A delicious Pork Marsala dish featuring tender pork medallions, sautéed mushrooms, and shallots in a rich Marsala wine sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:Serves 4
Category:Main Course
Method:Skillet
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
1 pound pork tenderloin, sliced into 1/2-inch medallions
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup shallots, thinly sliced
8 ounces cremini mushrooms, sliced
3/4 cup Marsala wine
1/2 cup chicken broth
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Season the pork medallions with salt and pepper. Dredge each piece in flour, shaking off the excess.
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the pork medallions in a single layer. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the shallots and mushrooms. Sauté for about 5-7 minutes until the shallots are translucent and the mushrooms are browned.
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the wine to simmer for about 2-3 minutes.
Add the chicken broth and return the pork medallions to the skillet. Simmer for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve the pork topped with the mushroom and shallot sauce, garnished with fresh parsley.
Notes
For a creamier sauce, stir in 1/4 cup of heavy cream after adding the chicken broth.
Substitute the pork with chicken breast or veal for a different flavor profile.