Tomato Marsala Pork Loin
This flavourful dish reminds me of a cool summer night as we transition into fall. Hearty but light and full of flavour.
- 2 Pork Loins
- 1 Large Onion, Sliced
- 6 Sun Dried or Roasted Tomatoes, Chopped
- 3 Tbsp Butter
- 1 Cup Chicken Broth
- .5 Cup Dry Marsala
- Salt & Pepper
- Cooking oil of your choice
Cut the pork loin into 1 inch medallions
Sprinkle medallions with salt & pepper then coat with a light dusting of flour on both sides.
Heat oil in a large frying pan and brown pork medallions on both sides. Remove from pan and let rest on a plate.
While pan is still on the burner, add 1 Tbsp of butter, sliced onions and chopped tomatoes. Saute until onion is translucent.
Pour in chicken broth and loosen any bits that have stuck to the pan.
Pour in Marsala. Simmer until sauce begins to thicken.
Return pork loins to the pan and allow to simmer in the sauce for an additional 5-10mins. Occassionaly pour sauce over pork as they simmer.
Serve hot and enjoy!