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!
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!
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.
Absolutely delicious. The mushrooms in this recipe are also great over a filet or even chicken. A mashed potato side (or even baked) completes a simple, delicious meal.
10 Stars! This was a very easy recipe and the results are unbelievable....This is going to become one of our favorites...use a really good dry marsala....and real cream, it makes the dish!