Pork Medallions Marsala

By jkenb

Ingredients

• 1-Pound Pork Tenderloin
• 1 Teaspoon chopped fresh thyme or ½ teaspoon dried
• 1/2 ½ teaspoon salt, divided
• 1/4 ¼ teaspoon pepper, divided
• 2 1/4 2 ¼ teaspoons olive oil, divided
• 4 garlic cloves, minced, divided
• 1 8-ounce package Crimini mushrooms, sliced (3 Cups)
• 1/3 cup Marsala wine
• 1/4 ¼ cup chicken broth
• 1 9-ounce package baby spinach

Preparation

Step 1

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.