Pork Scaloppine in Marsala Sauce – A Delicious Italian Classic
Category: Main Dishes
Servings: 4
Pork Scaloppine in Marsala sauce, or Scaloppine al Marsala, is a rich, savory dish that embodies the essence of Italian home cooking. The tender pork medallions, lightly floured and seared to perfection, are bathed in a luscious Marsala wine sauce that is both slightly sweet and aromatic. With a touch of vegetable broth and a few simple seasonings, this dish delivers maximum flavor with minimal ingredients. Perfect for any occasion, this recipe is an ideal way to bring a bit of Italy to your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork loin (thinly sliced) | 400g |
| Marsala wine | 100g |
| Vegetable broth | 70g |
| Butter | 50g |
| Extra virgin olive oil | 40g |
| All-purpose flour | To taste |
| Salt | To taste |
| Black pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 26g |
| Fat | 18g |
| Carbohydrates | 6g |
| Fiber | 0g |
| Sodium | 350mg |
| Sugars | 1g |
Instructions
-
Prepare the Pork:
To begin, place the pork loin slices between two sheets of parchment paper. Use a meat mallet or rolling pin to gently flatten the pork slices, ensuring they become slightly elongated. This step helps tenderize the meat and ensures an even cooking process. -
Flour the Pork:
Once the pork slices are prepared, dust them with a light coating of all-purpose flour. This will help create a delicate crust when cooking, adding texture to the dish. -
Heat the Pan:
In a large, heavy-bottomed skillet, melt the butter along with the extra virgin olive oil over medium heat. The combination of these two fats will give the dish a rich flavor and prevent the butter from burning. -
Cook the Pork:
When the butter has melted and the oil is hot, gently add the flour-coated pork slices to the pan. Cook the pork for about 2 minutes on each side until golden brown, being careful not to overcrowd the pan to ensure even cooking. You may need to cook the pork in batches depending on the size of your skillet. -
Deglaze the Pan with Marsala:
After the pork has been browned, raise the heat slightly and pour in the Marsala wine to deglaze the pan. Allow the wine to simmer for a few minutes, stirring occasionally, until the alcohol has evaporated and the sauce begins to thicken slightly. -
Add Broth and Season:
Pour in the vegetable broth (or water if you prefer a lighter sauce). Season the sauce with salt and freshly ground black pepper to taste. Stir everything together and allow the sauce to simmer for an additional 5-7 minutes, letting the flavors meld together. -
Serve and Enjoy:
Once the sauce has thickened to your liking, remove the skillet from the heat. Plate the pork scaloppine and spoon the sauce over the top. Serve hot, accompanied by your favorite side dishes, such as sautéed vegetables or mashed potatoes.
This recipe for Scaloppine al Marsala is a delightful way to elevate a simple pork cut into something extraordinary. The Marsala wine adds a rich, slightly sweet depth of flavor that perfectly complements the savory pork, making it an ideal dish for a family dinner or special occasion. Whether you’re an experienced cook or a beginner, this recipe is easy to follow and sure to impress. Enjoy!
