Hello everybody, it is Louise, 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. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pork medallions in mushroom Marsala sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Pork medallions in mushroom Marsala sauce is something that I’ve loved my entire life. They are nice and they look wonderful.

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 must first prepare a few ingredients. You can cook pork medallions in mushroom marsala sauce using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Pork medallions in mushroom Marsala sauce:

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

Pork medallions and mushrooms sautéed in a rich, creamy sauce. This is a hearty and easy weeknight dinner. The pork medallions are tender with a nicely seared crust. And the sauce is the DIE FOR!

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.

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. Marsala wine gives this simple pork tenderloin dish fabulous flavor. Enjoy this great tasting recipe with rice, pasta, or potatoes and a Caesar salad.

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