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Pork Medallions with Mushroom-Marsala Sauce Recipe

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This recipe for Pork Medallions with Mushroom-Marsala Sauce is from The Great Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp olive oil
1 1/4lb pork tenderloin
8 oz asparagus spears, trimmed
1/2 small onion, sliced
16 oz. fresh sliced mushrooms
2 crushed garlic cloves
1 c. chicken broth
1/2 c. Marsala wine
3 tbsp. cornstarch
3/4 tsp. salt
1/2 tsp. ground black pepper
2 tbsp. butter.
1/4 c. snipped fresh parsley
Directions:
Directions:
Add oil to skillet and heat to med-high until simmering. Trim fat and silver skin from pork; slice into 1 inch medallions. Add port to skillet; cook 3-4 minutes or until browned, turning once. Remove pork from skillet. Set aside and keep warm.

Meanwhile, cut asparagus into 1 inch pieces. Reduce to heat to medium; add asparagus, onion, mushrooms, and garlic to skillet. Cook 4-5 minutes until asparagus is crisp-tender. Combine broth, wine, cornstarch, salt and pepper in a small bowl. Whisk well. Add broth mixture and pork to skillet; bring to a boil. Add butter; cook 1-2 minutes or until pork is heated through, stirring occasionally. Garnish with parsley.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I have used regular white wine and excluded the butter from this recipe and it has still turned out wonderful. Best to serve with mashed potatoes or pasta. Pampered Chef, "29 Minutes to Dinner, Volume 2".

 

 

 

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