Pork Medallions in Mushroom-Marsala Sauce

Pork Medallions in Mushroom-Marsala Sauce

Ingredients

• 2 lbs pork tenderloin (about 2 tenderloins)
• Salt and black pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter, divided
• 2 medium shallots, diced
• 12 ounces cremini or button mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 3 tablespoons heavy cream
• 1/4 cup fresh parsley, roughly chopped

Instructions

1. Trim and discard the silverskin and any excess fat from the pork tenderloins. Cut the tenderloins into medallions about 2-inches thick. Place the medallions cut side up and press down on them with the palm of your hand to flatten them slightly. Season well with salt and pepper.
2. In a large heavy bottom skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is foaming, add the pork medallions. Cook them 2-3 minutes on each side, until well browned. Remove from the skillet and transfer to a large plate. You don’t want to crowd the pork in the skillet, so work in batches if necessary.
3. Add the remaining 2 tablespoons of butter to the skillet. Add the shallots and cook them for about 30 seconds, stirring continuously with a wooden spoon and scraping up any browned bits on the bottom of the skillet. Add the mushrooms and cook for about 3 minutes, until the mushrooms are browned and softened slightly. Stir in the flour and cook for 1 minute more.
4. Add the Marsala and cook, stirring frequently, until the Marsala is almost evaporated. Add the chicken broth and cook until it’s reduced by half, about 3 minutes. Stir in the cream and the parsley.
5. Return the pork medallions and any accumulated juices to the skillet, turning to coat them in the sauce. Cook until the pork is firm to the touch and is only slightly pink in the very middle, about 3-5 minutes more. Remove from the heat and serve.
6. These pork medallions go beautifully with buttered noodles, mashed potatoes or crusty bread.