Fried Pork Loin Marsala Recipe
Fried pork loin, served over rice with Salute's Marsala wine reduction sauce with sautéed mushrooms
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Ingredients
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Pork Loin
Marsala Sauce
Rice
Method
Prepare the Pork Loin
- 1
Slice Pork Loin
Slice the pork loin into 1-inch thick medallions.
- 2
Season Pork
Season both sides of each medallion with salt and black pepper.
- 3
Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4
Bread Pork
Dredge each medallion in flour, dip in eggs, and coat with breadcrumbs.
- 5
Heat Oil
Heat olive oil in a large skillet over medium-high heat.
- 6
Fry Pork
Fry the breaded medallions for about 4-5 minutes on each side until golden brown and cooked through.
Prepare the Rice
- 7
Combine Rice Ingredients
In a saucepan, combine the white rice, water, and salt.
- 8
Cook Rice
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and water is absorbed.
Prepare the Marsala Sauce
- 9
- 10
- 11
Add Marsala Wine
Pour in the Salute's Marsala wine and scrape up any browned bits from the skillet. Let it simmer for 2-3 minutes.
- 12
Add Chicken Broth
Add the chicken broth and bring to a gentle simmer. Cook for an additional 5 minutes until the sauce thickens slightly.
- 13
