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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE Recipe

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This recipe for PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE is from The Smith/Cain/Francalancia 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:  
2 # pork tenderloins, pounded to about 1/2" thickness
salt and pepper
3 T olive oil
3 T butter
2 medium shallots (can use onion) finely diced
12 oz. cremini or white mushrooms (thinly sliced)
1 T flour
1/2 c. marsala wine
1 cup chicken broth
3 T heavy cream
1/4 c. fresh flat leaf parsley (reduce if using dry)
Directions:
Directions:
Salt and pepper pork. You can dredge these in flour if desired. Heat the olive oil and 1 T butter in a large skillet over high heat, When butter is foaming add half the meat and sear until nicely browned, 2-3 minutes. Flip and cook other side until browned. Transfer to a plate and repeat until all is done.
Melt remaining butter in pan. Add shallots and a pinch of salt and saute for about 30 seconds. Add mushrooms and saute until all of the mushroom liquid has evaporated and the mushroom are golden, about 3 minutes. Season with 1/2 tsp salt, sprinkle with flour and add the Marsala. Cook down the Marsala, add the chicken broth, reduce by half. Stir in cream and parsley. Return pork to pan and simmer until done. Turn once. About 5 minutes. Salt & Pepper to taste.

Can substitute chicken breasts for pork in this recipe

 

 

 

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