Pork Tenderloin Medallions In Mushroom Marsala Sauce Recipe

Cooking Directions

• STEP 1.Start by seasoning the pork tenderloin medallions with salt and pepper.
• STEP 2.Heat a large skillet over medium-high heat and add olive oil.
• STEP 3.Sear the pork medallions for about 2-3 minutes on each side until they develop a golden crust.
• STEP 4.Remove the pork from the skillet and set aside.
• STEP 5.In the same skillet, add butter and sauté the mushrooms until they are golden brown.
• STEP 6.Add minced garlic and cook for an additional minute.
• STEP 7.Pour in the Marsala wine and let it simmer for a few minutes to reduce slightly.
• STEP 8.Return the pork medallions to the skillet and cook for another 2-3 minutes, or until the pork is cooked through.
• STEP 9.Serve the pork tenderloin medallions with the mushroom Marsala sauce on top.
• STEP 10.Garnish with fresh parsley, if desired.
• STEP 11.Enjoy!

Cooking Tips

• Make sure to pat dry the pork tenderloin medallions before seasoning to ensure a good sear.
• Allow the pork to rest for a few minutes after cooking to retain its juices.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the Marsala sauce and cook until thickened.

Storage and Serving

• Leftover pork tenderloin medallions can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the pork in a skillet over low heat, adding a splash of water or broth to prevent drying out.
• Serve the reheated pork with the mushroom Marsala sauce.
• This dish pairs well with roasted vegetables or mashed potatoes.