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Pork Medallions in Mushroom Marsala Cream Sauce

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Ingredients

  • 1 pork tenderloin, cut into 1-inch thick medallions and lightly pounded
  • 1/2 tsp coarse salt
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 medium shallots, finely diced
  • 12 oz cremini or button mushrooms, thinly sliced
  • 1 tbsp flour or cornstarch
  • 1/2 cup dry Marsala or Sherry
  • 1 cup chicken broth
  • 1 tsp Dijon mustard
  • 3 tbsp heavy cream
  • 1/4 cup chopped fresh Italian parsley

Details

Preparation

Step 1

Season the pork medallions on both sides with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large non-stick sauté pan over high heat. When the butter is melted and foaming, add half of the medallions and sear until they're nicely browned, about 2 to 3 minutes per side. The pork should be golden brown and slightly firm to the touch. Transfer to a plate and repeat with the remaining pork.

Melt the remaining 2 tablespoons of butter in the pan. Add the shallots 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, reduce the heat to medium-high and sauté until all of the liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with 1/2 teaspoon of salt, sprinkle with the flour and add the sherry. Once the wine has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes. Stir in the mustard, cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the medallions once, until they're firm to the touch and still a little pink in the middle, about 3 to 4 minutes.

To serve, place the medallions on a serving platter and spoon over the mushroom marsala sauce with a final garnish of chopped parsley for show. I like to serve this dish with buttered noodles or sautéed new potatoes — my new favourite side dish by Nigella — and steamed or sautéed rapini.

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