Pork Tenderloin Medallions with Marsala Sauce and Pasta

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • Salt
  • 1 lb. pappardelle or fettuccine
  • 2 pork tenderloins, 1 1/2 lbs. total, trimmed of connective tissue and silver skin
  • Black pepper
  • 1/2 cup plus 2 tbsp all-purpose flour
  • 5 tbsp olive oil
  • 4 tbsp butter
  • 1 lb. cremini mushrooms, thinly sliced
  • 3 to 4 garlic cloves, finely chopped
  • 1 cup Marsala
  • 1 cup chicken stock
  • 1/2 cup fresh parsley leaves, finely chopped

Directions

  1. 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.

  2. 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.

  3. Heat a tbsp or two of the olive oil 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.

  4. 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 tbsp 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.

  5. Remove the pork and arrange on a platter or dinner plates.

  6. Toss the cooked pasta with the remaining sauce and serve alongside.

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