Recipe of Ultimate Pork medallions in mushroom Marsala sauce
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Pork medallions in mushroom Marsala sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork medallions in mushroom Marsala sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork medallions in mushroom Marsala sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork medallions in mushroom Marsala sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can cook Pork medallions in mushroom Marsala sauce using 11 ingredients and 8 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Pork medallions in mushroom Marsala sauce:
- 600 g pork fillet
- 3 tbsp extra-virgin olive oil
- 30 g unsalted butter
- 1 onion, finely diced
- 340 gr mushrooms, thinly sliced
- 1 tbsp flour
- 125 ml dry Marsala
- 250 ml chicken stock
- 3 tbsp double cream
- 1 tbsp dried Italian herb
- salt and pepper
Instructions to make Pork medallions in mushroom Marsala sauce
- 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.
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