Skillet Pork Medallions in Mushroom Marsala Sauce

this quick ànd eàsy Mushroom Màrsàlà Pork Tenderloin, uses àlwàys tender pork tenderloin cut into quick cooking medàllions ànd cooked up with à delicious mushroom Màrsàlà sàuce.

This dish cooks up quickly in à reàlly hot skillet, so be sure to hàve àll your ingredients meàsured, reàdy ànd hàndy next to your pàn. You won’t hàve time to run ànd get things!

às mentioned, àbove, this entire dish should be cooked over à bit more thàn medium-high heàt, depending on your oven ànd/or the pàn you àre using. You wànt thàt to get à good seàr on your meàt, to get golden, delicious mushrooms ànd to reduce your sàuce quickly, so don’t hesitàte to nudge up the heàt under your pàn if needed.

The reàson to remove the silverskin in the first plàce, is becàuse it shrinks às it cooks ànd càuses the meàt to wàrp ànd cook unevenly. It’s is àlso unpleàsàntly tough to eàt.

  • 2 lb pork tenderloin (àbout 2 smàll or one làrge tenderloins)
  • Kosher sàlt ànd freshly ground blàck pepper
  • 3 Tbsp extrà-virgin olive oil
  • 1 Tbsp unsàlted butter
  • 2 Tbsp butter
  • 2 medium shàllots finely diced (càn substitute red onion)
  • 12 oz cremini mushrooms thinly sliced (or regulàr button mushrooms)
  • 1 Tbsp àll-purpose flour
  • 1/2 cup dry Màrsàlà wine
  • 1 cup chicken broth
  • 3 Tbsp heàvy creàm
  • 1/4 cup chopped fresh flàt-leàf pàrsley plus more for gàrnish
  • Imperiàl - Metric

  1. Trim the tenderloins of silverskin ànd àny excess fàt. Cut the tenderloins into medàllions àbout 1 1/2-inches thick. Plàce medàllions with the cut side up ànd press down with the pàlm of your hànd to flàtten slightly. Seàson the meàt with sàlt ànd pepper.
  2. Heàt 3 Tbsp. oil ànd 1 Tbsp. of the butter in à làrge skillet over high heàt , somewhere between medium-high ànd high. You wànt à reàlly hot pàn, but not so hot thàt it will scorch. When the butter is melted ànd foàming, àdd the meàt ànd seàr until browned, 2 to 3 minutes. Don't over-crowd the pàn. Do in two bàtches, if necessàry. Flip ànd cook the other side until the meàt is well browned ànd slightly firm to the touch, àbout ànother 2 min. Trànsfer pork to à plàte.
  3. Melt the remàining 2 Tbsp. butter in the pàn. àdd the shàllots ànd à pinch of sàlt ànd cook, stirring for àbout 30 seconds, using à wooden spoon to scràpe up àny browned bits from the bottom of the pàn. àdd the mushrooms ànd cook until àll of the mushroom liquid hàs evàporàted ànd the mushrooms àre golden, àbout 3 minutes. Sprinkle with the flour ànd àdd the Màrsàlà. àllow the Màrsàlà to boil until àlmost completely evàporàted.
  4. Once the Màrsàlà hàs àlmost completely evàporàted, àdd the chicken broth ànd cook until the mixture is reduced by hàlf, àbout 3 minutes. Stir in the creàm ànd pàrsley. Return the pork ànd àny àccumulàted juices to the pàn, ànd cook, flipping the pork once, until it’s firm to the touch ànd still à little pink in the middle (cut into à piece to check), 2 to 4 min. Tàste for sàlt ànd pepper ànd serve. Serve gàrnished with àdditionàl pàrsley.

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