Cooking with Marsala

Years ago chicken Marsala was 'the' company dinner recipe. I came across a pork Marsala recipe in a 'Healthy Cooking' magazine and thought I'd give it a try. It was good, but I think I prefer it with chicken.

Elegant Pork Marsala
Roasted Parmesan Green Beans
Savory Palmiers

The pork recipe called for pork chops, but I used a pork tenderloin, cut into medallion's and flattened. They were lightly dusted with pepper seasoned flour and browned in a bit of oil. Then removed from the pan and kept warm. In the same pan onions, mushrooms and Canadian bacon slices were browned along with minced garlic. The pork is returned to the pan and the Marsala added, covered and cooked for 5 minutes. A slurry of cornstarch and chicken broth is added as a thickener. This sauce is served over the pieces of pork. I used some chopped parsley for some added color.

The green beans are put on a cookie sheet and drizzled with enough olive oil to lightly coat them. Greek seasoning (I used Penzey's) is tossed with the beans. When beans are tender, they are served with shaved Parmesan cheese. I really like fresh green beans and these had just a bit of a crunch. Will do them again.

I had half a sheet of puff pastry in the fridge and decided to make some savory Palmiers to have with the pork and green beans. Rolled out the sheet and dusted it lightly with salt and black pepper. Then some finely grated Parmesan and dry basil. The pastry is rolled up and sliced into half inch pieces and baked. This was probably the highlight of the meal and it was an afterthought.

Will try the Marsala with chicken sometime down the road, but next week the meatloaf I mentioned last week will be the star. Along with some Super Bowl munchies. Bobby Flay's chicken wings are at the top of my list. Until then, enjoy the week! Stay warm!