Pork medallions in mushroom Marsala sauce

Name: Pork medallions in mushroom Marsala sauce
Yield: 4 servings
Cuisine: British
Ingredients: 600 g pork fillet; 3 tbsp extra-virgin olive oil; 30 g unsalted butter; 1 onion, finely diced; 340 gr mushrooms, thinly sliced; 1 tbsp flour; 125 ml dry Marsala; 250 ml chicken stock; 3 tbsp double cream; 1 tbsp dried Italian herb; salt and pepper

Tom Jacobs @snakey_jakey

Cambridge

Pork medallions in mushroom Marsala sauce

Tom Jacobs @snakey_jakey

Saved

Ingredients

4 servings

600 gpork fillet
3 tbspextra-virgin olive oil
30 gunsalted butter
1onion, finely diced
340 grmushrooms, thinly sliced
1 tbspflour
125 mldry Marsala
250 mlchicken stock
3 tbspdouble cream
1 tbspdried Italian herb
salt and pepper

Saved

Steps

1

Cut the tenderloins into 5cm thick medallions and flatten slightly. Season the meat with salt and black pepper.
2

Heat the olive oil and 15g butter in a large frying pan over high heat. When the butter is melted and foaming, add the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned, about another 2 min. Transfer to a plate.
3

Melt the remaining 15g butter in the pan. Add the onions and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
4

Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min.
5

Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.
6

Once the Marsala has almost completely evaporated, add the chicken stock and reduce by half, about 3 min.
7

Stir in the cream and herbs, 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), 2 to 4 min.
8

Serve with mashed potatoes.