Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pork medallions in mushroom marsala sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pork medallions in mushroom Marsala sauce is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Pork medallions in mushroom Marsala sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.
These juicy little medallions brown beautifully and go from stovetop to dinner table in just minutes. And the flavorful Marsala sauce goes a long way toward And the flavorful Marsala sauce goes a long way toward making this simple weeknight meal feel special. What to Serve with Mushroom Marsala Pork Tenderloin. I enjoy this dish served with rustic mashed potatoes or try a garlic mash.
To begin with this recipe, we must first prepare a few components. You can have pork medallions in mushroom marsala sauce using 11 ingredients and 8 steps. Here is how you can achieve it.
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The ingredients needed to make Pork medallions in mushroom Marsala sauce:
- Make ready 600 g pork fillet
- Prepare 3 tbsp extra-virgin olive oil
- Take 30 g unsalted butter
- Make ready 1 onion, finely diced
- Make ready 340 gr mushrooms, thinly sliced
- Get 1 tbsp flour
- Take 125 ml dry Marsala
- Get 250 ml chicken stock
- Take 3 tbsp double cream
- Get 1 tbsp dried Italian herb
- Prepare salt and pepper
Pork medallions and mushrooms sautéed in a rich, creamy sauce. This is a hearty and easy weeknight dinner. The pork medallions are tender with a nicely seared crust. And the sauce is the DIE FOR!
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Steps to make Pork medallions in mushroom Marsala sauce:
- Cut the tenderloins into 5cm thick medallions and flatten slightly. Season the meat with salt and black pepper.
- Heat the olive oil and 15g butter in a large frying pan over high heat. When the butter is melted and foaming, add the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned, about another 2 min. Transfer to a plate.
- Melt the remaining 15g butter in the pan. Add the onions and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min.
- Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.
- Once the Marsala has almost completely evaporated, add the chicken stock and reduce by half, about 3 min.
- Stir in the cream and herbs, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min.
- Serve with mashed potatoes.
The pork medallions are tender with a nicely seared crust. And the sauce is the DIE FOR! Seriously, you don't want to miss out on any of this sauce. What's not to love about this dish? It's meaty, earthy and is sure to become a recipe in your go to repertoire.
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