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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 (1 lb) pork tenderloins, cut into 1/2-inch thick medallions
kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 medium shallots, finely diced
12 oz cremini mushrooms, thinly sliced
1 tablespoon all-purpose flour
1/2 cup dry Marsala
1 cup low sodium chicken broth
3 tablespoons heavy cream
1/4 cup chopped fresh parsley
Season the medallions with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
Add the olive oil and 1 tablespoon of the butter to a large skillet and set over high heat. When the butter has melted and the pan is very hot, add half of the medallions and sear until well browned on one side, about 2 minutes. Flip and cook for 1-2 minutes on the second side, or until browned and slightly firm to the touch. Remove the pork to a plate and tent with foil. Repeat with the remaining medallions.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan and heat until melted. Add the shallots along with a pinch of salt and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Mix in the mushrooms and continue cooking until the most of the liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle the mushroom/shallot combo with 1/2 teaspoon salt then add the flour and Marsala too. Cook until the Marsala has almost completely evaporated, then add the chicken broth and cook until it's been reduced in volume by half, about 3 minutes. Mix in the heavy cream and parsley along with the pork and any juices that accumulated on the plate. Cook for about 2 more minutes (or until the pork is cooked to your desired doneness), flipping the medallions once. Season the sauce to taste with salt and pepper before serving.
Serves 4
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PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 (1 lb) pork tenderloins, cut into 1/2-inch thick medallions
kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 medium shallots, finely diced
12 oz cremini mushrooms, thinly sliced
1 tablespoon all-purpose flour
1/2 cup dry Marsala
1 cup low sodium chicken broth
3 tablespoons heavy cream
1/4 cup chopped fresh parsley
Season the medallions with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
Add the olive oil and 1 tablespoon of the butter to a large skillet and set over high heat. When the butter has melted and the pan is very hot, add half of the medallions and sear until well browned on one side, about 2 minutes. Flip and cook for 1-2 minutes on the second side, or until browned and slightly firm to the touch. Remove the pork to a plate and tent with foil. Repeat with the remaining medallions.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan and heat until melted. Add the shallots along with a pinch of salt and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Mix in the mushrooms and continue cooking until the most of the liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle the mushroom/shallot combo with 1/2 teaspoon salt then add the flour and Marsala too. Cook until the Marsala has almost completely evaporated, then add the chicken broth and cook until it's been reduced in volume by half, about 3 minutes. Mix in the heavy cream and parsley along with the pork and any juices that accumulated on the plate. Cook for about 2 more minutes (or until the pork is cooked to your desired doneness), flipping the medallions once. Season the sauce to taste with salt and pepper before serving.
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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