Pork Tenderloin "Marcata" (and a vegetarian version!)

Pork "Marcata" with green beans,
cantaloupe, bread and oil for dipping!

My wife and I both love marsala AND piccata.  Since we enjoy both I figured that we'd like the two combined, so awhile back, I came up with a mashup of the two.

Now that my wife is vegetarian, I made a vegetarian version (you could easily make this vegan by using tofu instead of the Quorn naked chicken cutlets specified in the recipe and not using butter).  And since I've never had it with pork, I decided it was time to try that as well (you can also make it with chicken or veal).

We aren't fans of capers at our house so I left them out but feel free to add them if you'd like (you'll see them in the ingredients list).

Last month I posted a recipe called "Rosemary-Citrus Chicken (or Tofu)" and you'll find the two very similar - I used this recipe as the basis for that.

Vegetarian version using Quorn "naked cutlets"

The pork version is first - scroll down for the vegetarian version.

If you try it, let me know what you think in the comments.  

Pork Tenderloin "Marcata" (scroll down for Vegetarian version)

Ingredients

• 1 pound thinly sliced pork tenderloin
• 1 cup flour
• 3-4 tbsp butter
• olive oil for browning
• 2 small shallots or 1/2 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup marsala wine
• 1 cup chicken broth
• 2 tbsp freshly squeezed lemon juice
• 1 cup portobello mushrooms sliced thin (feel free to use another variety of mushroom or omit them if you don't like them)
• 1/4 cup brined capers, rinsed (optional - we don't use them but I know lots of folks that love them)

Directions

Pork simmering with other ingredients

1. Sprinkle spices of your choice over pork slices (I use garlic powder, dried ground rosemary, dried basil, oregano, seasoned salt and fresh ground pepper - very lightly).
2. Dredge seasoned pork through flour on both sides and let sit while heating oil.
3. Heat olive oil (I use a garlic or rosemary-infused oil) and butter over medium high heat in heavy bottomed pan.  I prefer to use something other than a non-stick pan for this.  Stainless steel works well.
4. Cook pork until it's golden brown on both sides (add additional oil/butter if necessary).
5. Remove pork from pan and add shallots/onions and mushrooms (if you choose to use them).
6. Cook shallots/onions and mushrooms in the same pan you used for the pork - if necessary add additional oil/butter.
7. Add minced garlic to the onions and mushrooms for about one to two minutes (long enough to cook but not to burn).
8. When the garlic, onions and mushrooms are ready, add the wine (both the white wine and the marsala).  Scrape the bottom of the pan to get all of the "good stuff" that may be stuck there and then reduce the wine by half.
9. Add the chicken broth, lemon juice and capers (if using them) and bring to a boil.
10. Put the pork back in the pan.
11. Continue cooking over medium heat until the sauce starts to thicken.  You may also thicken the juices with a water/cornstarch slurry if you'd like.

Quorn Meatless "Chicken Marcata"

Ingredients

Quorn "naked cutlets" browning

• 1 package (4 pieces) Quorn "naked cutlets" (these are vegetarian, but NOT vegan.  You could easily substitute a block of firm or extra firm tofu, sliced about 1/2 inch thick for the Quorn patties)
• 1 cup flour
• 3-4 tbsp butter (omit if you are using tofu and want the dish to be vegan)
• olive oil for browning
• 2 small shallots or 1/2 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup marsala wine
• 1 cup vegetable broth
• 2 tbsp freshly squeezed lemon juice
• 1 cup portobello mushrooms sliced thin (feel free to use another variety of mushroom or omit them if you don't like them)
• 1/4 cup brined capers, rinsed (optional - we don't use them but I know lots of folks that love them)

Directions

Quorn "naked cutlets" simmering
with other ingredients

1. I find that the spices stick a little better if the Quorn patties are partially thawed.  If they are frozen, you can dip them in milk to help the spices and flour stick better.
2. Sprinkle spices of your choice over Quorn patties (I use garlic powder, dried ground rosemary, dried basil, oregano, seasoned salt and fresh ground pepper - very lightly).
3. Dredge seasoned patties through flour on both sides and let sit while heating oil.
4. Heat olive oil (I use a garlic or rosemary-infused oil) and butter over medium high heat in heavy bottomed pan.  I prefer to use something other than a non-stick pan for this.  Stainless steel works well.
5. Cook patties until they are golden brown on both sides (add additional oil/butter if necessary).
6. Remove patties from pan and add shallots/onions and mushrooms (if you choose to use them).
7. Cook shallots/onions and mushrooms in the same pan you used for the patties - if necessary add additional oil/butter.
8. Add minced garlic to the onions and mushrooms for about one to two minutes (long enough to cook but not to burn).
9. When the garlic, onions and mushrooms are ready, add the wine (both the white wine and the marsala).  Scrape the bottom of the pan to get all of the "good stuff" that may be stuck there and then reduce the wine by half.
10. Add the vegetable broth, lemon juice and capers (if using them) and bring to a boil.
11. Put the patties back in the pan.
12. Continue cooking over medium heat until the sauce starts to thicken.  You may also thicken the juices with a water/cornstarch slurry if you'd like.

Serve over egg noodles or rice and enjoy!