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Pork Medallions in Mushroom Marsala Sauce

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Serves 4-6

  • by from Fine Cooking
    Issue 64

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 making this simple weeknight meal feel special.

  • 2 lb. pork tenderloin (about 2 tenderloins)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 3 Tbs. unsalted butter
  • 2 medium shallots, finely diced
  • 12 oz. cremini mushrooms, thinly sliced
  • 1 Tbs. all-purpose flour
  • 1/2 cup dry Marsala
  • 1 cup homemade or low-salt chicken broth
  • 3 Tbs. heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley

Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper.

Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.

Melt the remaining 2 Tbs. butter in the pan. Add the shallots 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. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, 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. Taste for salt and pepper and serve.

Serving Suggestions

Serve with Buttermilk Mashed Potatoes with Chives or simple buttered baby potatoes when they're in season.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 380; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 8; Protein (g): protein g 34; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 400; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;

Photo: Scott Phillips

This one is a keeper!

Made this last night and everyone loved it. Followed recipe exactly, except cut the pork a little thinner than 2". Served with Orzo and grilled asparagus.

Excellent! Like most others, recommend cutting into 1" thickness so it cooks faster. I used the open bottle of French red - yum. I added about a 1 -2 tsp of mustard to thicken instead of cream and didn't miss the cream. Very pleased!

Great recipe. I used red martini instead of marsala, and came amazing!

Can you say yummy yummy fast easy and a hit with the family and that's all I really care about! Well and how it taste.

Really delicious. Two thumbs up! I cut my medallions an inch thick just to be sure they would cook through.

Rich and delicious served alongside Mashed Potatoes with Carmelized Shallots.

Taisie49: cremini mushrooms *are* baby portobellas! Excellent, easy, fast recipe

Everyone loved it. Sliced the medallions to 1", seared them a few hours before guests came over, covered the plate and kept it in the warming drawer on High. They were fully cooked by serving time. Pre-made the sauce but didn't add the cream. Kept it covered on the stove. Heated it for serving, used 2% greek yogurt with the parsley instead of cream. Very tasty.

I fixed this for company, everyone loved it and my husband said it was better than anything he could have ordered in a restaurant. I made the whole recipe up to the point where the pork goes back into the wine/cream/mushroom sauce before company arrived. Also, I couldn't find cremini mushrooms so used baby portabellas and white mushrooms for a total of 1#, a little more than the 12 ounces called for. You won't be disappointed if you make this dish!

Really flavorful. I cooked the tenderloins in bacon fat in the sous vide cooker, then sliced and browned them and proceeded with the recipe--the sauce is delicious!

I need to cook with Marsala more often. I loved the flavor of the sauce! I made only a few minor changes, but nothing that changed the recipe dramatically. I didn't have dried mushrooms, which I'm sure would have given even more depth of flavor. I cut my tenderloin a little thinner, and though I seasoned them I didn't dip them in flour. Instead, I got a nice sear, flipped them and roasted them in the skillet at 425F for about 5 more minutes. I added the flour to the cooked shallots and mushrooms, so that the sauce would thicken. I served it over Parpardelle Pasta, with roasted asparagus. It took 30 minutes to make the whole meal, and it was delicious! Keep recipe.

Delicious. We cut the pork tenderloin into 1 inch slices which made for a nicer presentation. We didn't have heavy cream so used evaporated whole milk with good results.

Delicious. We cut the pork tenderloin into 1 inch slices which made for a nicer presentation.

Absolutely FABULOUS!!! Such an easy recipe to follow with such delicious results!! Made this tonight and it was wonderful! Great flavor and it tastes like something you would find at a fine dining restaurant...would HIGHLY recommend...

Easy to make and nice flavor. My pork took much longer to cook so next time, I'll cut it 1/2 inch thinner.

Fantastic....made this last Sunday and it was fantastic. Served it with roasted potatoes but next time it will be with mashed potatoes.

This was delicious! My husband can't stop talking about it. I will be making this again and again.

Quite good; did need to cut heat back at the point adding the shallots. Needed more wine. Very easy!

Very good I did use 1/2&1/2 not cream and 1/2 sage 1/2 flat leaf parsley made it perfect.

We enjoyed this and it will be a regular for use of pork tenderloins. I used non-fat sour cream instead of the heavy cream and it was delicious!

This is delicious and very quick....looks elegant so works for a quick family meal and for guests. We like it over rice.

A great way to make pork tenderloin. I very nice rich sauce with mushroom, I will continue to make this!

A wonderful recipe that I've made multiple times now. It is equally good using boneless chicken breasts in lieu of the pork tenderloin. You won't be sorry you tried this recipe.

A multiple repeat in our home.

tender pork in a great sauce, wonderful with an Italian Barbera.

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