Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, pork medallions in mushroom marsala sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pork medallions in mushroom Marsala sauce is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Pork medallions in mushroom Marsala sauce is something which I’ve loved my entire life.
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.
To begin with this particular recipe, we have to first prepare a few components. You can cook pork medallions in mushroom marsala sauce using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pork medallions in mushroom Marsala sauce:
- Prepare 600 g pork fillet
- Get 3 tbsp extra-virgin olive oil
- Prepare 30 g unsalted butter
- Get 1 onion, finely diced
- Take 340 gr mushrooms, thinly sliced
- Take 1 tbsp flour
- Make ready 125 ml dry Marsala
- Get 250 ml chicken stock
- Make ready 3 tbsp double cream
- Make ready 1 tbsp dried Italian herb
- Get 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.
Instructions 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’s going to wrap it up with this exceptional food pork medallions in mushroom marsala sauce recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
