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What you need
1 tablespoon oil
500g thin pork steaks, battened out to 5mm thickness
1 large onion, thickly sliced
200g button mushrooms, quartered
1/ 3 cup Marsala
250ml PHILADELPHIA Light Cream For Cooking
Salt and freshly ground black pepper, to taste
¼ cup parsley leaves
Fettuccine, to serve
Steamed green beans and asparagus, to serve
How to make it
HEAT the butter and oil in a large frypan, add the pork and cook for 3 minutes each side until browned. Remove and keep warm.
ADD the onion and mushrooms to the pan and saute for 5 minutes or until softened. Stir in the Marsala and simmer until liquid has reduced by half. Add the PHILLY and stir until smooth.
RETURN the pork to the pan and simmer until warmed through. Season and stir in parsley. Place pork on serving plates with fettuccine, beans and asparagus. Serve immediately.
Recipe or Meal Type
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