|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|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.|
- 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.
In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Sauté the mushrooms until golden.
Add the green onions and continue cooking, stirring, for 1 minute. Remove vegetables to a plate and set aside.
Combine the flour with the salt and pepper. Dredge the pork medallions in the flour mixture.
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.
Add the wine and broth to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes.
Cover and reduce heat to low; cook for about 10 minutes longer.
Serve with rice, potatoes, or pasta.
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