4 boneless thin pork loins
2 thinly sliced shallots
2 chopped garlic cloves
8 sliced mushrooms
1/2 cup Marsala wine
1/2 cup chicken stock
2 tablespoons olive oil
2 tablespoons butter
1/3 cup all purpose flour
1/2 teaspoon of salt and ground pepper
fresh thyme
1. On
a plate or shallow bowl add flour, salt and pepper-mix. Toss your pork in the
mixture to coat all sides and tap off the excess.
2. In
a saute pan or similar add butter and oil to a medium high heat, when butter is
melted, add pork to pan and cook, flipping over one time when sides get golden
brown.
3. Lower
the heat to medium-lowish and add your mushrooms, shallots, and garlic to the
pan. Use tongs to toss them around so they are touching the pan.
4. Add
in your Marsala wine and chicken broth, and use a wooden spoon to scrape up the
bits at the bottom of the pan.
5. Add
in fresh thyme (about a teaspoon-tablespoon)
6. Cover
the pan and let cook for about 10 minutes
7. Optional-
add in about a teaspoon of Dijon Mustard (pork and mustard are a match made in
heaven) and let cook for another 3-4 minutes uncovered
8. It
will be ready when the sauce has thickened into a gravy.
