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Obesity Discussion · 02-07-07, 01:32 PM

PORK MARSALA

Servings: 6
Prep time: 0:10:00
Bake/Cook time: 0:20:00

Calories: 264
Fat: 9 grams
Protein: 32 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
2 whole pork tenderloins (1 1/2 to 2 pounds total)
1 tablespoon canola oil
1 tablespoon butter
Salt and pepper
2 garlic cloves, finely chopped
1/2 teaspoon crumbled dried thyme
1/2 cup reduced sodium chicken broth
1/4 cup dry marsala
1/4 cup water
1 tablespoon tomato paste
2 teaspoons granular sugar substitute
2 tablespoons chopped fresh Italian (flat leaf) parsley
1. Heat oven to warm setting. Slice tenderloins diagonally
into 3/4" thick cutlets. Pound cutlets to 1/4" thickness
between layers of plastic wrap.
2. Heat oil and butter in a large heavy skillet over mediumhigh
heat. Brown cutlets in batches, 2 minutes per side.
Transfer to a plate, sprinkle with salt and pepper and
place in warm oven.
3. Add garlic and thyme to skillet. Cook, stirring, 30
seconds. Add chicken broth, marsala, water, tomato
paste, and sugar substitute. Mix well, and cook 5
minutes over medium-high heat until sauce thickens.
4. Return pork and any accumulated juices to skillet and
simmer until meat is cooked through, about 2 minutes.
Serve immediately; garnished with parsley.
To cut prep time, ask the butcher to slice and pound the
tenderloins for you to the thickness specified, or just ask for pork
cutlet. As the sauce cooks the most of the alcohol in the marsala
evaporates, leaving an intensely flavored sauce.

02-07-07, 01:32 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,851 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Pork Marsala PORK MARSALA Servings: 6 Prep time: 0:10:00 Bake/Cook time: 0:20:00 Calories: 264 Fat: 9 grams Protein: 32 grams Carbohydrates: 1 grams Fiber: 0 grams Net Carbs: 1 grams 2 whole pork tenderloins (1 1/2 to 2 pounds total) 1 tablespoon canola oil 1 tablespoon butter Salt and pepper 2 garlic cloves, finely chopped 1/2 teaspoon crumbled dried thyme 1/2 cup reduced sodium chicken broth 1/4 cup dry marsala 1/4 cup water 1 tablespoon tomato paste 2 teaspoons granular sugar substitute 2 tablespoons chopped fresh Italian (flat leaf) parsley 1. Heat oven to warm setting. Slice tenderloins diagonally into 3/4" thick cutlets. Pound cutlets to 1/4" thickness between layers of plastic wrap. 2. Heat oil and butter in a large heavy skillet over mediumhigh heat. Brown cutlets in batches, 2 minutes per side. Transfer to a plate, sprinkle with salt and pepper and place in warm oven. 3. Add garlic and thyme to skillet. Cook, stirring, 30 seconds. Add chicken broth, marsala, water, tomato paste, and sugar substitute. Mix well, and cook 5 minutes over medium-high heat until sauce thickens. 4. Return pork and any accumulated juices to skillet and simmer until meat is cooked through, about 2 minutes. Serve immediately; garnished with parsley. To cut prep time, ask the butcher to slice and pound the tenderloins for you to the thickness specified, or just ask for pork cutlet. As the sauce cooks the most of the alcohol in the marsala evaporates, leaving an intensely flavored sauce. Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to www.atkins.com __________________