Seared Pork Medallions in Marsala-Mushroom Sauce

Seared Pork Medallions in Marsala-Mushroom Sauce
Photo by Maren Caruso


  • 1/3 cup dry Marsala wine
  • 2 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • ½ cup unbleached all-purpose flour
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 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)
  • 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
    • Kosher salt and freshly ground black pepper
    • ¼ cup heavy cream

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...

View full recipe at Fine Cooking


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