Low in fat, high in protein and a rich source of vitamins, this simple recipe transforms extra lean pork tenderloin into a luxurious dish, served with a full flavoured wild mushroom marsala sauce. Sliced into 1-inch thick medallions and seared in a non stick pan with a tablespoon of butter until golden brown, the pork is set aside briefly while the mushroom sauce is prepared in a matter of minutes. A handful of wild mushrooms are sautéed in a tablespoon of butter and half tablespoon of olive oil until they are soft and golden, then flavoured with some marsala wine and a little light cream to finish the sauce. The browned pork medallions are then returned to the mushroom marsala sauce and simmered until they are cooked through. Served in a large serving bowl with a flurry of chopped parsley, this dish is an easy, elegant and delicious meal, perfect for a mid-week dinner but also impressive enough for serving family and friends.
Pork tenderloin sliced and lightly pounded then sautéed on both sides
Wild mushrooms sautéed in a little butter until soft and golden
Marsala wine, cream and chopped parsley are added to the combined mushrooms and pork medallions and warmed though
Pork Medallions with Wild Mushroom Marsala Sauce
1 pork tenderloin, cut into 1-inch thick medallions and lightly pounded
1/4 tsp coarse salt
1/4 tsp freshly ground black pepper
1/2 tbsp olive oil
2 tbsp unsalted butter
12 oz mixed oyster, cremini and shiitake mushrooms, thinly sliced
2 tbsp dry Marsala wine
2 tbsp heavy cream, optional
1/4 cup chopped fresh Italian parsley
Season the pork medallions on both sides with salt and pepper. Heat the oil and 1 tablespoon of butter in a large non-stick sauté pan over high heat. When the butter is melted and foaming, add half of the medallions and sear until they're nicely browned, about 2 to 3 minutes per side. The pork should be golden brown and slightly firm to the touch. Transfer to a plate and set aside.
Melt the remaining tablespoon of butter to the pan. Add the mushrooms, reduce the heat to medium-high and sauté until all of the liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with 1/4 teaspoon of salt and add the marsala. Once the wine has almost completely evaporated, stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the medallions once, until they're firm to the touch and still a little pink in the middle, about 3 to 4 minutes.
To serve, place the medallions on a serving platter and spoon over the mushroom marsala sauce with a final garnish of chopped parsley for show. Nice served with some steamed broccoli or french green beans.