Tuesday, April 24, 2012

Pork Medallions in Mushroom Marsala Sauce

This is the easiest, tastiest dinner dish there is. The sauce is to die for. In fact, I made another batch of the sauce the next night to serve over grilled burgers!

I found the original recipe on Fine Cooking. I made only minor changes. I used less pork, but kept the amount of sauce the same so there'd be plenty to serve over polenta.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe


  • 1 pork tenderloin (they are usually sold 2 to a package)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 medium shallots, minced (I used half a medium red onion)
  • 1 pound Cremini mushrooms, sliced thin
  • 1 tablespoons all-purpose flour
  • 1/2 cup dry Marsala
  • 1 cup chicken broth
  • 3 tablespoons heavy cream
  • 1/4 cup fresh parsley, chopped

1. Cut the tenderloins into 2" medallions after first removing the silverskin and fat. Flatten slightly with the palm of your hand. Season with salt and pepper.

2. Heat the oil and one tablespoon of the butter in a large skillet over high heat. Add the pork slices and sear on both sides, about 2-3 minutes per side, until brown. Remove to a plate (do not discard any juices that accumulate on the plate).

3. Add the remaining butter to the skillet and melt. Add the shallot and a pinch of salt and saute for 30 seconds. Scrape the bottom of the pan to mix in any of the good meat bits.

4. Add the mushroom and saute until golden, about 5-7 minutes.

5. Add in a 1/2 teaspoon of salt. Sprinkle with the flour and slowly pour in the Marsala. Stir and simmer until the Marsala is almost completely evaporated.

6. Add in the chicken broth. Let simmer until reduced by half.

7. Stir in the cream and parsley then add the pork and juices back. Cook until the pork reaches at least 155 F, flipping occasionally.

8. Season with salt and pepper and serve with plenty of the sauce.

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