Pork Medallion Valdostana With Marsala Essence Recipes

PORK MEDALLION VALDOSTANA WITH MARSALA ESSENCE

Pork Medallion Valdostana with Marsala Essence image

Make and share this Pork Medallion Valdostana with Marsala Essence recipe from Food.com.

Provided by LeAnne Conaway

Categories Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 ounces pork medallions, 1 inch cut pocket
1 ounce Fontina cheese
1/2 cup flour
2 eggs, beaten
1 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
olive oil

Steps:

Stuff pork with cheese slice and refrigerate for at least one hour.
Dust pork medalion with flour, dip in egg, repeat, and then dip in bread crumbs/parmesan mixture.
Sear in 1 oz olive oil, 3-4 minuts on both sides and finish in 350 degree oven for 15-20 minutes.

Nutrition Facts : Calories 297.1, Fat 9.2, SaturatedFat 4, Cholesterol 138.2, Sodium 729.5, Carbohydrate 33, Fiber 1.9, Sugar 2.1, Protein 19.2

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE

Pork Medallions in Mushroom Marsala Sauce image

Another great recipe from Fine Cooking, love that magazine and website! Fairly quick for a somewhat fancy dinner, although I make for weeknights. So far out of 3 reviews on their website, it has 5 out of 5 stars.

Provided by CC G

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs pork tenderloin (about 2 tenderloins)
kosher salt
fresh ground black pepper
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 medium shallots, finely diced
12 ounces cremini mushrooms, thinly sliced
1 tablespoon all-purpose flour
1/2 cup dry marsala
1 cup low sodium chicken broth
3 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley

Steps:

Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.

Nutrition Facts : Calories 541.4, Fat 31.4, SaturatedFat 12.3, Cholesterol 185.7, Sodium 150.9, Carbohydrate 8, Fiber 0.7, Sugar 1.8, Protein 50.9

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