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Pork Tenderloin Marsalla

Pork Marsala Medallions

Pork tenderloin sliced into medallions and simmered in a marsala wine sauce.
Total Time 20 minutes

Ingredients
  

  • 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

Instructions
 

  • 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.
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