Saturday, February 28, 2015

Pork Scaloppine Marsala

Wednesday 25 February

For a quick dinner after a long day, our go-to is pork scaloppine, which we cut thin from a whole tenderloin and freeze in packets of five (the two larger for Barbara, the three smaller for Holt).  
Once defrosted and seasoned (salt, white pepper, a shake of dried thyme), they pan-fry in a matter of minutes.  Then while they rest, you use the fond in the pan for a sauce; in this case, sautéed shallot deglazed with Marsala.  
A sheaf of roasted asparagus on the side, and you're all set.

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