0 Picture
Ingredients
- 1 1/2 pounds Pork Tenderloin, (1 large or 2 small), trimmed of fat and cut on the diagonal into 1 1/2 inch rounds (about 8)
- Kosher salt and freshly ground pepper
- 1/2 cup unbleached all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoons butter
- 1 large shallot, finely diced ( about 1/4 cup)
- 1 1/2 cups (1 oz) dried mushrooms, rehydrated and chopped, plus 3/4 cup soaking liquid (I used fresh mushrooms and chicken broth and it came out delish!)
- 1/3 cup Marsala wine
- 1/4 cup heavy cream
- 2 tablespoons chopped flat leaf parsley
Details
Servings 4
Preparation time 30mins
Cooking time 50mins
Preparation
Step 1
1. Sprinkle the pork with 1 teaspoon salt and 1/2 teaspoon black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking of any excess.
2. Heat 1 tablespoon oil and the butter in a large (12 inch) heavy-duty skillet over medium heat until the butter melts.
3. add the pork and cook, without touching, until it starts to brown nicely and easily releases from the pan, about 4 minutes.
4. Flip and cook the other sides in the same manner, until the pork is cooked through and then transfer to a large serving platter. Cover loosely with foil.
5. To make the sauce, add the remaining 1 tablespoon oil and shallot to the pan, sprinkle with 1/4 teaspoon salt, and cook, stirring, until the shallot softens and becomes translucent, about 2 minutes.
6. Add the mushrooms and cook, stirring, for 1 minutes.
7. Add the Marsala, raise the heat to high, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the liquid has almost completely reduced, about 2 minutes.
8. Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 minutes.
9. Whisk in the cream and bring to a boil.
10. Take the sauce off the heat and spoon it over the pork, serve sprinkled with parsley.
Review this recipe