Scallopini Alla Marsala
You could substitute veal, chicken, or turkey for the pork.
- 1 head radicchio, halved, cored, and sliced into eighths (about 3/4 inch thick)
- 1 pound portobello mushrooms, stemmed, caps cut into 1/4-inch-thick slices
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 1 pound pork tenderloin, cut on the bias into 1/3-inch slices and pounded to 1/8-inch thickness
- Wondra flour or all-purpose flour, for dredging
- 1/3 cup fresh sage leaves
- 1 tablespoon unsalted butter
- 2/3 cup Marsala wine (about 5 ounces)
Preheat oven to 425 degrees. Spread radicchio on half of a rimmed baking sheet and mushrooms on other half. Drizzle with oil; season with salt and pepper. Roast until barely tender, 10 to 12 minutes.
Lightly dredge pork in flour. Heat a large straight-sided skillet over medium-high heat. Swirl in oil and cook sage until just crisp, 1 minute. Remove from skillet. Swirl butter into skillet and cook pork in 2 batches until lightly browned around edges, 1 to 2 minutes on each side. Return all pork to skillet. Pour in wine and simmer until reduced to a glaze, about 1 minute. Add radicchio and mushrooms, coat with sauce, and serve