Seared Pork Medallions in Marsala-Mushroom Sauce

Photo by Maren Caruso
Ingredients
- 2 Tbs. olive oil
- 1-½ lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut on the diagonal into 1-½-inch rounds (about 8)
- 2 Tbs. chopped fresh flat-leaf parsley
- ½ cup unbleached all-purpose flour
- 1 Tbs. unsalted butter
- ¼ cup heavy cream
- 1 large shallot, finely diced (about ¼ cup)
- + 3 more ingredients
-
- 1-½ cups (1 oz.) dried mushrooms, rehydrated and chopped, plus ¾ cup soaking liquid
- 1/3 cup dry Marsala wine
- Kosher salt and freshly ground black pepper
Sprinkle the pork with 1 tsp. salt and 1/2 tsp. black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking off any excess. Heat 1 Tbs. oil and the butter in a large (12-inch) heavy-duty skillet over medium heat until the butter melts. Add the pork and cook, withou...
Pan Seared Pork Chop recipes you also might like
Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce Recipe

Pork Medallions with Porcini Mushroom Sauce Recipe

Pork Medallions with Port Wine-Dried Cherry Pan Sauce Recipe

Pork Medallions with Double-Apple Sauce Recipe

Pork Medallions with Olive-Caper Sauce Recipe

Best Wine Deals
-
$16.2917% offValley of the Moon Zinfandel 2008
-
$25.9926% offFranciscan Napa Chardonnay 2008
Comments