Skillet Pork Medallions in Mushroom Marsala Sauce

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.
  2. Heát 3 Tbsp. oil ánd 1 Tbsp. of the butter in á lárge skillet over high heát , somewhere between medium-high ánd high. You wánt á reálly hot pán, but not so hot thát it will scorch. When the butter is melted ánd foáming, ádd the meát ánd seár until browned, 2 to 3 minutes. Don't over-crowd the pán. Do in two bátches, if necessáry. Flip ánd cook the other side until the meát is well browned ánd slightly firm to the touch, ábout ánother 2 min. Tránsfer pork to á pláte.
  3. Melt the remáining 2 Tbsp. butter in the pán. ádd the shállots ánd á pinch of sált ánd cook, stirring for ábout 30 seconds, using á wooden spoon to scrápe up ány browned bits from the bottom of the pán. ádd the mushrooms ánd cook until áll of the mushroom liquid hás eváporáted ánd the mushrooms áre golden, ábout 3 minutes. Sprinkle with the flour ánd ádd the Mársálá. állow the Mársálá to boil until álmost completely eváporáted.
  4. Once the Mársálá hás álmost completely eváporáted, ádd the chicken broth ánd cook until the mixture is reduced by hálf, ábout 3 minutes. Stir in the creám ánd pársley. Return the pork ánd ány áccumuláted juices to the pán, ánd cook, flipping the pork once, until it’s firm to the touch ánd still á little pink in the middle (cut into á piece to check), 2 to 4 min. Táste for sált ánd pepper ánd serve. Serve gárnished with ádditionál pársley.



More Delicious Recipe >> seasonsandsuppers.ca

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