SIRLOIN STEAK WITH MUSHROOM MARSALA SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds.
- Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest.
- Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve.
PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE
I served this entree one year for Christmas Eve dinner, and it's now a family favorite. My husband is always happy when we have leftovers because he uses them for sandwiches.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 414mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
PORK MARSALA
Herbed and garlic pork with a sweet Marsala wine--easy to make!
Provided by Junnieann
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
- Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
- Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g
GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE
Provided by Kelsey Nixon
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
- Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
- In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.
PORK AND MARSALA
I was a big fan of veal marsala but decided on ethical grounds to stop eating veal. Pork happened to be available in similar steak cuts so I started using that. This recipe comes from a number of weeks of playing around with ingredients.
Provided by David Reidy
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, pepper and coat the pork steaks with the mixture.
- Put olive oil and butter in a frying pan and heat until bubbling.
- Add steaks to the pan and cook 2-3 minutes each side (or until cooked as you prefer).
- Remove steaks from pan and put to one side.
- Add marsala to the oil in the pan.
- Allow alcohol to boil off and reduce heat.
- Add cream and stir until the sauce is of an even consistency.
- Place the cooked steaks back into the pan and cover with sauce, allow to simmer for 2-3 minutes on low heat.
- Add chives just before removing from the heat and serving.
Nutrition Facts : Calories 592.4, Fat 31.2, SaturatedFat 16.2, Cholesterol 81.6, Sodium 76.6, Carbohydrate 22, Fiber 0.6, Sugar 2.6, Protein 3.4
PORK TENDERLOIN WITH MARSALA SAUCE
This is a restaurant favorite that you can make at home! My family likes it served with buttery egg noodles and string beans.
Provided by Joanne
Categories Pork Tenderloin
Time 1h15m
Yield 5
Number Of Ingredients 13
Steps:
- Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
- Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
- Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
- Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
- Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
- Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove tenderloins. Stir the sauce and add more wine if desired.
- Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 15.4 g, Cholesterol 66.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 3.6 g, Sodium 852.2 mg, Sugar 3.5 g
GRILLED SIRLOIN STEAK MARSALA
This recipe came from our local grocery store (Festival Foods). This is such an easy recipe and feels super elegant! Served with Rosemary Parmesan Polenta.
Provided by Julie C.
Categories Steak
Time 35m
Yield 1 Steak, 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare the sauce:.
- Preheat large saute pan over medium heat.
- Add olive oil, shallots and mushrooms. Saute until they become translucent.
- Increase heat to medium-high and deglaze the pan with the Marsala wine and beef stock.
- Add soup base and fresh thyme.
- Simmer about 15 minutes until sauce has reduced by two-thirds.
- To grill the steaks:.
- Preheat the grill to meduim-high heat.
- Pat steaks dry with paper towels. Rub 1/2 tsp of olive oil then sprinkle 1/2 tsp Montreal steak seasoning over each steak.
- Sear meat on both sides, and grill to medium-rare (128 degrees F internal temp; about 4 minutes per side).
- Transfer steaks from grill to serving platter, cover with foil, let rest for 5-10 minutes before serving.
- To finish the sauce:.
- Whisk in 1/2 cup butter, 1 Tbsp at a time.
- Season to taste with salt and pepper.
- Spoon the sauce over grilled steaks and garnish with minced chives.
- Serve with Rosemary Parmesan Polenta.
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