Pork Tenderloin in Marsala Sauce
Tender pork medallions and mushrooms in a light and lovely Marsala sauce.
cut into 6, about 2 inch thick medallions
Salt and Pepper
Gently flatten the medallions with the palm of your hand and season lightly with salt.
Heat the olive oil in the frying pan, add 1 tbsp of the butter and, when it starts to foam, add the medallions.
Cook for 2-3 minutes on each side until golden brown.
Remove from the pan and set aside.
Melt the remaining butter in the pan and sauté the shallots until golden brown.
Add the sliced mushrooms and cook gently for 5-8 minutes until the mushrooms are gently caramelized.
Season with salt and sprinkle on the flour.
Cook for 1 minute and stir in the Marsala wine, boiling for a couple of minutes until the alcohol has evaporated.
Add the chicken stock and simmer until reduced by half.
Stir in the cream, return the pork to the pan plus any pork juices and cook for approximately 5 minutes; season with salt and pepper to taste.
Check to make sure the pork is cooked – it should be just slightly pink inside.
I serve this dish with a selection of lightly blanched fresh vegetables and chunky chips to mop up the creamy sauce, but a nice potato puree works just as well.
Tried this recipe?
Let us know
how it was!