A delightful dish featuring tender pork medallions in a creamy mushroom sauce, perfect for a cozy dinner.
Trim the pork tenderloin of any excess fat and silverskin. Slice into medallions and gently press each piece to flatten slightly.
Flattening the medallions ensures even cooking and a tender texture.
Season the medallions with salt and pepper on both sides.
Seasoning enhances the natural flavor of the pork.
Heat olive oil and butter in a large sauté pan over medium-high heat. Sear the medallions on both sides until golden brown, about 3 minutes per side. Remove and set aside.
Do not overcrowd the pan to ensure proper searing.
In the same pan, sauté the shallots until translucent, then add the mushrooms and cook until browned.
Stir occasionally to prevent sticking and ensure even cooking.
Sprinkle the flour over the mushrooms and stir well. Add the Marsala wine and let it reduce slightly.
Cook the flour thoroughly to avoid a raw taste in the sauce.
Pour in the chicken broth and let it reduce by half. Stir in the cream and parsley.
Simmer gently to thicken the sauce without curdling the cream.
Return the pork medallions to the pan and cook for a few more minutes until heated through.
Ensure the pork is cooked to your desired doneness.
Serve the pork medallions with the creamy mushroom sauce, garnished with extra parsley if desired.
Pair with your favorite side dish for a complete meal.
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