Pork Tenderloin Medallions With Marsala Wine Sauce
A simple pork tenderloin dish features tender medallions enhanced by rich Marsala wine and earthy mushrooms, ideal for serving with pasta or rice.
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Instructions
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Slice pork into 3/4 to 1-inch thick medallions, then pound to 1/2-inch thickness.
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In a large skillet, melt 1 tbsp butter and 1 tbsp olive oil. Sauté mushrooms until golden, then add green onions and cook for 1 minute; transfer vegetables to a plate.
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Combine flour, salt, and pepper in a shallow bowl; dredge pork medallions in the mixture.
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Add remaining butter and oil to the skillet. Cook pork medallions over medium heat for 3-4 minutes per side until browned.
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Return mushroom mixture to the skillet with the pork. Add wine and broth; simmer uncovered for 2 minutes.
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Cover, reduce heat to low, and cook for 10 minutes. Adjust seasoning with salt and pepper as needed.
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Serve warm with rice, potatoes, or pasta.