Pork Medallions In Mushroom Marsala Sauce Recipes

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PORK MARSALA WITH MUSHROOMS



Pork Marsala with Mushrooms image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

6 boneless pork chops (about 2 pounds)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons salted butter
1 pound white button mushrooms, quartered
1 cup Marsala wine
1 cup beef broth, plus more as needed
2 teaspoons cornstarch
1/2 cup heavy cream
Buttered Egg Noodles, for serving, recipe follows
Chopped fresh parsley, for topping
12 ounces egg noodles
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons chopped fresh parsley

Steps:

  • Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
  • Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
  • Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
  • Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
  • Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
  • Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
  • Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
  • Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE RECIPE - (4.5/5)



Pork Medallions in Mushroom Marsala Sauce Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 11

2 lb. pork tenderloin (about 2 tenderloins)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
3 Tbs. unsalted butter
2 medium shallots, finely diced
12 oz. cremini mushrooms, thinly sliced
1 Tbs. all-purpose flour
1/2 cup dry Marsala
1 cup homemade or low-salt chicken broth
3 Tbs. 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 tsp. salt and 1/4 tsp. 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 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. 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 min. Season with 1/2 tsp. 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 min. 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 min. Taste for salt and pepper and serve. Serving Suggestions Serve with Buttermilk Mashed Potatoes with Chives or simple buttered baby potatoes when they're in season. nutrition information (per serving): Size : based on six servings; Calories (kcal): 380; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 8; Protein (g): protein g 34; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 400; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;

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

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

PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE



Pork Tenderloin with Marsala Mushroom Sauce image

I served this entree one year for Christmas Eve dinner, and it's now a family favorite. My husband is always happy when we have leftovers because he uses them for sandwiches.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 20

1 package (1/2 ounce) dried chanterelle mushrooms
1/2 cup hot water
1 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage leaves
1/2 teaspoon dried savory
1/2 teaspoon garlic powder
3/4 teaspoon salt, divided
1/4 teaspoon pepper
2 pork tenderloins (3/4 pound each)
3 tablespoons canola oil, divided
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh button mushrooms
4 ounces pearl onions, trimmed and peeled
1 cup marsala wine
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
Minced fresh parsley, optional

Steps:

  • In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.

Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 414mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

PORK MARSALA



Pork Marsala image

Herbed and garlic pork with a sweet Marsala wine--easy to make!

Provided by Junnieann

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 30m

Yield 4

Number Of Ingredients 11

⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon garlic salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
¼ cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

Steps:

  • Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
  • Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  • Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g

PORK MEDALLIONS



Pork medallions image

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

Steps:

  • Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
  • Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
  • Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

PORK TENDERLOIN WITH MARSALA SAUCE



Pork Tenderloin with Marsala Sauce image

This is a restaurant favorite that you can make at home! My family likes it served with buttery egg noodles and string beans.

Provided by Joanne

Categories     Pork Tenderloin

Time 1h15m

Yield 5

Number Of Ingredients 13

¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 (3/4 pound) pork tenderloins
2 tablespoons olive oil, or more to taste
1 tablespoon butter
1 (10 ounce) package fresh white mushrooms, sliced
1 small yellow onion, coarsely chopped
½ teaspoon minced garlic
½ cup Marsala wine, or more to taste
12 ounces brown gravy
1 cup beef broth
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
  • Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
  • Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
  • Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
  • Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
  • Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove tenderloins. Stir the sauce and add more wine if desired.
  • Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 15.4 g, Cholesterol 66.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 3.6 g, Sodium 852.2 mg, Sugar 3.5 g

PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE AND PASTA



Pork Tenderloin Medallions With Marsala Sauce and Pasta image

Make and share this Pork Tenderloin Medallions With Marsala Sauce and Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

salt
1 lb pappardelle pasta or 1 lb fettuccine
2 pork tenderloin, trimmed (1 1/2-1 3/4 lb, total wt.)
black pepper
1/2 cup all-purpose flour
2 tablespoons all-purpose flour
5 tablespoons extra-virgin olive oil
4 tablespoons butter
1 lb cremini mushroom, thinly sliced
3 -4 garlic cloves, finely chopped
1 cup marsala
1 cup chicken stock
1/2 cup fresh flat-leaf parsley, finely chopped

Steps:

  • Bring a large pot of water to a boil for the pasta.
  • When the water boils, add salt and cook the pasta to al dente; drain pasta.
  • Meanwhile, slice each pork tenderloin into 2-inch pieces.
  • Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
  • Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
  • Heat a tablespoon or two of oil at a time in a large skillet over med-high heat and brown the medallions in batches for 2-3 minutes on each side.
  • Keep the cooked meat on a platter.
  • When the pork is finished cooking, add the butter to the skillet.
  • Then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes.
  • Season the mushrooms with salt and pepper.
  • Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
  • Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
  • Add the chicken stock to the pan and bring the sauce up to a bubble.
  • Slide the meat back in and stir in the parsley.
  • Remove the pork and arrange on a platter or dinner plates.
  • Toss the cooked pasta with the remaining sauce and serve alongside.

Nutrition Facts : Calories 897.2, Fat 26.8, SaturatedFat 8.8, Cholesterol 131, Sodium 234.8, Carbohydrate 77.5, Fiber 3.4, Sugar 5.6, Protein 49.4

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #very-low-carbs     #main-dish     #pork     #easy     #dietary     #low-sodium     #low-carb     #low-in-something     #meat     #3-steps-or-less

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