|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Italian-American dish of chicken Marsala doesn't have to be limited to just chicken—this sweet wine-based sauce with mushrooms is also delicious with pork. In this recipe, Marsala wine gives this simple pork tenderloin fabulous flavor while the mushrooms bring interesting texture; a bit of green onion adds a pop of fresh color.
To begin, the mushrooms and green onion are sauteed in butter and set aside. The pork tenderloin is sliced, gently pounded thin, dredged in seasoned flour, and cooked in butter until browned. The mushrooms are returned to the pan, along with the wine and some chicken broth, and the dish is left to simmer until the pork is cooked through and the sauce has thickened a bit.
- 1 (1 1/2-pound) pork tenderloin (or 2 small ones)
- 2 tablespoons butter (divided)
- 2 tablespoons extra virgin olive oil (divided)
- 8 ounces mushrooms (sliced)
- 4 green onions (thinly sliced)
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
Gather the ingredients.
Slice the pork crosswise, about 3/4 to 1 inch in thickness.
With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick. Set aside.
In a large skillet, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Add the mushrooms and sauté until golden.
Add the green onions and continue cooking, stirring, for 1 minute. Transfer the vegetables to a plate and set aside.
In a shallow bowl or plate, combine the flour with the salt and pepper. Dredge the pork medallions in the flour mixture.
Add the remaining tablespoons of butter and oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned.
Add the wine and broth to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes.
Cover and reduce the heat to low; cook for about 10 minutes longer. Taste for seasoning and add more salt and pepper if needed.
Serve with rice, potatoes, or pasta and enjoy.
If you'd like the sauce to have a bit of creaminess, add a couple of tablespoons of heavy cream during the last two to three minutes of cooking. Stir to combine and monitor the heat to make sure the cream doesn't boil.