Pork Marsala
Pork Marsala
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Slice the pork tenderloin into 5cm (2 inch) thick medallions.
  2. Flatten each medallion using your palm.
  3. Heat olive oil and 1 tbsp butter in a large frying pan over medium high heat.
  4. Once butter is melted add pork medallions and cook until browned, about 2-3 minutes each side. Remove from pan and set aside. Keep warm.
  5. Add remaining 2 tbsp butter to the pan and once melted add spring onions and cook for about 1 minute. Stir occasionally.
  6. Add garlic and cook a further 30 seconds. Be careful not to burn the garlic.
  7. Add mushrooms and stir to coat with butter. Cook for about 3 minutes only stirring occasionally. Continue cooking until mushrooms have browned and liquid has mostly evaporated.
  8. Sprinkle the flour over the mushrooms and stir to mix through. Cook a further 2 minutes.
  9. Add wine and stir to mix through. Continue cooking until wine has nearly evaporated.
  10. Add chicken stock, stir to mix through and cook for a further 4-5 minutes.
  11. Reduce heat to low, add cream and parley. Stir to mix through.
  12. Add pork medallions back into the pan and cook a further 3-4 minutes. Season with salt and pepper. Only turn the medallions once.
  13. Serve pork over pasta or mashed potatoes and spoon mushroom sauce over pork.