Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pork medallions in mushroom marsala sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Pork Medallions in Mushroom Marsala Sauce that I first shared over at The Weary Chef may sound fancy, but this dish is actually very simple to prepare. Skillet Pork Medallions in Mushroom Marsala Sauce. This is both a quick and easy dish for weeknight meals and a great dish for entertaining that cooks up quickly.
Pork medallions in mushroom Marsala sauce is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Pork medallions in mushroom Marsala sauce is something that 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 that.
The ingredients needed to make Pork medallions in mushroom Marsala sauce:
- Make ready 600 g pork fillet
- Prepare 3 tbsp extra-virgin olive oil
- Make ready 30 g unsalted butter
- Take 1 onion, finely diced
- Prepare 340 gr mushrooms, thinly sliced
- Take 1 tbsp flour
- Take 125 ml dry Marsala
- Take 250 ml chicken stock
- Take 3 tbsp double cream
- Make ready 1 tbsp dried Italian herb
- Prepare salt and pepper
Dredge Pork medallions in seasoned flour and sear them in light olive oil on Medium-High heat until golden brown. Set aside to a warm place. Reduce heat to Medium, add a tablespoon of butter and light olive oil. Add sliced onion and mushrooms to the pan.
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.
Sauté until mushrooms are browned and onions caramelized. Add garlic and cook for a minute. Juicy pork tenderloin smothered in a Creamy Marsala Sauce with Mushrooms. It's like gravy - but even better because the sauce has beautiful layers of flavour in it from the Marsala. Using wine in cooking is how posh restaurants make such beautiful sauces!
So that is going to wrap this up with this exceptional food pork medallions in mushroom marsala sauce recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
