Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, pork medallions in mushroom marsala sauce. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Pork medallions in mushroom Marsala sauce is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Pork medallions in mushroom Marsala sauce is something that I have loved my entire life.
These juicy little medallions brown beautifully and go from stovetop to dinner table in just minutes. And the flavorful Marsala sauce goes a long way toward And the flavorful Marsala sauce goes a long way toward making this simple weeknight meal feel special. What to Serve with Mushroom Marsala Pork Tenderloin.
To begin with this recipe, we must prepare a few ingredients. You can have pork medallions in mushroom marsala sauce using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Pork medallions in mushroom Marsala sauce:
- Get 600 g pork fillet
- Take 3 tbsp extra-virgin olive oil
- Make ready 30 g unsalted butter
- Make ready 1 onion, finely diced
- Make ready 340 gr mushrooms, thinly sliced
- Take 1 tbsp flour
- Make ready 125 ml dry Marsala
- Prepare 250 ml chicken stock
- Prepare 3 tbsp double cream
- Get 1 tbsp dried Italian herb
- Prepare salt and pepper
Dredge the pork medallions in the flour mixture. Pork Tenderloin Medallions with Mushroom Dill Sauce. Pork medallions and mushrooms sautéed in a rich, creamy sauce. This is a hearty and easy weeknight dinner.
Instructions 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.
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. You can whip up these Pork Medallions with Mushroom Sauce anytime, in no time at all! No need to take your ruler out. This simple recipe transforms pork medallions into a luxurious dish, served with a rich and creamy mushroom marsala sauce.
So that is going to wrap it up for this special food pork medallions in mushroom marsala sauce recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
