PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE AND PASTA
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
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
PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE
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
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 MEDALLIONS IN MUSHROOM MARSALA SAUCE
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
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 MEDALLIONS
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
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 MEDALLIONS WITH MARSALA SAUCE & PASTA
Yield serves 4
Number Of Ingredients 12
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 the pasta.
- While the water comes to a boil, slice each of the pork tenderloins 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 the EVOO at a time in a large skillet over medium-high heat and brown the medallions in batches for 2 to 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 to 8 minutes, adding the garlic to the pan after 3 to 4 minutes. Season the mushrooms with salt and pepper. Sprinkle the mushrooms with the 2 tablespoons flour and cook for 1 more 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.
PORK TENDERLOIN WITH DIJON MARSALA SAUCE
Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.
Provided by KOALAGIRL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
- Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
- Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
- Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Nutrition Facts : Calories 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g
PORK TENDERLOIN MEDALLIONS
"As a busy mom, I'm always on the look out for elegant dishes that are quick to make for a special occasion," relates Diane Peterson of Hudsonville, Michigan. "This delicious breaded pork can be made in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 15
Steps:
- Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.
Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 648mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
PORK TENDERLOIN WITH MARSALA SAUCE
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
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
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PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE AND PASTA
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