How to make it

  • 1. Lightly dredge the pork medallions in the flour.
  • 2. In a large saute pan, heat oil. Place medallions in pan and cook 4 min on each side ( or till cooked)
  • 3. Add mushrooms, rosemary, sahllot, and pepper to saute pan. Cook 3 min. Add the 1/2 c. beef broth and the marsala or additional broth and cook 8-10min. more.
  • 4. Serve the meat with the sauce poured 0ver and garnish with chp. parsley.
  • I like to serve this with a mixture of rices to soak up all those good juices.

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