Mar 12 2012

Pork Medallions with Marsala

Published by JodySheaffer at 12:31 PM under Pork

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!!!

Pork Tenderloin Medallions with Marsala Sauce and Pasta

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…..

Ingredients:

  • 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

Directions:

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.

So perfect....in every way.

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!

Enjoy!!!

Recipe adapted from Rachael Ray

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