Chef Nick Farkas enjoys living in Pensacola but often misses his hometown and the food. He is a transplant of Indiana and says “Many transplants from Indiana and other portions of the Midwest miss the same thing, the beloved breaded pork loin. This version isn’t served as a sandwich or with mashed potatoes and gravy, but if you want to put it on a Kaiser roll with lettuce, tomato, onions, pickle and mayo, I can’t blame you!”
For the breaded pork:
- 2 pounds fresh pork loin
- 1 cup Panko bread crumbs
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons dried Italian herbs
- 1/2 cup flour
- 4 eggs, beaten
- 1/2 cup milk
- 1/4 cup olive oil
For the Marsala Sauce
- 3 tablespoons olive oil
- 1/4 cup onion, diced
- 1/2 pound mushrooms, sliced
- 1 tablespoon garlic, chopped
- 3 tablespoons flour
- 1 cup Marsala wine
- 1 1/2 cups beef stock
- Salt and pepper, to taste
- Preheat oven to 400 degrees.
- Cut the pork loin into 1-inch medallions. Place pork on cutting board and tenderize with meat mallet until medallions are less than a half-inch thick.
- Combine the Panko with salt, pepper and dried herbs in a medium bowl. Set up a breading station of 1 dish of flour, 1 dish of beaten eggs and milk and 1 dish of seasoned Panko bread crumbs. Dip the pork first in the flour, then the egg and milk and then in the Panko.
- Heat half the oil in a sauté pan on high heat and sear half of the breaded pork until golden brown on all sides, about 5 minutes. Transfer the pork to a sheet pan. Repeat with remaining oil and pork. Bake in the oven for 3 to 5 minutes for medium-cooked pork.
- Add olive oil to hot saucepan. Add onions and sauté one minute.
- Add mushrooms and sauté 1 minute.
- Add garlic and sauté 1 minute.
- Add flour and cook about 1 minute, then deglaze pan with Marsala wine.
- Add beef stock and cook until it reaches a sauce-like consistency.