Marsala Pork Medallions

I love chicken marsala, so when I can find another dish that uses similar ingredients, I have to try it.  This is a simple recipe that produces a wonderful sauce that is perfect with mashed potatoes or egg noodles.  I hope you enjoy it as much as we did!

Printable Recipe

Ingredients
1 pork tenderloin
salt and pepper
1 Tbsp.  olive oil
3 Tbsps. unsalted butter
2 medium shallots, finely diced
8 oz. cremini mushrooms, sliced
1 Tbsp. all-purpose flour
½ cup dry Marsala cooking wine
1 cup chicken broth
3 Tbsps. heavy cream
2 Tbsps. chopped fresh parsley

Directions
Trim the tenderloin of silver skin and excess fat. Cut the tenderloin into  1" thick medallions.  Season each medallion with salt and black pepper.

Heat 1 Tbsp. olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted, 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, about another 2 min. Transfer to a plate and cover with foil.

Melt the remaining 2 Tbs. butter in the pan. Add the shallotsand sauté for about 30 seconds. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3-5 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Allow the Marsala to cook until almost completely evaporated, add the chicken broth and reduce by half. Stir in the cream and parsley.  Add the pork medallions back into the pan and any accumulated juices, and cook, until preferred level of doneness. Taste for salt and pepper and serve.