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Best Idea to Producing Tasty Pork medallions in mushroom Marsala sauce

Hoping to dine Pork medallions in mushroom Marsala sauce a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with helpful instructions on cooking a Pork medallions in mushroom Marsala sauce like a famous chef made.

Pork medallions in mushroom Marsala sauce

We hope you got benefit from reading it, now let's go back to pork medallions in mushroom marsala sauce recipe. To cook pork medallions in mushroom marsala sauce you need 11 ingredients and 8 steps. Here is how you achieve that.

To prepare an unforgettable Pork medallions in mushroom Marsala sauce, below are the components required:

  1. Provide 600 g of pork fillet.
  2. Get 3 tbsp of extra-virgin olive oil.
  3. Take 30 g of unsalted butter.
  4. Provide 1 of onion, finely diced.
  5. Prepare 340 gr of mushrooms, thinly sliced.
  6. Take 1 tbsp of flour.
  7. Take 125 ml of dry Marsala.
  8. You need 250 ml of chicken stock.
  9. Prepare 3 tbsp of double cream.
  10. Provide 1 tbsp of dried Italian herb.
  11. Provide of salt and pepper.

After preparing the materials, now you are ready to make your appetizing Pork medallions in mushroom Marsala sauce by following the instructions below:

  1. Cut the tenderloins into 5cm thick medallions and flatten slightly. Season the meat with salt and black pepper..
  2. 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..
  3. 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..
  4. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min..
  5. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala..
  6. Once the Marsala has almost completely evaporated, add the chicken stock and reduce by half, about 3 min..
  7. 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..
  8. Serve with mashed potatoes..

Juicy pork tenderloin smothered in a Creamy Marsala Sauce with Mushrooms. It's like gravy - but even better because the sauce has beautiful layers of flavour in it from the Marsala. Using wine in cooking is how posh restaurants make such beautiful sauces! Use this Marsala Sauce for other proteins like chicken, veal and beef. Gradually stir through the stock until the sauce is lump free.

Recipe : Pork medallions in mushroom Marsala sauce

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