Pork Medallions Marsala

Pork Medallions in Marsala Mushroom Sauce

By Lucy Olschan September 22, 2014

Prep Time : 10 minutes
Cook Time : 30 minutes
Yield : 4 servings
Allergens : dairy, gluten

Ingredients

Pork Tenderloin - about 2lbs
Olive Oil - 2 table spoons
Butter - 2 table spoons
Vidalia Onion - about half - finely diced
White Mushrooms - 1 package - 12 oz
All Purpose Flour - 1 table spoon
Marsala Wine - 1/2 cup
Chicken Broth - 1/2 cup
Heavy Cream - 1/4 cup
salt and pepper - to taste
Onion and Garlic Powder - 1/4 tea spoon
Worcestershire Sauce - dash
Italian Flat Leaf Parsley

Instructions

Trim the tenderloins of any silver skin or 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 salt and black pepper.

Heat the olive oil and 1 tablespoon of the butter in a large sauté 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.

Melt the remaining 2 tablespoons butter in the pan. Add the onions and sauté for about 2 minutes until translucent. Add the mushrooms, onion and garlic powder and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour, stir to combine and add the Marsala. Stir, carefully scrapping all the browned bits from the bottom of the pan. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes. Stir in the cream, Worcestershire sauce 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.

Serve with buttered potatoes or roasted potatoes.

A quickie post for a week night dinner. I always keep a pork tenderloin in my freezer after buying it during a sale action – usually manage to get about half off the regular price and it’s perfect for the two of us for a dinner with a plenty of left overs for next day or for a company. The pork tenderloin in a marsala mushroom sauce is elegant, yet easy restaurant-style meal that will be enjoyed by all. Even my mushroom hating husband likes it!

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