Pork Medallions in Mushroom Marsala Sauce
Tender pork tenderloin medallions simmered in a buttery mushroom marsala sauce — easy enough to prepare for a weeknight dinner!
Ingredients
- 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 ounces 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)
Instructions
- 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. Saute 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.
Notes
This recipe was adapted from Fine Cooking.
Nutrition
Serving: 1gCalories: 396kcalCarbohydrates: 8gProtein: 42gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 126mgSodium: 489mgFiber: 1gSugar: 2g
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