Pork Madeira
Elevate your dinner table with the luxurious flavors of Pork Madeira, a refined yet approachable recipe that’s perfect for any occasion. Succulent pork tenderloin medallions are seasoned and seared to golden perfection before being bathed in a rich, velvety sauce featuring Madeira wine, shallots, garlic, and a touch of heavy cream. Infused with fresh thyme and finished with chopped parsley, this elegant dish boasts a harmonious balance of savory and slightly sweet notes. Ready in just 45 minutes, Pork Madeira is an ideal choice for a weeknight indulgence or an impressive centerpiece for entertaining guests. Serve it over mashed potatoes, rice, or roasted vegetables to soak up the luscious sauce and create a dining experience to remember.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 1 tsp Black pepper
- 0.25 cup All-purpose flour
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 small Shallots, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Madeira wine
- 0.75 cup Low-sodium chicken broth
- 0.25 cup Heavy cream
- 1 tsp Fresh thyme leaves
- 1 tbsp Fresh parsley, chopped
Instructions
Trim any silver skin from the pork tenderloin and cut it into 1-inch thick medallions.
Season the pork medallions with salt and black pepper on both sides.
Dredge the medallions lightly in flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and sear for 2-3 minutes per side, until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium, then add the butter to the same skillet. Once melted, add the shallots and cook for 2-3 minutes, until softened.
Add the garlic and cook for an additional 30 seconds, until fragrant.
Deglaze the pan by adding the Madeira wine, scraping up any browned bits at the bottom of the skillet. Let it simmer for 1-2 minutes until slightly reduced.
Add the chicken broth and thyme, stirring to combine. Bring the mixture to a simmer and let it cook for 5 minutes.
Stir in the heavy cream and return the pork medallions to the skillet, along with any juices that have accumulated. Reduce the heat to low and let everything simmer gently for 5-7 minutes, or until the pork is cooked through (internal temperature of 145°F).
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Garnish the dish with chopped parsley before serving.
Serve the Pork Madeira hot with mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.8 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 93 mg | 7% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2475 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
