Favorite dishes to prepare for a typical weeknight dinner include those of the Piccata and Marsala varieties. Whether the protein is chicken or veal [or most recently Swai], these are preparation I could do in my sleep. This is the first time I’ve tried either one with pork, and I must say the results were delicious. I opted for the Marsala style because I only had 1 somewhat scrawny lemon on hand. An open bottle of Amarone gave this dish it’s unique twist. Some may wince at the thought of replacing Marsala with Amarone…a purest I’m not. It’s always said “cook with wine you would drink”. I do…so I did. Simple as that 🙂
Typically I serve Piccata or Marsala dishes with a side of pasta or mashed potatoes. This time I served it on a bed of steamed kale. I was inspired by a recent post on a blog I follow, Dinner Daydreams. I prepared mine a little different, but the concept remained the same. Talk about upping the healthy quotient – double bonus points accumulated for decreasing carbs and increasing Vitamin K all in one bite!
This is definitely quick and easy dish to prepare – 30 minutes top. The most time consuming part was readying the kale. One tenderloin along with one bunch of kale provided four hearty servings.
1 bunch fresh kale, tough stems removed and roughly chopped
1 pork tenderloin, sliced in approximately 1/4-inch medallions
8 ounces mushrooms, sliced
3/4 cup chicken broth + 2 Tablespoons, divided use
1/4 cup red wine [I used Amarone]
3 Tablespoons olive oil, divided use
2 Tablespoons unsalted butter, divided use
1/4 cup all purpose flour
seasonings to taste
•Place flour in a shallow bowl or pie plate and season to taste with salt and pepper. Dredge tenderloin slices in the seasoned flour, pushing down slightly with your hand to flatten the pieces. Set pieces aside.
•In a large skillet, heat 1 Tablespoon of olive oil and 1 Tablespoon of butter over medium-high heat. When butter is completely melted, add the flour coated pork in a single layer. Do not overcrowd the skillet. Cook in multiple batches if necessary, adding more oil/butter as needed.
•Cook until lightly browned; flip and cook other side. Each side will brown nicely after about 3 minutes per side. Transfer pieces to a plate. Continue until all pieces are browned.
•When all of the pork is browned add additional 1 Tablespoon of oil and 1 Tablespoon of butter to the hot skillet. Add the mushrooms. Continue cooking over medium-high heat, scraping up any browned bits remaining in skillet. Cook until mushrooms begin to soften, about 3-5 minutes.
•When the mushrooms have reached the “softened” state, add the 1/4 of wine. Stir a bit and simmer until the wine has reduced by at least half. Stir in the chicken broth. Once it returns to a simmer, reduce heat to medium or medium-low.
•Add the browned pork medallions to the skillet, coating with the sauce. Cover the skillet and allow to heat through. Approximately 10 minutes.
•Prepare the kale while the pork is simmering. In a large skillet, heat 1 Tablespoon of olive oil over medium high heat. Add the chopped kale, stirring to coat with the oil. Add the remaining 2 Tablespoons of chicken broth. Cover the skillet and steam until the kale is fully wilted, about 8-10 minutes. Stir every 3 minutes or so to cook through evenly.
•Serve portions of pork medallions over a bed of steamed kale.