Pork tenderloin steak and Marsala

Cut the pork tenderloin in butterfly cut which means you cut through to the fillet almost to the bottom and then another one opening then them as steak. Pass the steak in white flour

Add butter to a pan on medium heat and when the butter is golden add the floured fillet steaks. Cook for about a minute until you see the edges changing colour and when ready turn the steaks to the other side

Wait another minute until cooked

Add Marsala and cover with a lid on low heat. When it evaporates repeat again. When it evaporates it’s done