Serves 6
- Ingredients:
- 3 lb – center-cut pork loin, sliced 1/2”-3/4” thick
- 3 TBSP – flour
- 1 tspn – salt
- 1 1/2 tspn – ground black pepper
- 6 TBSP – Butter
- 2 – medium onions, chopped
- 3 cloves – garlic, chopped
- 14.5 oz can – Chicken Broth
- 1/2 cup – dry Marsala Wine
- 1/2 cup – parsley leaves, chopped
- 16 oz pkg – Ribbon Noodles, cooked
Using a skillet, add 2 TBSP butter at medium heat and soften the onions for 5 minutes.
Spread the flour on a flat surface and mix in salt and pepper. Dredge the pork loin slices in the flour to coat both sides.
Move the onions to the side of the skillet and add 2 more TBSP butter to the center at medium-high heat. Brown the pork loin with the onions covering for about 3 minutes per side. The pork should be about 80% cooked. Set the pork aside in a serving bowl.
Add the final 2 TBSP butter to the pan at medium heat and quickly saute the garlic for 30 seconds. Add the Broth and Marsala and bring to a boil, scraping the bits from the bottom of the skillet. When the sauce has boiled for 3 minutes, turn off the heat and pour over the pork. The residual heat will finish cooking the pork.
Sprinkle half the parsley over the top of the pork and sauce. Serve over ribbon noodles with the remaining parsley as a top garnish.