Step-by-Step Guide to Make Super Quick Homemade Pork medallions in mushroom Marsala sauce

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pork medallions in mushroom marsala sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Pork medallions in mushroom Marsala sauce is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Pork medallions in mushroom Marsala sauce is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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 pork fillet
2. Prepare extra-virgin olive oil
3. Get unsalted butter
4. Take onion, finely diced
5. Get mushrooms, thinly sliced
6. Make ready flour
7. Prepare dry Marsala
8. Prepare chicken stock
9. Take double cream
10. Take dried Italian herb
11. Prepare salt and pepper

Instructions 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.

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