Steps to Make Quick Pork medallions in mushroom Marsala sauce

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pork medallions in mushroom marsala sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Pork medallions in mushroom Marsala sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Pork medallions in mushroom Marsala sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.

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. I enjoy this dish served with rustic mashed potatoes or try a garlic mash.

To begin with this particular recipe, we have to first prepare a few components. 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:

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

The pork medallions are tender with a nicely seared crust. And the sauce is the DIE FOR! Seriously, you don't want to miss out on any of this sauce. This simple recipe transforms pork medallions into a luxurious dish, served with a rich and creamy mushroom marsala sauce.

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.

Seriously, you don't want to miss out on any of this sauce. This simple recipe transforms pork medallions into a luxurious dish, served with a rich and creamy mushroom marsala sauce. Served over buttered noodles or with sautéed new potatoes, the medallions are first seared until golden brown. What's not to love about this dish? It's meaty, earthy and is sure to become a recipe in your go to repertoire.

So that is going to wrap this up with this exceptional food pork medallions in mushroom marsala sauce recipe. Thank you very much for your time. I’m confident 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 family, friends and colleague. Thank you for reading. Go on get cooking!