Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pork medallions in mushroom marsala sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Read Customer Reviews & Find Best Sellers. Trim the tenderloins of silverskin and any excess fat. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Besides butter, the basic ingredients for the sauce are shallots, mushrooms, and Marsala cooking wine.
Pork medallions in mushroom Marsala sauce is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Pork medallions in mushroom Marsala sauce is something which I have loved my whole life.
To get started with this particular 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 that.
The ingredients needed to make Pork medallions in mushroom Marsala sauce:
- Get 600 g pork fillet
- Prepare 3 tbsp extra-virgin olive oil
- Prepare 30 g unsalted butter
- Prepare 1 onion, finely diced
- Take 340 gr mushrooms, thinly sliced
- Make ready 1 tbsp flour
- Prepare 125 ml dry Marsala
- Take 250 ml chicken stock
- Prepare 3 tbsp double cream
- Prepare 1 tbsp dried Italian herb
- Get salt and pepper
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. Be sure to have all your ingredients measured, ready and handy for this one. Try it with beef medallions or thin chicken cutlets as well. Drain the potatoes and return to the same pan, stir in the butter, lemon zest and chopped chives.
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.
Try it with beef medallions or thin chicken cutlets as well. Drain the potatoes and return to the same pan, stir in the butter, lemon zest and chopped chives. 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!
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