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Pork Medallions in Mushroom Marsala Sauce

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Author: Mike


  • 1 pork tenderloin silverskin removed, trimmed
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter divided
  • 2 medium shallots minced
  • 1 pound Cremini mushrooms sliced thin
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry Marsala
  • 1 cup chicken broth
  • 3 tablespoons heavy cream
  • 1/4 cup fresh parsley chopped


  • Preheat oven to 350 F.
  • Cut the tenderloins into 2" rounds. Flatten slightly and season with salt and pepper.
  • Heat the oil and one tablespoon of the butter in a large oven-proof skillet (I prefer to use cast iron for this). Get the oil as hot as possible without smoking.
  • Add the pork and sear on both sides, 2-3 minutes per side. Remove to a plate.
  • Reduce heat to medium and add the remaining butter to the skillet. Melt.
  • Add the shallot and a pinch of salt and saute for 30 seconds. Use a flat spatula (a wooden spoon works great) to scrape up any yummy bits stuck to the bottom of the pan.
  • Add the mushrooms and saute until golden brown and the moisture is released and evaporated, 5-7 minutes.
  • Sprinkle with salt and the flour.
  • Slowly stir in the Marsala until it is nearly evaporated.
  • Stir in the chicken broth. Reduce heat to a simmer and let simmer until reduced by half.
  • Stir in the cream and parsley. Add the pork and any accumulated juices back to the pan.
  • Place in the oven and cook until the internal temperature reaches 155-165 F.
  • Season with salt and pepper.
  • Serve pork with plenty of the gravy and mushrooms.