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Recipe

Seared Pork Medallions in Marsala-Mushroom Sauce

Maren Caruso

Servings: 4

The traditional flavors of chicken Marsala are taken in a completely different direction in this recipe by subbing rounds of pork tenderloin for the chicken cutlets.

Ingredients

  • 1-1/2 lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut on the diagonal into 1-1/2-inch rounds (about 8)
  • Kosher salt and freshly ground black pepper
  • 1/2 cup unbleached all-purpose flour
  • 2 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1 large shallot, finely diced (about 1/4 cup)
  • 1-1/2 cups (1 oz.) dried mushrooms, rehydrated and chopped, plus 3/4 cup soaking liquid
  • 1/3 cup dry Marsala wine
  • 1/4 cup heavy cream
  • 2 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 400
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 120
      Sodium (mg): 430
      Carbohydrates (g): 15
      Fiber (g): 3
      Protein (g): 35

Preparation

  • Sprinkle the pork with 1 tsp. salt and 1/2 tsp. black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking off any excess.
  • Heat 1 Tbs. oil and the butter in a large (12-inch) heavy-duty skillet over medium heat until the butter melts. Add the pork and cook, without touching, until it starts to brown nicely and easily releases from the pan, about 4 minutes. Flip and cook the other sides in the same manner until the pork is cooked through and then transfer to a large serving platter. Cover loosely with foil.
  • To make the sauce, add the remaining 1 Tbs. oil and shallot to the pan, sprinkle with 1/4 tsp. salt, and cook, stirring, until the shallot softens and becomes translucent, about 2 minutes. Add the mushrooms and cook, stirring, for 1 minute. Add the Marsala, raise the heat to high, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the liquid has almost completely reduced, about 2 minutes. Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 minutes. Whisk in the cream and bring to a boil. Take the sauce off the heat and spoon it over the pork. Serve sprinkled with parsley.

Serve the pork and sauce over egg noodles or with an herb risotto on the side.

Reviews

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Reviews

  • mary_jj | 01/02/2012

    This menu is extremely appetizing! I cooked this for my grandparents and they absolutely loved it! You may also try to explore more interesting dishes at www.foodiamond.com.

  • mgssts63 | 01/09/2011

    Very easy to make and great flavor. I would have given it five stars if it yielded more sauce! I put the meal over egg noodles too and loved it.

  • User avater
    Scooteroo | 12/13/2010

    Yes, we enjoyed this recipe too--and also wanted more sauce, mmmm. Fairly easy and quick to make and good taste, especially for a weeknight.

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