Pork medallions in mushroom Marsala sauce
Pork medallions in mushroom Marsala sauce

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pork medallions in mushroom marsala sauce. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pork medallions in mushroom Marsala sauce is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Pork medallions in mushroom Marsala sauce is something that I have loved my whole life. They are fine and they look fantastic.

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.

To begin with this recipe, we must first prepare a few components. You can have pork medallions in mushroom marsala sauce using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Pork medallions in mushroom Marsala sauce:
  1. Take 600 g pork fillet
  2. Take 3 tbsp extra-virgin olive oil
  3. Get 30 g unsalted butter
  4. Get 1 onion, finely diced
  5. Take 340 gr mushrooms, thinly sliced
  6. Take 1 tbsp flour
  7. Take 125 ml dry Marsala
  8. Prepare 250 ml chicken stock
  9. Get 3 tbsp double cream
  10. Make ready 1 tbsp dried Italian herb
  11. Prepare salt and pepper

The cast iron gives me that great sear, while cooking nice and evenly so that the pork comes out perfect. Faith, Family, Fun… and Great Food, Prepared With Love Return the pork medallions and any accumulated juices to the skillet, turning to coat them in the sauce. Remove from the heat and serve. These pork medallions go beautifully with buttered noodles, mashed potatoes or crusty bread.

Steps to make Pork medallions in mushroom Marsala sauce:
  1. Cut the tenderloins into 5cm thick medallions and flatten slightly. Season the meat with salt and black pepper.
  2. 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.
  3. 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.
  4. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min.
  5. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.
  6. Once the Marsala has almost completely evaporated, add the chicken stock and reduce by half, about 3 min.
  7. 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.
  8. Serve with mashed potatoes.

Pork Medallions with Creamy Mushroom Marsala Sauce. Easy, quick and delicious dinner that is also elegant and beautiful for a special occasion. Fall weeknight dinners don't get more convenient than this - marinated pork medallions roasted to perfection and served with a creamy mushroom marsala sauce and your favorite side or salad. Transfer the pork in a bowl and set aside. Return the pork into the casserole.

So that’s going to wrap it up for this special food pork medallions in mushroom marsala sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!