How to Cook Delicious Pork medallions in mushroom Marsala sauce ~ Shortcrust Pastry

Pork medallions in mushroom Marsala sauce. Order your free-range pork meat box from Grutto. Nine different cuts of delicious pork. Trim the tenderloins of silverskin and any excess fat.

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. Be sure to have all your ingredients measured, ready and handy for this one. Pork medallions in mushroom Marsala sauce very diverse and own mind sense that unique. Some types of Pork medallions in mushroom Marsala sauce recipes are also sufficient simple to process and do not pick up lengthy. Even though not everyone likes Pork medallions in mushroom Marsala sauce food, now some people are getting attached and like the sundry Pork medallions in mushroom Marsala sauce foods on hand. This can be visible of the number of restaurants that provide Pork medallions in mushroom Marsala sauce as one of the serving. You can have Pork medallions in mushroom Marsala sauce using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pork medallions in mushroom Marsala sauce

Prepare 600 g of pork fillet.
It's 3 tbsp of extra-virgin olive oil.
It's 30 g of unsalted butter.
It's 1 of onion, finely diced.
It's 340 gr of mushrooms, thinly sliced.
It's 1 tbsp of flour.
You need 125 ml of dry Marsala.
Prepare 250 ml of chicken stock.
It's 3 tbsp of double cream.
Prepare 1 tbsp of dried Italian herb.
It's of salt and pepper.

Try it with beef medallions or thin chicken cutlets as well. Slice pork loin in medallions and serve topped with the creamy mushroom marsala sauce. You can also serve the pork medallions with potatoes and a light salad. Juicy pork tenderloin smothered in a Creamy Marsala Sauce with Mushrooms.

Pork medallions in mushroom Marsala sauce instructions

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..

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! Use this Marsala Sauce for other proteins like chicken, veal and beef. Add the mushrooms to the skillet and stir. Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits.

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