Pork Scaloppine with Marsala

Instructions

1. Place each slice of pork tenderloin between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound each slice until it is about 1/8-inch thick. Ensure even thickness for uniform cooking.
2. In a shallow dish, combine flour, salt, and pepper. Dredge each piece of pork in the flour mixture, shaking off any excess. This will help brown the meat and thicken the sauce later.
3. In a large skillet, heat olive oil and 1 tablespoon of the butter over medium-high heat. When the butter starts foaming, add the pork slices in batches. Fry each piece for about 2 minutes on each side, or until golden brown. Transfer to a plate and keep warm.
4. Lower the heat to medium, and add the Marsala wine to the skillet. Scrape up the browned bits from the bottom with a wooden spoon; these add flavor to your sauce.
5. Stir in the chicken broth and capers. Bring the mixture to a gentle simmer, allowing the sauce to reduce slightly, about 4 minutes. It should thicken enough to coat the back of a spoon.
6. Return the pork to the skillet, turning to coat in the sauce. Cook for another 2 minutes, ensuring that the pork is heated through.
7. Stir in the remaining 2 tablespoons of butter to enrich the sauce, and garnish with chopped parsley before serving.
8. Serve the pork scaloppine warm, spooning the Marsala sauce over each serving. Pair it with your choice of side dishes such as pasta or mashed potatoes. Sautéed spinach or a fresh green salad also pairs nicely.