Pork Tenderloin Medallions With Marsala Sauce and Pasta
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In 'Look + Cook' by Rachael Ray
- Ready In:
- 1 lb pappardelle pasta or 1 lb fettuccine
- 2 pork tenderloin, trimmed (1 1/2-1 3/4 lb, total wt.)
- black pepper
- 1⁄2 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 5 tablespoons extra-virgin olive oil
- 4 tablespoons butter
- 1 lb cremini mushroom, thinly sliced
- 3 -4 garlic cloves, finely chopped
- 1 cup marsala
- 1 cup chicken stock
- 1⁄2 cup fresh flat-leaf parsley, finely chopped
- Bring a large pot of water to a boil for the pasta.
- When the water boils, add salt and cook the pasta to al dente; drain pasta.
- Meanwhile, slice each pork tenderloin into 2-inch pieces.
- Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
- Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
- Heat a tablespoon or two of oil at a time in a large skillet over med-high heat and brown the medallions in batches for 2-3 minutes on each side.
- Keep the cooked meat on a platter.
- When the pork is finished cooking, add the butter to the skillet.
- Then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes.
- Season the mushrooms with salt and pepper.
- Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
- Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
- Add the chicken stock to the pan and bring the sauce up to a bubble.
- Slide the meat back in and stir in the parsley.
- Remove the pork and arrange on a platter or dinner plates.
- Toss the cooked pasta with the remaining sauce and serve alongside.
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