Recipe of Perfect Pork medallions in mushroom Marsala sauce

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Before you jump to Pork medallions in mushroom Marsala sauce recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is something we can all do, without difficulty. It's about being functional, most of the time.

We hope you got insight 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 cook it.

The ingredients needed to prepare Pork medallions in mushroom Marsala sauce:

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

Steps to make Pork medallions in mushroom Marsala sauce:

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..

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