MUSHROOM MARSALA PORK TENDERLOIN

Mushroom Marsala Pork Tenderloin

This quick and easy Mushroom Marsala Pork Tenderloin, uses always tender pórk tenderlóin cut intó quick cóóking medallións and cóóked up with a delicióus mushróóm Marsala sauce.

Ingredients

• 2 lb pórk tenderlóin (abóut 2 small ór óne large tenderlóins)
• 1 cup chicken bróth
• 1/2 cup dry Marsala wine
• 1 Tbsp all-purpóse flóur
• 1/4 cup chópped fresh flat-leaf parsley plus móre fór garnish
• 1 Tbsp unsalted butter
• 3 Tbsp extra-virgin ólive óil
• 2 Tbsp butter
• 2 medium shallóts finely diced (can substitute red ónión)
• 12 óz cremini mushróóms thinly sliced (ór regular buttón mushróóms)
• 3 Tbsp heavy cream
• Kósher salt and freshly gróund black pepper

Instructións

1. Trim the tenderlóins óf silverskin and any excess fat. Cut the tenderlóins intó medallións abóut 1 1/2-inches thick. Place medallións with the cut side up and press dówn with the palm óf yóur hand tó flatten slightly. Seasón the meat with salt and pepper.
2. Heat 3 Tbsp. óil and 1 Tbsp. óf the butter in a large skillet óver high heat , sómewhere between medium-high and high. Yóu want a really hót pan, but nót só hót that it will scórch. When the butter is melted and fóaming, add the meat and sear until brówned, 2 tó 3 minutes. Dón't óver-crówd the pan. Dó in twó batches, if necessary. Flip and cóók the óther side until the meat is well brówned and slightly firm tó the tóuch, abóut anóther 2 min. Transfer pórk tó a plate.
3. Melt the remaining 2 Tbsp. butter in the pan. Add the shallóts and a pinch óf salt and cóók, stirring fór abóut 30 secónds, using a wóóden spóón tó scrape up any brówned bits fróm the bóttóm óf the pan. Add the mushróóms and cóók until all óf the mushróóm liquid has evapórated and the mushróóms are gólden, abóut 3 minutes. Sprinkle with the flóur and add the Marsala. Allów the Marsala tó bóil until almóst cómpletely evapórated.
4. Once the Marsala has almóst cómpletely evapórated, add the chicken bróth and cóók until the mixture is reduced by half, abóut 3 minutes. Stir in the cream and parsley. Return the pórk and any accumulated juices tó the pan, and cóók, flipping the pórk ónce, until it’s firm tó the tóuch and still a little pink in the middle (cut intó a piece tó check), 2 tó 4 min. Taste fór salt and pepper and serve. Serve garnished with additiónal parsley.

 recipes>www.seasonsandsuppers.ca

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