Pork Medallions Marsala Style Recipes

Steps:

• 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 the pasta.
• While the water comes to a boil, slice each of the pork tenderloins 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 the EVOO at a time in a large skillet over medium-high heat and brown the medallions in batches for 2 to 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 to 8 minutes, adding the garlic to the pan after 3 to 4 minutes. Season the mushrooms with salt and pepper. Sprinkle the mushrooms with the 2 tablespoons flour and cook for 1 more 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.

Steps:

• Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
• Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
• Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.

Steps:

• 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.