Mar 12 2012
On previous posts, I have stated that there are a million ways to prepare a pork tenderloin. The little suckers are so versatile. Bake, roast, stew, slice and pan fry. So far on Edna’s blog, I have stuffed them with crawfish, stuffed them with mozzarella and sun-dried tomatoes, and wrapped it in bacon. This time, I sliced it, pan-fried it, and then let it swim in Marsala. To top it off, I served it over fettuccine!!!
There are people who actually think pork tenderloin has no taste. Well, they haven’t had it prepared this way. I feel sorry for them. Everyone should have the privilege, yes privilege, of eating this. It is comfort food it a most elegant way. It is sure to earn a few bonus points for you. Let’s get started…..
- 12 ounces fettuccine
- 1 pork tenderloin
- 2 tablespoons extra virgin olive oil
- 1/2 cup plus 2 tablespoons flour, as needed for coating
- salt and pepper to taste
- 4 tablespoons butter
- 1 pound mushrooms, sliced
- 1/2 cup Marsala
- 1 cup chicken stock
Prepare pasta according to package directions.
Slice tenderloin into 1/4″ thick slices. Place tenderloin slices between two pieces of plastic wrap and pound them with a mallet until they are about 1/8″ thick.
In a large skillet over medium-high heat, heat the olive oil.
Place 1/2 cup flour on a plate. Salt and pepper tenderloin slices. Dredge slices in flour.
Sear the pork until it is golden brown and cooked through, about 4 minutes per side. Place medallions on a plate and cover with foil to keep warm.
Add the butter to the skillet. After it melts, add the mushrooms. Cook until they are golden brown.
Sprinkle the mushrooms with 2 TBS flour and cook for about a minute. Add the Marsala to the pan and cook until reduced by about half.
Add the chicken stock to the pan and bring the sauce up to a bubble. Lower temp to a simmer and let it thickened.
Add medallions to the sauce and heat thoroughly.
Serve over fettuccine.
All that’s left to do is make a salad to accompany the pork and pasta. Simple, quick and wonderful. Exactly what I was looking for!
Recipe adapted from Rachael Ray