Pork medallions in mushroom Marsala sauce
Pork medallions in mushroom Marsala sauce

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, pork medallions in mushroom marsala sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

What to Serve with Mushroom Marsala Pork Tenderloin. I enjoy this dish served with rustic mashed potatoes or try a garlic mash. I will set some water to boil for the potatoes while preparing my ingredients.

Pork medallions in mushroom Marsala sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Pork medallions in mushroom Marsala sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have pork medallions in mushroom marsala sauce using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pork medallions in mushroom Marsala sauce:
  1. Prepare 600 g pork fillet
  2. Get 3 tbsp extra-virgin olive oil
  3. Take 30 g unsalted butter
  4. Take 1 onion, finely diced
  5. Prepare 340 gr mushrooms, thinly sliced
  6. Take 1 tbsp flour
  7. Take 125 ml dry Marsala
  8. Prepare 250 ml chicken stock
  9. Prepare 3 tbsp double cream
  10. Prepare 1 tbsp dried Italian herb
  11. Take salt and pepper

And the sauce is the DIE FOR! Seriously, you don't want to miss out on any of this sauce. This simple recipe transforms pork medallions into a luxurious dish, served with a rich and creamy mushroom marsala sauce. Served over buttered noodles or with sautéed new potatoes, the medallions are first seared until golden brown.

Instructions to make Pork medallions in mushroom Marsala sauce:
  1. Cut the tenderloins into 5cm thick medallions and flatten slightly. Season the meat with salt and black pepper.
  2. 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.
  3. 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.
  4. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min.
  5. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.
  6. Once the Marsala has almost completely evaporated, add the chicken stock and reduce by half, about 3 min.
  7. 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.
  8. Serve with mashed potatoes.

What's not to love about this dish? It's meaty, earthy and is sure to become a recipe in your go to repertoire. Serve the saucy medallions over a bed of glorious garlic mashed potatoes OR creamy polenta and call it a night. But not before adding a baguette. Marsala wine gives this simple pork tenderloin dish fabulous flavor.

So that’s going to wrap this up with this special food pork medallions in mushroom marsala sauce recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!