Delicious Gluten Free Pork Marsala
You can get dinner on the table with ease with this delicious one pan meal: tender pork and mushrooms simmered in an amazing wine and herb sauce.
Servings 6
Calories 509kcal
Ingredients
- For Brine:
3 cups of water
3 tablespoons of salt
1 bay leaf
and 8 peppercorns
- 1 1/2 pounds pork cutlets thin sliced
- 1/2 teaspoon sage
- pepper to taste
- 2 tablespoons extra-virgin olive oil
- 8 ounces of mushrooms cleaned and sliced
- 1/4 cup gluten free beef stock
- 3 tablespoons marsala wine
- 1 tablespoon parmesan cheese grated
- 1 teaspoon parsley
Instructions
- First, pound your cutlets with a mallet.For brine:Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for at least one hour. Then take the cutlets out, discard the brine, rinse the meat off and pat them completely dry. Season with sage and pepper and set aside.For Brine: 3 cups of water3 tablespoons of salt 1 bay leaf and 8 peppercorns, 1 1/2 pounds pork cutlets, 1/2 teaspoon sage, pepper to taste
- Heat oil in a skillet over a medium-high heat. Add mushrooms and cook for 5 minutes. Remove mushrooms with a slotted spoon and set aside.2 tablespoons extra-virgin olive oil, 8 ounces of mushrooms
- Add pork to the same skillet in batches and cook about 4 minutes on each side. Remove pork and keep warm.
- Stir beef broth and wine into skillet scraping up browned bits for gravy. Return pork and mushrooms to the pan. Cover and simmer for 10 minutes until heated through.1/4 cup gluten free beef stock, 3 tablespoons marsala wine
- Sprinkle with parmesan and parsley.1 tablespoon parmesan cheese, 1 teaspoon parsley
Notes
• For the juiciest pork, the most important tip that I can give you is to brine the cutlets.
First, pound your cutlets with a mallet and then soak the meat in salt water for at least an hour. This traps the moisture in the meat.
When finished brining, rinse the salt water off and pat dry. You’ll be left with tenderized, juicy cutlets.
If you’re heading out to work, you can certainly start brining them before you head out, and they’ll be ready to cook when you get home.
• Some recipes include cream. Go ahead and add 1/4 cup of cream to the Marsala sauce if you’d like a richer, creamier texture. Stir it in at the end of cooking and allow it to heat through before serving.
• The pork should reach an internal temperature of 145°F (63°C) when measured with a meat thermometer. The meat should be slightly pink in the center, which is safe and recommended for pork.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Add one hour to prep time for pork cutlets to brine in the refrigerator.
Nutrition
Calories: 509kcal | Carbohydrates: 1.7g
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