Recipe of Speedy Pork medallions in mushroom Marsala sauce

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pork medallions in mushroom marsala sauce. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pork medallions in mushroom Marsala sauce is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Pork medallions in mushroom Marsala sauce is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have pork medallions in mushroom marsala sauce using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Pork medallions in mushroom Marsala sauce:

1. Make ready pork fillet
2. Take extra-virgin olive oil
3. Get unsalted butter
4. Prepare onion, finely diced
5. Make ready mushrooms, thinly sliced
6. Get flour
7. Get dry Marsala
8. Make ready chicken stock
9. Make ready double cream
10. Take dried Italian herb
11. Make ready salt and pepper

Instructions to make Pork medallions in mushroom Marsala sauce:

1. Cut the tenderloins into 5cm thick medallions and flatten slightly. Season the meat with salt and black pepper.
2. 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.
3. 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.
4. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min.
5. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.
6. Once the Marsala has almost completely evaporated, add the chicken stock and reduce by half, about 3 min.
7. 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.
8. Serve with mashed potatoes.

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