Pork medallions in mushroom Marsala sauce.
You can cook Pork medallions in mushroom Marsala sauce using 11 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Pork medallions in mushroom Marsala sauce
- You need 600 g of pork fillet.
- It's 3 tbsp of extra-virgin olive oil.
- You need 30 g of unsalted butter.
- Prepare 1 of onion, finely diced.
- Prepare 340 gr of mushrooms, thinly sliced.
- You need 1 tbsp of flour.
- Prepare 125 ml of dry Marsala.
- It's 250 ml of chicken stock.
- Prepare 3 tbsp of double cream.
- You need 1 tbsp of dried Italian herb.
- You need of salt and pepper.
Pork medallions in mushroom Marsala sauce instructions
- Cut the tenderloins into 5cm thick medallions and flatten slightly. Season the meat with salt and black pepper..
- Heat the olive oil and 15g butter in a large frying pan over high heat. When the butter is melted and foaming, add 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..
- Melt the remaining 15g butter in the pan. Add the onions 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 stock and reduce by half, about 3 min..
- Stir in the cream and herbs, 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..
- Serve with mashed potatoes..
Recipe: Appetizing Pork medallions in mushroom Marsala sauce
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