PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 11
Steps:
- Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper. Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork. Melt the remaining 2 Tbs. butter in the pan. Add the shallots 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 broth and reduce by half, about 3 min. Stir in the cream and parsley, 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. Taste for salt and pepper and serve. Serving Suggestions Serve with Buttermilk Mashed Potatoes with Chives or simple buttered baby potatoes when they're in season. nutrition information (per serving): Size : based on six servings; Calories (kcal): 380; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 8; Protein (g): protein g 34; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 400; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Raja Wasim
[email protected]This recipe is a fail. The sauce never thickened, and the pork medallions were overcooked. I won't be trying this one again.
xVikingWolfx xSilentWolfx
[email protected]I tried this recipe, but the pork medallions turned out tough and chewy. I'm not sure what went wrong.
Habu Vai
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy, and the pork medallions were a bit too fatty. I think I'll try a different recipe next time.
Henry Nnamdi
[email protected]I found the recipe to be a bit bland. I added some extra herbs and spices to give it more flavor. The pork medallions were cooked perfectly, though.
Kleintjie Andrea
[email protected]The recipe was easy to follow, but the sauce didn't thicken as much as I expected. Overall, it was a good dish, but I'll make a few adjustments next time.
Jeanae Andrews
[email protected]The pork medallions were a bit dry for my taste, but the mushroom Marsala sauce was spot on. I'll try again with a different cut of pork next time.
Mohammad Borhan
[email protected]I've made this dish several times now, and it's always a hit. The pork medallions are always tender and juicy, and the sauce is incredible. It's a great recipe for a special occasion or a weeknight dinner.
Peanut Head
[email protected]This was my first time cooking pork medallions, and I was pleasantly surprised. The meat was flavorful and cooked evenly. The mushroom Marsala sauce was rich and creamy, complementing the pork perfectly.
m Qasim hanj
[email protected]I'm not much of a cook, but this recipe made me feel like a pro. The instructions were easy to follow, and the end result was a restaurant-quality dish. My family loved it!
woody bfb miracles and Jesus lover
[email protected]Wow! This recipe exceeded my expectations. The pork medallions were incredibly tender, and the mushroom Marsala sauce was bursting with flavor. It's a dish that truly tantalizes the taste buds.
AQIB TAHIR
[email protected]The pork medallions turned out succulent and juicy, cooked to perfection. The mushroom Marsala sauce was divine, with a luscious texture and a symphony of flavors. Definitely a keeper!
Carlos Weekes
[email protected]This pork medallion dish was an absolute delight! The combination of tender pork, earthy mushrooms, and rich Marsala sauce was heavenly. I followed the recipe precisely, and the results were impressive. Highly recommended!