Could we use pork in this sweet-savory weeknight supper without it drying out?
Why This Recipe Works
For our take on Marsala, we opted to use pork tenderloin. Pork loin was too lean, and pork chops were too inconsistent in shape and size. We cut our pork tenderloins into 1 1/2-inch-thick medallions—an ideal thickness for getting an optimal sear on both sides without overcooking the meat. For the sauce, we stayed traditional and relied on a combination of dry Marsala wine, chicken broth, and a bit of lemon juice for acidity.