PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
This pork tenderloin medallions in a mouthwatering mushroom Marsala sauce is another amazing, easy, and quick weeknight meal that is hard to miss! It’s a great dish for everyone. For this recipe, you can swap the pork medallions with thin chicken cutlets and expect great results!
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds of pork tenderloin, (about 2 small or one large tenderloin)
2 medium shallots, finely diced (can substitute red onion)
2 tablespoons butter
1 tablespoon all-purpose flour
3 tablespoons heavy cream
1 c. chicken broth
12 ounces cremini mushrooms, thinly sliced (or regular button mushrooms)
1/4 c. chopped fresh flat-leaf parsley, plus more for garnish
1/2 c. dry Marsala wine, not sweet Marsala (look for Dry on the label)
Kosher salt and freshly ground black pepper
How to make Pork Tenderloin Medallions in Mushroom Marsala Sauce
Step 1: Start by trimming the tenderloins of any excess fat and silverskin. Into about 1 1/2-inch thickness medallions, cut the tenderloins. In the palm of your hand, place the medallions with the cut-side up and press down to slightly flatten. Then, sprinkle the meat with salt and pepper.
Step 2: In a large skillet, heat 3 tbsp oil and 1 tbsp butter over high heat. Add the meat to the pan once the butter has melted and foaming. Sear the meat for about 2 to 3 minutes until browned. Make sure not to overcrowd the pan. Flip the meat and continue to sear the other side for another 2 minutes or until browned and slightly firm to the touch. To a plate, transfer the cooked pork.
Step 3: In the same pan. Melt the rest of the 2 tbsp butter. Then, add the shallots and a pinch of salt. Cook for about 30 seconds, stirring using a wooden spoon and scraping any browned bits from the bottom of the pan. Next, add the mushrooms and continue to cook for 3 minutes more until the liquid has evaporated and the mushrooms are golden. Sprinkle the flour over the mushrooms and pour in the Marsala. Let it boil until the Marsala is almost fully evaporated.
Step 4: Pour in the chicken broth and cook for additional 3 minutes until reduced by half. Next, stir in the cream along with parsley. Place the pork back into the pan with any accumulated juices and cook for 2 to 4 minutes more, flipping once, until the pork is slightly pink in the center and firm. Adjust the salt and pepper according to taste.
Step 5: Serve the pork tenderloin immediately, garnished with more parsley. Enjoy!
Nutrition Facts:
Sodium: 397mg | Calcium: 44mg | Vitamin C: 5.1mg | Vitamin A: 430IU | Sugar: 4g | Potassium: 1388mg | Cholesterol: 185mg | Calories: 565 kcal | Saturated Fat: 12g | Fat: 31g | Protein: 50g | Carbohydrates: 11g | Iron: 3mg
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 pounds of pork tenderloin, (about 2 small or one large tenderloin)
- 2 medium shallots, finely diced (can substitute red onion)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 3 tablespoons heavy cream
- 1 c. chicken broth
- 12 ounces cremini mushrooms, thinly sliced (or regular button mushrooms)
- 1/4 c. chopped fresh flat-leaf parsley, plus more for garnish
- 1/2 c. dry Marsala wine, not sweet Marsala (look for Dry on the label)
- Kosher salt and freshly ground black pepper
Instructions
Step 1: Start by trimming the tenderloins of any excess fat and silverskin. Into about 1 1/2-inch thickness medallions, cut the tenderloins. In the palm of your hand, place the medallions with the cut-side up and press down to slightly flatten. Then, sprinkle the meat with salt and pepper.
Step 2: In a large skillet, heat 3 tbsp oil and 1 tbsp butter over high heat. Add the meat to the pan once the butter has melted and foaming. Sear the meat for about 2 to 3 minutes until browned. Make sure not to overcrowd the pan. Flip the meat and continue to sear the other side for another 2 minutes or until browned and slightly firm to the touch. To a plate, transfer the cooked pork.
Step 3: In the same pan. Melt the rest of the 2 tbsp butter. Then, add the shallots and a pinch of salt. Cook for about 30 seconds, stirring using a wooden spoon and scraping any browned bits from the bottom of the pan. Next, add the mushrooms and continue to cook for 3 minutes more until the liquid has evaporated and the mushrooms are golden. Sprinkle the flour over the mushrooms and pour in the Marsala. Let it boil until the Marsala is almost fully evaporated.
Step 4: Pour in the chicken broth and cook for additional 3 minutes until reduced by half. Next, stir in the cream along with parsley. Place the pork back into the pan with any accumulated juices and cook for 2 to 4 minutes more, flipping once, until the pork is slightly pink in the center and firm. Adjust the salt and pepper according to taste.
Step 5: Serve the pork tenderloin immediately, garnished with more parsley. Enjoy!
