Seared Pork Medallions in Marsala Mushroom Sauce is a delicious and elegant dish that combines tender pork medallions with a rich and flavorful sauce. The pork medallions are seasoned with salt and black pepper, then coated in flour to create a crispy exterior when seared. The medallions are cooked in a skillet until they develop a beautiful brown crust and are cooked through.
The Marsala mushroom sauce adds a depth of flavor to the dish. It is made by sautéing shallots and mushrooms in the same skillet used for the pork, allowing them to become tender and develop their natural flavors. Marsala wine is then added, which brings a sweet and slightly nutty taste to the sauce. As the wine reduces, it intensifies in flavor, creating a rich and savory base for the sauce. The mushroom soaking liquid adds an additional layer of depth, while the cream adds a touch of richness and smoothness to the sauce.
Once the sauce is prepared, it is spooned over the seared pork medallions, providing a luscious and velvety coating. The dish is finished with a sprinkle of fresh parsley, adding a pop of color and a hint of freshness to the presentation.
Seared Pork Medallions in Marsala Mushroom Sauce is a delightful combination of flavors and textures. The tender pork, crispy coating, and savory mushroom sauce create a harmonious and satisfying dish that is sure to impress your family and guests. It is perfect for a special occasion or a dinner party, as it brings elegance and sophistication to the table.
SERVES: 4
INGREDIENTS:
- 1 1/2 lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut on the diagonal into 1 1/2-inch rounds (about 8)
- Kosher salt and freshly ground black pepper
- 1/2 cup unbleached all-purpose flour
- 2 Tbs. olive oil
- 1 Tbs. unsalted butter
- 1 large shallot, finely diced (about 1/4 cup)
- 1 oz. (1 1/2 cups) dried mushrooms, rehydrated and chopped, plus 3/4 cup soaking liquid
- 1/3 cup dry Marsala wine
- 1/4 cup heavy cream
- 2 Tbs. chopped fresh flat-leaf parsley
INSTRUCTIONS:
- Sprinkle the pork with 1 tsp. salt and 1/2 tsp. black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking off any excess.
- Heat 1 Tbs. oil and the butter in a large (12-inch) heavy-duty skillet over medium heat until the butter melts. Add the pork and cook, without touching or turning the rounds, until it starts to brown nicely and easily releases from the pan, about 4 minutes. Flip and cook the other sides in the same manner until the pork is cooked through and then transfer to a large serving platter. Cover loosely with foil.
- To make the sauce, add the remaining 1 Tbs. oil and shallot to the pan, sprinkle with 1/4 tsp. salt, and cook, stirring, until the shallot softens and becomes translucent, about 2 minutes. Add the mushrooms and cook, stirring, for 1 minute.
- Add the Marsala, raise the heat to high, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the liquid has almost completely reduced, about 2 minutes. Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 minutes. Whisk in the cream and bring to a boil. Take the sauce off the heat and spoon it over the pork. Serve sprinkled with parsley.
NOTE:
- The traditional flavors of chicken Marsala are taken in a completely different direction in this recipe by subbing
rounds of pork tenderloin for the chicken cutlets. You can serve the dish over egg noodles or with an herb risotto.
HOW TO REHYDRATE MUSHROOMS:
- Bring 2 cups water to a boil in a 2-quart saucepan, add the mushrooms, and boil for 3 minutes; remove the pot from the heat, cover and let sit for 20 minutes, or until the mushrooms become tender. Using a slotted spoon, transfer the mushrooms to a plate. Strain the soaking liquid through a coffee filter or a paper towel and reserve; yields about 1 cup of mushroom liquid.
