This is a wonderful gluten free variation of the Italian Marsala recipes. Do yourself a favor and buy real Marsala Wine instead of using the cooking wine. The flavor is wonderful!
Ingredients:
Heat a large deep skillet to medium heat. Add 1 T of the olive oil, mushrooms and the onions or shallots. Cook for 3-4 minutes until tender. Transfer to a bowl.
Sprinkle salt over pork and then roll tenderloin in arrowroot powder.
Add the remaining 2 T of olive oil to the skillet and add pork tenderloin. Brown on both sides. Pour bone broth and Marsala wine over pork and cook at least 10 minutes on each side until desired doneness.
I like to use this meat thermometer.
Add mushrooms and onions/shallots back to skillet. Turn off heat and pour in the cream. Sprinkle with parsley and serve over your favorite gluten free pasta. This is my favorite!