Ingredients
1 1/2 pound pork tenderloin sliced 3/4" thick
All purpose flour
2 eggs, beaten to blend
1 1/2 c dry seasoned breadcrumbs
Olive oil
3 TB butter
2 TB minced garlic
8 oz. shiitake (or) cremini mushrooms, sliced
3/4 c. Marsala wine
3/4 c. canned low-salt chicken broth
2 TB tomato paste
1 large tomato, seeded, chopped
1/4 c chopped fresh basil
Preparation
Mix flour and salt & pepper in plastic bag. Shake tenderloin slices in flour mixture. Dip in blended egg and then in breadcrumbs. Saute in olive oil over medium high heat until just cooked through. Transfer to plate and keep warm.
In same skillet melt butter and saute garlic one minute. Add mushrooms; cook 2 minutes. Add Marsala, broth, tomato paste, tomatoes and simmer until thickened. Stir in basil. Add pork back into skillet with sauce. Serve.
