Pork medallions in mushroom Marsala sauce

Name: How to cook Pork medallions in mushroom Marsala sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Tom Jacobs

Pork medallions in mushroom Marsala sauce

Ingredient

Food ration :

4 servings

600 g

Cooking instructions

* Step 1

Cut the tenderloins into 5cm thick medallions and flatten slightly. Season the meat with salt and black pepper.

* Step 2

Heat the olive oil and 15g butter in a large frying pan over high heat. When the butter is melted and foaming, add the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned, about another 2 min. Transfer to a plate.

* Step 3

Melt the remaining 15g butter in the pan. Add the onions 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.

* Step 4

Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min.

* Step 5

Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.

* Step 6

Once the Marsala has almost completely evaporated, add the chicken stock and reduce by half, about 3 min.

* Step 7

Stir in the cream and herbs, 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 min.