*12 Oz Pork Loin Marsala Recipe
Brined Organic Pork Cutlets, Bella Mushroom, Vegetable, Marsala Cream, Risotto
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Ingredients
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Pork Loin
Marsala Cream Sauce
Vegetable Medley
Risotto
Method
Brining the Pork
- 1
Prepare the Brine
In a large bowl, mix together water, salt, sugar, and your choice of seasoning to create a brine solution.
- 2
Brine the Pork
Submerge the pork loin cutlets in the brine solution and refrigerate for at least 2 hours, preferably overnight for optimal flavor.
Making the Marsala Cream Sauce
- 3
Sauté Mushrooms and Garlic
In a large skillet, heat olive oil over medium heat. Add sliced Bella mushrooms and minced garlic, sautéing until the mushrooms are golden brown, about 5-7 minutes.
- 4
Add Marsala Wine
Pour in the Marsala wine and simmer for about 3-4 minutes, allowing it to reduce slightly.
- 5
Finish with Cream
Stir in the heavy cream, and let the sauce simmer for another 5 minutes until it thickens. Season with salt and black pepper to taste.
Cooking the Pork
- 6
Preparing the Vegetable Medley
- 7
Sauté the Vegetables
In the same skillet used for the pork, add a little more olive oil if necessary. Add asparagus, carrots, and red bell pepper, sautéing until tender, about 5-7 minutes. Season with salt and black pepper to taste.
Making the Risotto
- 8
Cook Shallots and Rice
In a heavy-bottomed pot, heat olive oil over medium heat. Add minced shallot and sauté until translucent. Stir in Arborio rice and toast for 2 minutes.
- 9
Add Broth Gradually
Begin adding chicken broth, one cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next cup. This process should take about 20-25 minutes.
- 10
Finish the Risotto
Once the rice is al dente, stir in grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat.
Plating
- 11
Serve the Dish
On a plate, spoon a generous serving of risotto, top with sautéed vegetables, and place the seared pork cutlet. Drizzle with Marsala cream sauce. Serve immediately.