Shelly's Recipe

SEARED PORK MEDALLIONS WITH MARSALA-MUSHROOM SAUCE

Category: Pork

1-1/2 lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut on the diagonal into 1-1/2-inch rounds (about 8)
Kosher salt and freshly ground black pepper
1/2 cup unbleached all-purpose flour
2 Tbs. olive oil
1 Tbs. unsalted butter
1 large shallot, finely diced (about 1/4 cup)
1-1/2 cups (1 oz.) dried mushrooms, rehydrated and chopped, plus 3/4 cup soaking liquid
1/3 cup dry Marsala wine
1/4 cup heavy cream
2 Tbs. chopped fresh flat-leaf parsley

Sprinkle the pork with 1 tsp. salt and 1/2 tsp. black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking off any excess.

Heat 1 Tbs. oil and the butter in a large (12-inch) heavy-duty skillet over medium heat until the butter melts. Add the pork and cook, without touching, until it starts to brown nicely and easily releases from the pan, about 4 minutes. Flip and cook the other sides in the same manner until the pork is cooked through and then transfer to a large serving platter. Cover loosely with foil.

To make the sauce, add the remaining 1 Tbs. oil and shallot to the pan, sprinkle with 1/4 tsp. salt, and cook, stirring, until the shallot softens and becomes translucent, about 2 minutes. Add the mushrooms and cook, stirring, for 1 minute. Add the Marsala, raise the heat to high, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the liquid has almost completely reduced, about 2 minutes. Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 minutes. Whisk in the cream and bring to a boil. Take the sauce off the heat and spoon it over the pork. Serve sprinkled with parsley.

Serving Suggestions
Serve the pork and sauce over egg noodles or with spinach herb risotto on the side.