pork to skillet and turn to coat, once pork is warm remove pan from heat.
On a OYRP dinner plate lay down a bed of orzo pasta, place pork on top and some sauce. Add vegetables and enjoy.
Off Your Rocker Pottery
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