Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, pork medallions in mushroom marsala sauce. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pork medallions in mushroom Marsala sauce is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Pork medallions in mushroom Marsala sauce is something that I’ve loved my whole life.
These juicy little medallions brown beautifully and go from stovetop to dinner table in just minutes. And the flavorful Marsala sauce goes a long way toward And the flavorful Marsala sauce goes a long way toward making this simple weeknight meal feel special. What to Serve with Mushroom Marsala Pork Tenderloin. I enjoy this dish served with rustic mashed potatoes or try a garlic mash.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pork medallions in mushroom marsala sauce using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pork medallions in mushroom Marsala sauce:
- Prepare 600 g pork fillet
- Prepare 3 tbsp extra-virgin olive oil
- Make ready 30 g unsalted butter
- Get 1 onion, finely diced
- Make ready 340 gr mushrooms, thinly sliced
- Prepare 1 tbsp flour
- Get 125 ml dry Marsala
- Prepare 250 ml chicken stock
- Take 3 tbsp double cream
- Take 1 tbsp dried Italian herb
- Make ready salt and pepper
Pork medallions and mushrooms sautéed in a rich, creamy sauce. This is a hearty and easy weeknight dinner. The pork medallions are tender with a nicely seared crust. And the sauce is the DIE FOR!
Instructions to make Pork medallions in mushroom Marsala sauce:
- Cut the tenderloins into 5cm thick medallions and flatten slightly. Season the meat with salt and black pepper.
- Heat the olive oil and 15g butter in a large frying pan over high heat. When the butter is melted and foaming, add the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned, about another 2 min. Transfer to a plate.
- Melt the remaining 15g butter in the pan. Add the onions and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min.
- Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.
- Once the Marsala has almost completely evaporated, add the chicken stock and reduce by half, about 3 min.
- Stir in the cream and herbs, 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 min.
- Serve with mashed potatoes.
The pork medallions are tender with a nicely seared crust. And the sauce is the DIE FOR! Seriously, you don't want to miss out on any of this sauce. What's not to love about this dish? It's meaty, earthy and is sure to become a recipe in your go to repertoire.
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