PORK MEDALLIONS MARSALA

By porklion

Yields: 4 Servings

Preparation Time: ? min
Cooking Time: ? min

Source:

Ingredients

• 1 Pork tenderloin (1 lb)
• 1 tsp chopped fresh thyme or 1/2 tsp dried
• 1/2 tsp salt, divided
• 1/4 tsp pepper, divided
• 2 1/4 tsp olive oil, divided
• 4 garlic cloves, divided
• 1 (8 oz) pkg crimini mushrooms, sliced (3 cups)
• 1/3 cup dry Marsala or dry vermouth
• 1/4 cup chicken broth

Details

Servings 4

Preparation

Step 1

1. Cut pork crosswise into 1-inch slices. Place, cut-side down on work surface; press with heel of your hand to flatten to 1/2 inch. Sprinkle with thyme, 1/4 tsp of salt and 1/8 tsp of pepper.

2. Brush large nonstick skillet with 1/4 tsp of the oil; heat over medium-high heat until hot. Cook pork 7 to 9 minutes or until pale pink in center, turning once. Remove pork; cover loosely with foil.

3. Reduce heat to medium; add 1 tsp of the oil to skillet. Cook 2 of the garlic cloves 30 seconds or until fragrant. Add mushrooms and remaining 1/4 tsp salt and 1/8 tsp pepper; cook 3 minutes. Add Marsala; increase heat to medium-high. Boil 1 minute or until reduced by half. Add broth; reduce heat to medium. Simmer 5 minutes or until mushrooms are tender and sauce is slightly thickened.

4. Meanwhile, heat remaining 1 tsp oil in large saucepan over medium-high heat until hot. Cook and stir remaining 2 garlic cloves 30 seconds or until fragrant. Cook and stir 2 minutes. Serve pork and any accumulated juices, top with mushrooms.