Eating Dinner With My Family

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. heav...

I deleted the good picture but I think it still looks pretty tasty! I decided to make this recipe from a fellow blogger for two reasons.  One, I already had some Marsala wine from another recipe I made of his, and two since I was having a guest, and I loved the other recipe, I felt that sure it wouldn't disappoint my friend.  I hate making guests into guinea pigs for new recipes:).  It was wonderful.  Even my son, who hates mushrooms, said the mushrooms were ok.  I made only one deviation; I cooked the chicken, removed it, cooked the mushrooms, added the chicken back to the pan and continued on.  I took the author's suggestion of serving with mashed potatoes.  (I even had his recommended Yukon Gold on hand)  It was perfect.  I would have immediately thought pasta since its an Italian dish, but mashed were outstanding. (better than pasta) We all have our own way of making mashed potatoes.  I am firmly in the camp ...