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