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    You are in: Home / Recipes / Pork Medallions in Mushroom Marsala Sauce Recipe
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    Pork Medallions in Mushroom Marsala Sauce

    Pork Medallions in Mushroom Marsala Sauce. Photo by CIndytc

    1/1 Photo of Pork Medallions in Mushroom Marsala Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    CC & G's Note:

    Another great recipe from Fine Cooking, love that magazine and website! Fairly quick for a somewhat fancy dinner, although I make for weeknights. So far out of 3 reviews on their website, it has 5 out of 5 stars.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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 teaspoons salt and 1/4 teaspoons black pepper.
    2. 2
      Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
    3. 3
      Melt the remaining 2 Tbs. butter in the pan. Add the shallots 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. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, 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 minute Taste for salt and pepper and serve.

    Ratings & Reviews:

    • on September 26, 2012

      55

      True keeper - used dried and finished with fresh yellow chantereles. Fabulous with the marsala ( a 365 selection). Made for DH's bday - reminding us of previous fall mushroom hunts. Made us want to pack our things and head right back west! TY for a delicious dish I will use again this fall!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2012

      55

      I pretty much followed this yummy recipe, except I had no fresh parsley so I substituted 1T of the olive oil with about 11/2 T of my homemade parsley pesto (my solution for never having fresh parsley on hand for recipes like this, I freeze it in ice cube trays to keep it handy). I think this was wonderful as written but I think next time I'll either slice the tenderloin thinner or pound to flatten a little more since mine was barely cooked in the allotted time. I might also add some garlic to the mushrooms (I did add garlic powder to the meat seasonings) and maybe a squeeze of lemon juice with the cream, but the recipe is delicious as written. I used 1 tenderloin, about 1 pound of meat, but kept the sauce ingredient amounts the same, since we wanted a little sauce over noodles. This is not diet-friendly but at least the cream is kept to 3T, unlike similar recipes that call for a full cup!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2011

      55

      This is so wonderful! WOW! DH said to buy more pork and not steak. This is quick and the flavors meld together wonderfully. We had a baked potato but will do mashed next time and use the sauce over the potatoes. I only cooked two pork medallions but made the entire sauce recipe and we only had a little leftover. We will have this one all the time. I agree 10 Stars.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Pork Medallions in Mushroom Marsala Sauce

    Serving Size: 1 (297 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 541.4
     
    Calories from Fat 282
    52%
    Total Fat 31.4 g
    48%
    Saturated Fat 12.2 g
    61%
    Cholesterol 185.7 mg
    61%
    Sodium 150.9 mg
    6%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.8 g
    7%
    Protein 50.9 g
    101%

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