Prep 15 mins
Cook 25 mins
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.
- 2 lbs pork tenderloin (about 2 tenderloins)
- kosher salt
- fresh ground black pepper
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 2 medium shallots, finely diced
- 12 ounces cremini mushrooms, thinly sliced
- 1 tablespoon all-purpose flour
- 1⁄2 cup dry marsala
- 1 cup low sodium chicken broth
- 3 tablespoons heavy cream
- 1⁄4 cup chopped fresh flat-leaf parsley
- 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.
- 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.
- 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.
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.