We don’t often cook dishes more than once but we always make a note on the recipe, telling us when we cooked it and what we thought of it. The last time we cooked this, or Jules did, was on the 16th August 2005. She thought it was very good then, and we both thought it was very good this time round too. We served with champ and sautéed cabbage.
Wine Suggestion: Despite Marsala hailing from Sicily we quite like a nice red Côtes du Rhône or similar with this dish. If you’re fortunate to find Domaine Jamet’s version made with 100% Syrah then snap up a bottle and then make this.
Sautéed pork medallions with Marsala – serves 4
- 2 pork fillets, about 1kg in total
- 4 tbsp sunflower oil
- 150ml sweet Marsala
Cut the pork into medallions, about 1cm thick. Season with salt and pepper.
Heat the sunflower oil in a large frying pan, add the pork and sauté quickly over a high heat to brown on both sides. We find it’s much easier to do this in a few batches.
Return all the pork to the pan, add another bit of seasoning, then pour in the Marsala. Cook for a few minutes, or until the meat is cooked through and the liquid slightly reduced. Keep an eye on it as it the sauce will reduce quickly.
(Original recipe from Foolproof Mediterranean Cookery by Claudia Roden, BBC Worldwide Ltd, 2003.)
Jono & Jules do food & wine 
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