Any respect I have here as an interesting cook will be overshadowed by my wife tonight. You probably remember my citrus pork tenderloin post last night. It was the wife's (MHNBPF) birthday and I went all out for her dinner. When I got home from work tonight she had made my dinner of Pork Marsala, Summer Vegetable Tian and a mixed greens with walnuts and strawberries salad with raspberry walnut vinaigrette.
Not only was this the best thing I have eaten in months, her photos are better than mine (sigh). This post will take a while. We will do the Pork Marsala first.
Pork tenderloin, cut into 1 1/2 inch pieces and pounded flat into cutlets.
Flour, butter, olive oil, black pepper, salt, Marsala Wine, Mushrooms, water, rosemary and flatleaf parsley.
Lightly dredge the pork, season with salt and black pepper and saute in butter and olive oil.
The Marsala Sauce
After sauteing the pork cutletts, set them aside, slice and saute the mushrooms.
Remove the mushrooms when they are happy and deglaze the pan with 3/4 cup of Marsala wine and 1/2 cup of water.
Add a 4 inch piece of rosemary and 2 tablespoons of chopped flat leafed parsley.
Cook for a few minutes and return mushrooms to the saute pan.
Reduce the liquid by at least half, remove the rosemary and cover the sauteed pork cutlets with the marsala sauce on a serving dish.
The pork Marsala is plated over rice.
The salad is mixed greens, walnuts, sliced strawberries with raspberry walnut vinaigrette.
The vegetable for this wonderful meal was Summer Vegetable Tian. To make this you need yellow squash, zucchini squash, potatoes, plum tomatoes, chopped onions, minced garlic, salt, black pepper, cayenne pepper, dried thyme. Parmesan Cheese, and Italian 6 cheese blend.
Slice the vegetables about 1/8 inch thick.
Saute the onions and garlic in olive oil
Move the onions and garlic to an ovenproof dish and arrange the vegetables over the sauteed onions and garlic.
Season the vegetable slices liberally with salt, black pepper, 1 teaspoon of ground thyme and a little cayenne pepper.
Roast in a 400 degree oven for 25 minutes. then add the cheese over the vegetables
and hold in oven for an additional 10 minutes to melt the cheeses.
Ready to plate
My contribution was to cut two pieces of the wife's birthday cake for dessert - sorry no photos.
This post was edited on 5/15 at 9:51 pm