Pork Medallions in Mushroom Marsala Sauce

Pork Medallions in Mushroom Marsala Sauce
Photo by Scott Phillips


  • ½ cup dry Marsala
  • 2 medium shallots, finely diced
  • 3 Tbs. unsalted butter
  • 12 oz. cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 lb. pork tenderloin (about 2 tenderloins)
  • 3 Tbs. extra-virgin olive oil
  • + 4 more ingredients
    • 1 cup homemade or low-salt chicken broth
    • 1 Tbs. all-purpose flour
    • 3 Tbs. heavy cream
    • ¼ cup 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. ...

View full recipe at Fine Cooking


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