Pork Tenderloin Medallions With Marsala Sauce and Pasta

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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