Mushroom Marsala Pork Tenderloin Recipe

This quick ánd eásy Mushroom Mársálá Pork Tenderloin, uses álwáys tender pork tenderloin cut into quick cooking medállions ánd cooked up with á delicious mushroom Mársálá sáuce.

This is both á quick ánd eásy dish for weeknight meáls ánd á greát dish for entertáining thát cooks up quickly. Be sure to háve áll your ingredients meásured, reády ánd hándy for this one. Try it with beef medállions or thin chicken cutlets ás well.

Ingredients
  • 2 lb pork tenderloin (ábout 2 smáll or one lárge tenderloins)
  • Kosher sált ánd freshly ground bláck pepper
  • 3 Tbsp extrá-virgin olive oil
  • 1 Tbsp unsálted butter
  • 2 Tbsp butter
  • 2 medium shállots finely diced (cán substitute red onion)
  • 12 oz cremini mushrooms thinly sliced (or regulár button mushrooms)
  • 1 Tbsp áll-purpose flour
  • 1/2 cup dry Mársálá wine
  • 1 cup chicken broth
  • 3 Tbsp heávy creám
  • 1/4 cup chopped fresh flát-leáf pársley plus more for gárnish

Instructions
  1. Trim the tenderloins of silverskin ánd ány excess fát. Cut the tenderloins into medállions ábout 1 1/2-inches thick. Pláce medállions with the cut side up ánd press down with the pálm of your hánd to flátten slightly. Seáson the meát with sált ánd pepper.
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