Skillet Pork Medallions in Mushroom Marsala Sauce

This is both a quick and easy dish for weeknight meals and a great dish for entertaining that cooks up quickly. Be sure to have all your ingredients measured, ready and handy for this one. Try it with beef medallions or thin chicken cutlets as well.

Skillet Pork Medallions in Mushroom Marsala Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lb. pork tenderloin (about 2 tenderloins)

  • Kosher salt and freshly ground black pepper

  • 3

    Tbsp. extra-virgin olive oil

  • 3

    Tbsp. unsalted butter

  • 2

    medium shallots, finely diced (can substitute red onion)

  • 12

    oz. cremini mushrooms, thinly sliced (or regular button mushrooms)

  • 1

    Tbsp. all-purpose flour

  • ½

    cup dry Marsala wine

  • 1

    cup chicken broth

  • 3

    Tbsp. heavy cream

  • ¼

    cup chopped fresh flat-leaf parsley

Directions

1.Trim the tenderloins of silverskin and any excess fat (*Tip: use a paper towel to pull the silverskin). Cut the tenderloins into 2-inch-thick medallions. Place medallions with a cut side up and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper. 2.Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over high heat (somewhere between medium-high and high. You want a really hot pan, but not so hot that it will scorch). When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Don’t over-crowd the pan. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate. 3.Melt the remaining 2 Tbsp. butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala. 4.Once the Marsala has almost completely evaporated, add the chicken broth and cook, until reduced by half, about 3 minutes. Stir in the cream and parsley. 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. Taste for salt and pepper and serve.


Nutrition

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