Tender pork tenderloin medallions simmered in a buttery mushroom marsala sauce — easy enough to prepare for a weeknight dinner!
These Pork Medallions with Mushroom Marsala Sauce that I first shared over at The Weary Chef may sound fancy, but this dish is really simple to prepare and will surely impress your family or dinner guests. Given the choice between pork and chicken, which would you consciously choose as the healthier option? I’m betting that most of you would go with the chicken. However, would you make that same choice if you knew that pork tenderloin actually has less calories, fat, and cholesterol than a skinless chicken breast? Seriously, pork really is the “other white meat” and is a delicious dinner option!
Besides the pork tenderloins, the basic ingredients for this dish are shallots, mushrooms, and Marsala cooking wine. Of course, you can use actual Marsala wine, but I found that the flavor is just fine with the cooking wine from the grocery condiment aisle—and it’s cheaper, too. Pork tenderloin often comes packaged with two pieces, which should be around two pounds and enough for four to six servings. (If you are only cooking for two, half the recipe and freeze the other tenderloin.)
Slice each tenderloin into thick slices, about one-and-one-half inches each and then flatten slightly with your palm. Quickly sear the pork medallions in olive oil and butter and then finish cooking them in the Marsala sauce.
Simmering the meat in the sauce makes them extremely tender—no need for a knife and absolutely delicious! If you haven’t cooked with Marsala before, you must try it! Let the pork slowly simmer while you prepare sides—wild rice or mashed potatoes are especially delicious with the Marsala sauce. This meal is easy enough to prepare for a weeknight dinner, but it’s also perfect for a special occasion dinner as well.
This dish works equally well with chicken breasts—just be sure to slice the chicken a bit thinner and adjust the cooking time to make sure the chicken is cooked completely through.
- 2 lb. pork tenderloin
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 shallots, diced
- 8 oz. mushrooms, sliced
- 1 tablespoon flour
- 1/2 cup Marsala cooking wine
- 1 cup low-sodium chicken broth
- 1/4 cup chopped fresh parsley (may use Italian parsley)
Trim any excess fat from the tenderloins and slice into thick slices (about 1-1/2 inch). Press each slice/medallion with your palm to flatten it slightly. Season with salt and pepper.
Heat the olive oil and 1 tablespoon butter in a large non-stick skillet until the butter is melted and foamy. Sear half the medallions until lightly browned, about 2 minutes on each side. Transfer to a plate and sear remaining meat. Remove the rest of the medallions to the plate while you prepare the sauce.
Add the remaining 2 tablespoons butter to the pan along with the shallots and a pinch of salt. Sauce until the butter melts, then add the mushrooms and cook about three minutes. Sprinkle with a tablespoon of flour and stir well. Add the Marsala and chicken broth and stir until bubbly. Add the pork medallions and parsley and cook another 4-5 minutes or until the pork is firm to the touch and just slightly pink in the middle.
This recipe was adapted from Fine Cooking.