Shelly's Recipe

PORK MEDALLIONS MARSALA

Category: Pork

1 1/2 lbs pork tenderloin slices, about 1/2 inch thick
Flour, for dusting
8 tbsp butter
2 shallots, minced
8 large mushrooms, sliced thinly
2/3 cup Marsala wine
1/3 cup chicken broth
Salt and pepper, to taste

Preheat oven to 200. Pound pork in between waxed paper to about 1/4 inch thickness. Season pork with salt and pepper and dust with flour.

Melt butter in skillet and saute pork slices a few at a time, not crowding them in the pan, until golden, about 2-3 minutes per side. Transfer to a platter and keep warm in oven.

Pour off fat from skillet and add 2 tbsp butter and saute shallots for 2 minutes. Add mushrooms and continue to saute until lightly colored. Stir in Marsala and broth. Boil over high heat until reduced by a third. Remove from heat and swirl in remaining butter. Season to taste. Spoon over pork and serve immediately.