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Pork Marsala
Reviews:
January 24, 2010

Made this for dinner this evening and I have to say it was fantastic. The pork was truly the tenderest I have eaten, cut with the fork tender. I did remove the meat & let the sauce simmer by itself to let it thicken a bit. I served it with "smashed" red potatoes which were made with chives & sour cream. I paired it with a cabernet sauvignon which offset the sweetness in the Marsala sauce. This is on my list of favs.

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