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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

PORK MEDALLIONS WITH MARSALA SAUCE Recipe

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This recipe for PORK MEDALLIONS WITH MARSALA SAUCE is from Don and Dar Josephs' Favorite Recipes (and a few more), 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:  
Servings: 3-4

2-3 Tbsp. EVOO
1 lb. Pork Loin Roast cut into 4 1-1/4 inch Medallions
1 cup Cremini Mushrooms, stemmed and thinly sliced
3 Tbsp. Butter, divided
1 Shallot, or med. Onion, minced
1/3 cup Marsala Wine
1/2 cup Chicken Stock
1 Tbsp. Thyme
Kosher Salt and Black Pepper
1 clove Garlic, minced
Directions:
Directions:
In large cast iron skillet over med-high heat, swirl in EVOO. Season medallions with salt and pepper on both sides. When hot, add medallions turning to sear each side, about 1-2 minutes per side. Add mushrooms and 1 Tbsp. butter. Cook about 2-minutes. Add shallot or onions, garlic and 1 Tbsp. butter. Cook until soft, about 2 minutes. Season with salt and pepper again to taste. Deglaze with wine scraping any brown bits loose. Stir in chicken stock and thyme. Cook sauce for 5-6 minutes until sauce has reduced slightly.

Remove medallions to serving plate or platter. Stir in remaining Tbsp. butter and stir until melted. Spoon sauce on top of medallions and serve immediately.

Note: Also works well with boneless, skinless chicken thighs or even breasts.

 

 

 

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