How amazing do these Pork Marsala Medallions look? Not only do they look delicious, they taste even better! Believe it or not this quick and tasty meal is perfect for a busy weeknight, but equally good to serve up at your next dinner gathering. With a quick slice, saute and simmer you can have this dish on the table in minutes. You know you need these in your life!
It’s hard to believe so much flavor can come from a 20 minute meal that isn’t high in fat and has few ingredients. By using this tender cut of pork and the aromatics from the marsala and rosemary, you really get the most flavorful homemade meal in minutes.
Slice – Saute – Simmer…
To make this dish all you need is a pork tenderloin, flour, butter, chicken/beef stock, rosemary and marsala wine.
To start you’ll need to slice the tenderloin crosswise into 1/2″ thick medallions. Then lightly dredge the medallions in some seasoned flour and then place the medallions in the palms of your hands and gently press to flatten them. While you are flattening the medallions, heat up a little unsalted butter in a skillet (large enough to sear the medallions) and then place the meat into the pan. Cook them until golden brown on both sides and set aside in a covered dish when cooked through.
While the pan is still hot you’ll want to deglaze it with about 1/2 cup of marsala wine and a 1/2 cup of chicken or beef stock – throwing in some sprigs of rosemary (or other favorite herb) for flavor.
Now you have a great dinner in 20 minutes that looks and smells amazing and tastes even better!
Buon appetito and enjoy!
Pork Marsala Medallions
- 1 Pork Tenderloin
- 1/4 cup flour
- 2 Tbslp. unsalted butter
- 1/2 cup Marsala wine
- 1/2 cup Stock beef/chicken
- 2-3 sprigs of fresh rosemary roughly chopped
- Salt & Pepper to taste
- Slice the tenderloin crosswise into 1/2" thick medallions. Then lightly dredge the medallions in some seasoned flour. Place medallions in the palms of your hands and gently press together to flatten them.
- Heat up the unsalted butter in a skillet (large enough to sear the medallions) and then place into the pan. Saute until golden brown on both sides;set aside in a covered dish when cooked through.
- While pan is still hot deglaze it with marsala wine and stock. Add sprigs of rosemary to the sauce.
- Bring the sauce to a simmer and return the medallions to the pan;continue to simmer for a few minutes more; scoop sauce over medallions using a spoon while they simmer.