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The SpruceÂ
Nutritional Guidelines (per serving) | |
---|---|
361 | Calories |
19g | Fat |
21g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 361 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 6g | 31% |
Cholesterol 61mg | 20% |
Sodium 604mg | 26% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 3g | 11% |
Protein 20g | |
Calcium 69mg | 5% |
*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. |
Marsala wine gives this simple pork tenderloin dish a fabulous flavor. Serve with hot cooked rice, buttered pasta, or with baked or roasted potatoes for a great family meal.
Ingredients
- 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
Steps to Make It
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Gather the ingredients.
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Slice the pork crosswise, about 3/4- to 1-inch in thickness.
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With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.
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In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Sauté the mushrooms until golden.
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Add the green onions and continue cooking, stirring, for 1 minute. Remove vegetables to a plate and set aside.
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Combine the flour with the salt and pepper. Dredge the pork medallions in the flour mixture.Â
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Add 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned.
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Add the wine and broth to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes.
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Cover and reduce heat to low; cook for about 10 minutes longer.
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Serve with rice, potatoes, or pasta.
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