Pork Medallions in Wine Buttermilk Sauce with Marsala Mushrooms

By kathya5084

I had a pork tenderloin and some buttermilk I needed to use. I couldn't find a recipe on the internet, so I made up my own. I was a little worried about the tangy buttermilk, but the marsala mushrooms mellowed it out!
We thought this was very tasty.

Ingredients

• 1/4 cup flour, seasoned with salt and pepper (reserve extra)
• 3 tablespoons flour unseasoned
• 12 ounces babybella mushrooms sliced
• 3 medium shallots, minced
• 1/4 cup marsala wine
• 5 tablespoon butter, divided into 1 tablespoon, 1 tablespoon and 3 tablespoons
• 2 tablespoons olive oil
• 1 cup of chicken broth or stock
• 1/2 cup white wine (I use Chardonnay)
• 1/2 cup buttermilk
• 1 teaspoon dried thyme
• 2 to 3 pounds pork tenderloin

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 350 degrees F.
Slice the tenderloin into 2 to 2 1/2-inch thick medallions (rounds). Lightly coat with seasoned flour. Shake off excess flour. Set aside.
Heat a large skillet (I use a chefs pan) on medium heat. Add the 1 tablespoon of butter until it foams. Add the mushrooms and shallots and saute until the shallots are somewhat translucent. Add the 1/4 cup Marsala and continue cooking for 3 to 4 minutes, until the mushrooms are tender, but not limp. Remove to a separate container. De-glaze the pan with a little Marsala, if necessary.
In same pan over medium high heat, add olive oil and heat to shimmering, add butter and heat. Add the pork medallions in 1 layer. Brown on both sides, 2 to 3 minutes per side. Remove to container with mushrooms.
De-glaze pan with a little white wine.
In same pan, over medium heat, melt 3 tablespoons of butter, until hot. Stir in 3 tablespoons flour. I use the the reserved seasoned and add fresh to make 3 tablespoons. Stir until smooth and thickened. Slowly add chicken broth, stirring constantly to remove lumps. Add white wine and buttermilk whisking to prevent lumps. Bring to a simmer, stirring occasionally.
Add pork to sauce, turning to coat, pour mushrooms on top. Cover and braise in oven for 12 to 14 minutes.
To serve place pork medallions on a platter and spoon the sauce over them.
Calories:
Pork 40 per ounce
Sauce (w/o mushrooms) 169 per cup
Mushrooms 10 per 1/3 cup