These pork medallions were one of the meals I did manage to throw together recently, and I was so glad I did because this recipe was outstanding. It uses pork tenderloin, which is pretty much my go-to quick and easy weeknight meat choice because once the pork is cut into medallions, I can have them cooked in less than 10 minutes. You really can’t beat that when you’re short on time. After the pork has been seared and mostly cooked through, a quick pan sauce is made with shallots, cremini mushrooms, Marsala and chicken broth. I rarely include mushrooms in our dinners since Shane isn’t a fan but I adore them and savored every last one in this recipe. The sauce is finished with a little bit of cream so it’s really luscious and rich, just as good as any Marsala sauce I’ve ever had in a restaurant. If you’ve never cooked with Marsala, I highly recommend grabbing a bottle.
By Tracey
Pork Medallions in Mushroom Marsala Sauce
adapted slightly from Fine Cooking
Ingredients:
- 2 (1 lb) pork tenderloins, cut into 1/2-inch thick medallions
- kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 2 medium shallots, finely diced
- 12 oz cremini mushrooms, thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup dry Marsala
- 1 cup low sodium chicken broth
- 3 tablespoons heavy cream
- 1/4 cup chopped fresh parsley
Directions:
Season the medallions with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
Add the olive oil and 1 tablespoon of the butter to a large skillet and set over high heat. When the butter has melted and the pan is very hot, add half of the medallions and sear until well browned on one side, about 2 minutes. Flip and cook for 1-2 minutes on the second side, or until browned and slightly firm to the touch. Remove the pork to a plate and tent with foil. Repeat with the remaining medallions.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the pan and heat until melted. Add the shallots along with a pinch of salt and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Mix in the mushrooms and continue cooking until the most of the liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle the mushroom/shallot combo with 1/2 teaspoon salt then add the flour and Marsala too. Cook until the Marsala has almost completely evaporated, then add the chicken broth and cook until it’s been reduced in volume by half, about 3 minutes. Mix in the heavy cream and parsley along with the pork and any juices that accumulated on the plate. Cook for about 2 more minutes (or until the pork is cooked to your desired doneness), flipping the medallions once. Season the sauce to taste with salt and pepper before serving.
Serves 4.
