How to make pork marsala
Here is the other white meat. This dish is juicy,simple and is ready in minutes.
63
STEPS
INGREDIENTS
The cast
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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.
Almost there👍
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