Pork Tenderloin Medallions With Marsala Sauce and Pasta

Submitted by ratherbeswimmin

"In 'Look + Cook' by Rachael Ray"

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 6

ingredients

• salt
• 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

directions

1. Bring a large pot of water to a boil for the pasta.
2. When the water boils, add salt and cook the pasta to al dente; drain pasta.
3. Meanwhile, slice each pork tenderloin into 2-inch pieces.
4. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
5. Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
6. 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.
7. Keep the cooked meat on a platter.
8. When the pork is finished cooking, add the butter to the skillet.
9. 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.
10. Season the mushrooms with salt and pepper.
11. Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
12. Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
13. Add the chicken stock to the pan and bring the sauce up to a bubble.
14. Slide the meat back in and stir in the parsley.
15. Remove the pork and arrange on a platter or dinner plates.
16. Toss the cooked pasta with the remaining sauce and serve alongside.