Ingredients
Scale
- 2 pounds pork tenderloin
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 shallots diced (or a couple tablespoons of diced onion)
- 8 ounces mushrooms sliced
- 1 tablespoon flour
- 1/2 cup Marsala cooking wine
- 1 cup reduced-sodium chicken broth
- 1/4 cup chopped fresh parsley may use Italian parsley
Instructions
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Trim any excess fat from the tenderloins and slice into thick slices (about 1-1/2 inch). Press each slice with your palm to flatten it slightly. Season with salt and pepper.
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Heat the olive oil and 1 tablespoon butter in a large non-stick skillet until the butter is melted and foamy. Sear half the medallions until lightly browned, about 2 minutes on each side. Transfer to a plate and sear remaining meat. Remove the rest of the medallions to the plate while you prepare the sauce.
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Add the remaining 2 tablespoons butter to the pan along with the shallots and a pinch of salt. Saute until the butter melts, then add the mushrooms and cook about three minutes.
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Sprinkle in a tablespoon of flour, and stir well. Add the Marsala and chicken broth, and stir until bubbly.
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Add the pork medallions and parsley and cook another 4-5 minutes or until the pork is firm to the touch and just slightly pink in the middle.
Notes
This recipe was adapted from Fine Cooking.
- Prep Time: 10
- Cook Time: 20