This is a neat trick I saw right here at snapguide by my fellow snapguider Lou Valencia👍👌it has 4ever changed my life. Go follow him he got some nice guides😄
Salt your pork medallions.
Pepper them as well.
In a large sauté pan over high heat add the olive oil.
And the butter
As soon as the butter has melted and it is foaming start adding 2-3 medallions at a time and sear it until nice and brown. Do this to each side.
I flipped them over. See how nice and seared they are? 👌Do this to all the pork.
When the pork has been browned, remove them and transfer to a plate.
Melt the remaining butter in the same pan you cooked the pork.
Add the onion and sauté until softened. You can also use shallots instead of onions.
When the onions are cooked remove them and put them in a small bowl.
In the same pan add the chopped mushrooms and cook this until browned and all the liquid from the shrooms have evaporated. Season the shrooms with 1/4 teas of salt or more if you like.
The browning has begun👌
The shrooms are done now I will add the onions back to the pan.
You see it's almost evaporated😁
Add the chicken broth.
The broth has now reduced to half. We will now stir in the cream
Add the parsley. I added dried. Add fresh parsley if you want. Add about 2-3 tablespoons
Return the pork back into the sauce.
And don't forget all the excess pork juices.
Enjoy with a side of roasted potatoes or mashed . Now excuse me while I eat and do my happy dance💃
- 8.0 Boneless pork tenderloins
- 12.0oz White mushrooms, chopped or sliced
- 1/2 Onion, chopped
- 1/2c Dry Marsala wine
- 1.0c Chicken broth
- 3.0Tbsp Heavy cream
- 3.0Tbsp Evoo
- 3.0Tbsp Butter
- 1.0Tbsp Flour
- Salt and pepper to taste
- 2-3 Tbs. Parsley, dried or fresh chopped