PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | SERVINGS: 4
Busy days are over with this another amazing one-pan meal with flavorful pork tenderloins and mushrooms in a savoury Marsala wine sauce! Prep this in minutes using just simple ingredients, and this scrumptious dish is ready on your table in under thirty minutes!
Ingredients
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons butter
2 pounds pork tenderloin, (about 2 small or one large tenderloin)
12 ounces cremini mushrooms, thinly sliced (or regular button mushrooms)
2 medium shallots, finely diced (can substitute red onion)
3 tablespoons heavy cream
1 tablespoon all-purpose flour
1 c. chicken broth
1/2 c. dry Marsala wine
1/4 c. chopped fresh flat-leaf parsley, plus more for garnish
Kosher salt and freshly ground black pepper
How to make Skillet Pork Medallions in Mushroom Marsala Sauce
Step 1: Trim the silverskin and any excess fat from the tenderloins, then cut into about 1 1/2-inches thick medallions. To slightly flatten the medallions, press it down using your palm while laying the cut side up. Sprinkle with salt and pepper.
Step 2: In a large skillet, add 3 tbsp oil and 1 tbsp butter. Heat the oil and melt the butter over high medium-high to heat. Once the butter has melted and foaming, add the meat to the skillet and sear for about 2 to 3 minutes until browned. If needed, you can cook in batches to prevent overcrowding of the pan. Flip the meat and cook on the other side for additional 2 minutes until well browned and a bit firm to the touch. When done, transfer the pork to a plate.
Step 3: In the same pan, melt the rest of the 2 tbsp butter. Once melted, add the shallots to the pan and sprinkle with a pinch of salt. Stir the shallots using a wooden spoon for about 30 seconds until all the liquid from the mushrooms has evaporated. Pour in the Marsala and let it boil until almost fully evaporated.
Step 4: Pour in the chicken broth once most of Marsala has completely evaporated. Cook the mixture for another 3 minutes until reduced by half. Now, stir in the cream along with the parsley. Place the pork back in the pan along with the accumulated juices and continue to cook until the pork is firm yet still a bit pink in the middle, flipping once. To taste, season with salt and pepper.
Step 5: When ready, serve the pork medallions in mushroom Marsala sauce garnished with extra parsley. Enjoy!
Nutrition Facts:
Calories: 565kcal | Carbohydrates: 11g | Protein: 50g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 185mg | Sodium: 397mg | Potassium: 1388mg | Sugar: 4g | Vitamin A: 430IU | Vitamin C: 5.1mg | Calcium: 44mg | Iron: 3mg
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons butter
- 2 pounds pork tenderloin, (about 2 small or one large tenderloin)
- 12 ounces cremini mushrooms, thinly sliced (or regular button mushrooms)
- 2 medium shallots, finely diced (can substitute red onion)
- 3 tablespoons heavy cream
- 1 tablespoon all-purpose flour
- 1 c. chicken broth
- 1/2 c. dry Marsala wine
- 1/4 c. chopped fresh flat-leaf parsley, plus more for garnish
- Kosher salt and freshly ground black pepper
Instructions
Step 1: Trim the silverskin and any excess fat from the tenderloins, then cut into about 1 1/2-inches thick medallions. To slightly flatten the medallions, press it down using your palm while laying the cut side up. Sprinkle with salt and pepper.
Step 2: In a large skillet, add 3 tbsp oil and 1 tbsp butter. Heat the oil and melt the butter over high medium-high to heat. Once the butter has melted and foaming, add the meat to the skillet and sear for about 2 to 3 minutes until browned. If needed, you can cook in batches to prevent overcrowding of the pan. Flip the meat and cook on the other side for additional 2 minutes until well browned and a bit firm to the touch. When done, transfer the pork to a plate.
Step 3: In the same pan, melt the rest of the 2 tbsp butter. Once melted, add the shallots to the pan and sprinkle with a pinch of salt. Stir the shallots using a wooden spoon for about 30 seconds until all the liquid from the mushrooms has evaporated. Pour in the Marsala and let it boil until almost fully evaporated.
Step 4: Pour in the chicken broth once most of Marsala has completely evaporated. Cook the mixture for another 3 minutes until reduced by half. Now, stir in the cream along with the parsley. Place the pork back in the pan along with the accumulated juices and continue to cook until the pork is firm yet still a bit pink in the middle, flipping once. To taste, season with salt and pepper.
Step 5: When ready, serve the pork medallions in mushroom Marsala sauce garnished with extra parsley. Enjoy!
