Pork Tenderloin Medallions With Marsala Wine Sauce

By jenlin

Ingredients

• 1 large or 2 small pork tenderloins, about 1 1/2 pounds
• 2 tablespoons butter, divided
• 2 tablespoons extra virgin olive oil, divided
• 8 ounces sliced mushrooms
• 4 green onions, thinly sliced
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup Marsala wine
• 1/2 cup chicken broth

Details

Adapted from thespruceeats.com

Preparation

Step 1

Slice the pork crosswise, about 3/4 to 1-inch in thickness. With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.
In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Saute the mushrooms until golden. Add the green onions and continue cooking, stirring, for 1 minute. Remove vegetables to a plate and set aside. Combine the flour with the salt and pepper. Dredge the pork medallions in the flour mixture.

Add 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned. Add the wine and broth to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes.Cover and reduce heat to low; cook for about 10 minutes longer.Serve with rice, potatoes, or pasta.