For my last post I used mushrooms, I had a few left over so I decided to put them to use. If you might recall I said I really don’t like eating mushrooms, but I do really like sauces made with mushrooms…so I went ahead to make a pretty popular mushroom sauce. And while typically this sauce is famous to be served on chicken, I took a different twist and used pork.
If you are wondering what this popular sauce is, it’s marsala sauce – and this is a recipe for pork marsala!
To start with I took a pork tenderloin and cut into 1 ½ inch wide slices.
I heated some oil in my skillet over medium high heat and added sliced mushrooms, salt and pepper. I let them cook for 5 minutes.
I removed the mushooms and kept them warm while I continued with the recipe.
I added more oil to my skillet and added my pork pieces. I let them sear for 4 minutes.
And then flipped and let the other side sear for 4 minutes before removing and keeping warm under aluminum foil.
I added more oil to my skillet and then added shallots, garlic and flour. I gave that a stir and added…
Chicken broth and marsala wine. I reduced the heat to medium low and let the sauce simmer and thicken for 3 minutes.
I reduced heat to low and whisked in chilled pieces of butter, one piece at time.
Once all the butter had been whisked in I stirred in lemon juice, parsley, the mushrooms and the juices which had accumulated from the pork. I removed the skillet from heat.
To serve I placed a few pieces of pork on a plate and topped with the mushroom sauce.
How did it taste? Delish!! Such a nice fall meal. The sauce was creamy and filling and paired nicely with the pork. And it came together pretty quickly so it’s a great option for weeknight dinner. And I tend to find that pork tenderloin can be less expensive that boneless skinless chicken breasts so it’s a nice budget friendly dinner option.
- 2 TB olive oil, divided
- 6 oz cremini mushrooms, thinly sliced
- Salt and pepper
- 1 pork tenderloin, cut into 1 1/2 inch wide slices, thin ends discarded
- 1 small shallot, minced
- 1 garlic clove, minced
- ½ TB flour
- ½ cup chicken broth
- 6 TB dry marsala wine
- 2 TB butter, chilled and cut into pieces
- ½ TB lemon juice
- ½ TB parsley, chopped
- Heat ½ TB oil in a skillet over medium high heat. Add mushrooms and season with salt and pepper. Cook for 5 minutes stirring occasionally until nicely browned. Remove mushrooms from skillet and keep warm.
- Add 1 TB of oil to the skillet (still over medium high heat). Season tenderloin with salt. Place in the skillet and cook for 4 minutes, flip and cook an additional 4 minutes. Remove from skillet and keep warm and tented with aluminum foil.
- Add the remaining ½ TB of oil to the skillet. Add shallot, garlic and flour. Mix and add chicken broth and marsala. Reduce heat to medium low and cook, stirring occasionally for 3 minutes.
- Reduce heat to low and whisk in butter one piece at a time. Then stir in lemon juice, parsley, mushrooms and any juices that have accumulated for the pork. Remove from heat.
- To serve place pork tenderloin pieces on a place and top with mushrooms and sauce.
- Serves 2. Recipe can be easily double, tripled, etc.