Thursday, December 20, 2012

Pork Medallions In Mushroom Marsala Sauce

My darling husband cooked and watched the kids while I went to the wine tasting at Ormond Wine Co.  It is usually once a month, but during November and December, it is weekly, so that means girls night out happens every Thursday right now:).  I only tried this leftover, and I thought it was good.  The sauce was awesome, but reheated tenderloin just isn't the same.  My son loved it even eating around the mushrooms. Since I didn't cook it or get to eat it at its best, I will shut up now and just give you the recipe.

Pork Medallions In Mushroom Marsala Sauce

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 c  dry Marsala
1 c  homemade or low-salt chicken broth
3    Tbs. heavy cream
1/4 c  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 saute 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 saute for about 30 seconds, using a wooden spoon to
scrape up any browned bits from the bottom of the pan. Add the
mushrooms and saute 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
its 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.

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