Pork Medallions in Mushroom Marsala Sauce
Indulge in the sophisticated flavors of Pork Medallions in Mushroom Marsala Sauce, a restaurant-quality dish that's surprisingly simple to make at home. This recipe transforms tender slices of pork tenderloin into golden medallions, perfectly complemented by a creamy Marsala wine sauce brimming with the earthy richness of sautéed cremini mushrooms and garlic. Finished with a touch of heavy cream and garnished with fresh parsley, this dish strikes the perfect balance between elegance and comfort. Ready in just 45 minutes, this one-pan wonder is ideal for impressing guests or elevating your weeknight dinner. Pair it with velvety mashed potatoes, pasta, or roasted vegetables for a truly unforgettable meal!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.25 cup All-purpose flour
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 8 oz Cremini mushrooms
- 2 pieces Garlic cloves, minced
- 0.5 cup Marsala wine
- 0.75 cup Chicken broth
- 0.25 cup Heavy cream
- 1 tbsp Fresh parsley, chopped
Instructions
Trim the pork tenderloin of any silver skin, and slice it into 1-inch-thick medallions.
Season both sides of the pork medallions with salt and ground black pepper.
Place the all-purpose flour on a shallow plate and lightly dredge each pork medallion, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the pork medallions for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside on a plate.
Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Reduce the heat to medium.
Add the sliced cremini mushrooms to the skillet and sauté for 5-7 minutes until they release their juices and begin to brown.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and bring to a gentle simmer. Cook for 3-4 minutes to allow the flavors to meld.
Stir in the heavy cream and return the pork medallions to the skillet, ensuring they are coated with the sauce. Simmer for 5-7 minutes until the pork is cooked through and the sauce has thickened slightly.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and serve immediately. Enjoy with mashed potatoes, pasta, or roasted vegetables.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 19.3 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 126 mg | 10% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3496 mg | 74% | |
*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.
