Pork Tenderloin al Marsala

Italy!What can I say about a country that is full of history. In every place you go you see the past revealing in front of you so vivid, so overwelming. I have been to Italy three times and hopefully this summer I will visit the country again this time destination will be Rome. I can't wait. Anyway, this past weekend I have prepared a very easy but very tasteful dish: Pork tenderloin al Marsala. Marsala is an italian wine which took its name from the city Marsala in Sicily. I love its flavor and when you use it in cooking it gives a special touch to what you are preparing. Let's go then and prepare it.

Pork Tenderloin, I used 700gr.

Bread crumbs Italian style

3 to 4 tbsp olive oil

1 cup Marsala wine

1/3 cup dry sherry

salt, pinch of dry oregano, pinch of dry basil

1 tbsp cornstarch dissolved in less than 1/4 cup cold water

Cut the tenderloin in slices 2 cm thick. Cover them with the bread crumbs and cook them in a skillet in which you have put the olive oil. When they become golden on both sides take them out. In another skillet throw the marsala wine, the sherry, the oregano and basil salt and if you like pepper and put them in medium to high heat. When it starts bubbling lower the fire to low and let it simmer for 10 to 15 minutes. In the end throw the meat and let it cook for another 10 to 15 minutes so as for the meat to absorb the odours of the wines. At the end, and in order to thicken the sauce, take out the meat throw the cornstarch and mix until the sauce becomes thick. You can serve it with pasta or rice or potato puree. Enjoy!