PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE
Another great recipe from Fine Cooking, love that magazine and website! Fairly quick for a somewhat fancy dinner, although I make for weeknights. So far out of 3 reviews on their website, it has 5 out of 5 stars.
Provided by CC G
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
- Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
- Melt the remaining 2 Tbs. butter in the pan. Add the shallots 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 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, 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 minute Taste for salt and pepper and serve.
Nutrition Facts : Calories 541.4, Fat 31.4, SaturatedFat 12.3, Cholesterol 185.7, Sodium 150.9, Carbohydrate 8, Fiber 0.7, Sugar 1.8, Protein 50.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #pork #easy #dietary #low-sodium #low-carb #low-in-something #meat #3-steps-or-less
You'll also love
Apral Jones
[email protected]I'm so disappointed with this recipe. I was really looking forward to trying it.
Shameer Ansar
[email protected]This recipe is a waste of time and ingredients.
KNG KUYOLAS FAMILY
[email protected]I would not recommend this recipe to anyone.
Gujjar Ali
[email protected]I'm not sure what went wrong, but this recipe just didn't work for me.
Vincent Hlatshwayo
[email protected]This was a complete disaster! The sauce curdled and the pork was overcooked.
Rabindra Prasad Neupane
[email protected]I found this recipe to be a bit bland. I added some extra spices and it turned out much better.
sweet shopno
[email protected]The sauce was a bit too salty for my taste, but the pork was cooked perfectly.
Rita Hodge
[email protected]This dish is a keeper! I will definitely be making it again and again.
Top Comedy is
[email protected]I love this recipe! It's so easy to make and the results are always amazing.
Nusrat Jane
[email protected]This was my first time making pork medallions and they turned out great! The sauce was easy to make and the pork was cooked perfectly.
Marjia Akther Mukty
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The marsala sauce is so delicious and the pork is always tender and juicy.
Ghulam Jilani
[email protected]This pork medallion dish was a hit with my family! The sauce was rich and flavorful, and the pork was cooked perfectly. I will definitely be making this again.