Summary: Sweet Marsala and musky sage seem to be made for pork. And I think this simple, delicious midweek supper, based on the trattoria classic shows off the combination beautifully.
Serve with sautéed vegetables and some boiled potatoes.
- 1 fillet of pork tenderloin, sliced into medallions
1 tablespoon olive oil
3 tablespoons butter
3 garlic cloves, chopped
5 sage leaves, slivered
1/2 cup of marsala wine
salt and freshly ground black pepper
For instructions please visit: KayCooks.com
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2