Pork Medallions in Mushroom Marsala Sauce


Pork Medallions in Mushroom Marsala Sauce

by 38  people


add your rating
add a comment
Servings: 4
Related Categories: Dinner, Pork, Pork Tenderloin
Recent Activity:
Ingredients
  • 2   pounds 
    pork tenderloin (about 2 tenderloins)
  •  
    Kosher salt and freshly ground black pepper
  • 3   tablespoons 
    extra-virgin olive oil
  • 3   tablespoons 
    unsalted butter
  • 2   
    medium shallots, finely diced
  • 12   ounces 
    cremini mushrooms, thinly sliced
  • 1   tablespoon 
    all-purpose flour
  • 1/2  cup 
    dry Marsala
  • 1   cup 
    homemade or low-salt chicken broth
  • 3   tablespoons 
    heavy cream
  • 1/4  cup 
    chopped fresh flat-leaf parsley
Directions
1.
Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
2.
Heat the olive oil and 1 tablespoon of the butter in a large saute pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minutes. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes. Transfer to a plate and repeat with the remaining pork.
3.
Melt the remaining 2 tablespoons butter in the pan. Add the shallots and a pinch of salt and saute for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and saute until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with 1/2 teaspoon salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minutes. Taste for salt and pepper and serve.
Tips:

1.
Serving Suggestion: Serve with buttered baby potatoes.
Add Your Review
 Articles
Marvelous Mushrooms for Soups, Appetizers and Main Dishes
... that feature a creamy bechamel sauce and sauteed mushrooms. Mushroom Stroganoff A family favorite for Meatless... Mushroom Ragout Try this rich melange of mushrooms as a side dish or topping for meats such as pork... with Mushroom Sauce This is the picture-perfect entree for entertaining. A just-right size cut of meat with a... read more...
Chicken with Honey-Orange Sauce: Dinner for $10
...If you think the only easy way to sauce up ordinary boneless chicken breasts is with a can... with Honey-Orange Sauce. There are the titular ingredients, of course (honey and orange -- it's citrus season...-wine-and-chicken-broth sauce that's seasoned with a touch of cinnamon and studded with plump golden raisins. Dredging... read more...
Tomatillo Green Sauce: Minimal Ingredients, Maximum Flavor
.... Add salt to taste. That's it! We use this sauce on all sorts of dishes, from shredded chicken or pork... to still be benefiting from. During that time, he developed quite a collection of go-to sauces and rubs... dishes is a really great green sauce that we use in all sorts of ways, and has definitely become a family... read more...
how tos

shop our favorite products