Whenever you think of Marsala wine, what is the first thing that pops into your mind? Chicken right? It feels almost impossible uttering the word Marsala without first saying the word chicken. It feels like someone invented chicken Marsala and the rest of the world went, “hmm this is really good” and then they suddenly stopped thinking of anything else besides those two flavors.
It kind of reminds me of the power behind brands to the point of referring to a specific product by brand name versus the product itself. For example, when was the last time you asked for a Kleenex vs a tissue, or Scotch-Tape when you needed clear tape, or perhaps you take notes on sticky note paper aka Post-Its. The list is quite extensive so we will end there but you get the idea.
The same issue could be said about Marsala wine. Imagine my surprise when I opened Pinterest and discovered a recipe that did not feature chicken? I was thrilled to see pork being used in place of chicken. Pork is often considered the other white meat because it is incredibly lean (obviously bacon is not one of them), and pork pairs perfectly with sweet sauces so this is a win-win.
The recipe below from Self Proclaimed Foodie will remind you once again that Marsala wine could be paired with other meats besides chicken.
Ingredients
- 1 Pork Tenderloin
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 2 medium shallots, finely diced
- 2 cloves fresh garlic, minced
- 12 ounces mushrooms, thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 3 tablespoons heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
Get the rest of the recipe as well as the step by step instructions here from Self Proclaimed Foodie.
Recipe and photo: Self Proclaimed Foodie
