Pork Medallions Marsala

Pork Medallions Marsala

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-Pound Pork Tenderloin

  • 1

    Teaspoon chopped fresh thyme or ½ teaspoon dried

  • ½

    ½ teaspoon salt, divided

  • ¼

    ¼ teaspoon pepper, divided

  • 2 ¼ teaspoons olive oil, divided

  • 4

    garlic cloves, minced, divided

  • 1

    8-ounce package Crimini mushrooms, sliced (3 Cups)

  • cup Marsala wine

  • ¼

    ¼ cup chicken broth

  • 1

    9-ounce package baby spinach

Directions

Cut pork crosswise into 1 inch slices. Place, cut side down on work surface; press with heel of your hand to flatten to ½ inch. Sprinkle with thyme, ¼ teaspoon of the salt and 1/8 teaspoon of the pepper. Brush large nonstick skillet with ¼ teaspoon 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. Reduce heat to medium; add 1 teaspoon of the oil to skillet. Cook 2 of the garlic cloves 30 seconds or until fragrant. Add mushrooms and remaining ¼ teaspoon salt and 1/8 teaspoon 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. Meanwhile; heat remaining 1-teaspoon oil in large saucepan over medium high heat until hot. Cook and stir remaining 2 garlic cloves 30 seconds or until fragrant. Add half of the spinach; cook and stir 1 minute or until just wilted. Add remaining spinach; cook and stir 1 minute or until just wilted. Serve pork and any accumulated juices over spinach; top with mushrooms.


Nutrition

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