Easy Fontina Sage Chicken Or Pork Tenderloin Rolls With Shallot Marsala Sauce

1. 1

   Place one piece of fontina and one sage leaf in the center of each pork cutlet. Roll it up and dredge it in flour that has been seasoned with the salt and pepper. Do this for all the cutlets.

2. 2

   In a large skillet, heat the olive oil and saute the pork tenderloin rolls, turning the rolls until brown on all sides and nearly cooked through, approximately 5 minutes.

3. 3

   Add the shallots, garlic and marsala to the pan with the cutlets. Cook until the wine is reduced by half, spooning over the cutlets as it cooks.

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