Monday, July 29, 2013

It's Recipe Week! Day 1: Pork Medallions in Mushroom Marsala Sauce

I made this last week when we had a large group over for dinner. I needed something meaty and italian that would complement stuffed shells. So when I was talking through the menu with my mom, she suggested I do veal, pork, or chicken marsala. I have always loved marsala wine sauce but had never made my own until last week!

This recipe comes from Fine Cooking, and I followed it pretty much to a tee. It is delicious! It's the first of this week's recipes that will be a part of our regular dinner rotation. Hope you guys like it too!

2lb. pork tenderloin (about 2 tenderloins), trimmed of excess fat
ground salt and ground black pepper
3T extra-virgin olive oil
3T salted butter*
2 medium shallots, finely diced
12 oz. baby bella mushrooms*
1T all-purpose flour
1/2 cup dry Marsala
1 cup chicken stock*
3T heavy cream
1/4 cup chopped flat-leaf parsley
*original recipe calls for unsalted butter, thinly sliced cremini mushrooms, and chicken broth

Cut the tenderloins into 2-inch thick medallions. Flatten slightly with the palm of your hand. Season lightly with salt and pepper.

Heat the EVOO and 1T of butter in a large sauté pan over high heat. When the butter is melted and foaming, add meat and sear until nicely browned, 2-3 min. Flip and cook the other side until the meat is well browned and slightly firm to touch but still pink in the middle, about another 2 min. Set aside in a bowl.

Melt the remaining 2T butter in the pan. Add shallots and sauté for about 2 minutes. Add mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3-5 minutes. Sprinkle with flour, and add Marsala. Once the Marsala has almost completely evaporated, add the chicken stock and reduce by half, about 5 minutes. 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). Taste for salt and pepper, sprinkle with fresh parmesan, and serve.

Tomorrow I'll share the recipes for what I paired with this dish: four cheese stuffed shells and garlic green beans with grape tomatoes.

And if you missed my last post, check it out here. The designer who created my new blog look is giving away a FREE design to one of you!

See you tomorrow for Day 2 of Recipe Week!

1 comment:

  1. YUM!! This looks like something I could pull off with the boys....maybe, we'll have to discuss mushrooms with one. Can't wait to see the SHELLS with CHEESE!