Pork Medallions with Marsala Sauce

I participated in the National Pork Board Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.

Pork Medallions with Marsala Sauce

The holidays are the perfect time to step back and take stock of those people in your life that do so much for you. The National Pork Board (NPB) wants to encourage us to take the time to say “thanks” by celebrating Porksgiving, a time for giving back (with pork) to those who give so much. The best way to show you care? A home cooked meal of course– and the most delicious meals are made with pork!

I made these Pork Medallions with Marsala Sauce for my Mom– who does so much for me and my family. My mom watches my kids, folds our laundry and cooks dinner for us once a week when I have to work an evening shift. Here’s a fun fact about my mom: she loves pork. When I was growing up, we’d probably have it once a week for dinner. So I wanted to make her a special meal for a change. I went to the store for some beautiful pork tenderloins and other fresh ingredients.

Ingredients: 2-1/2 pounds pork tenderloin, one cup of flour, 1 cup of butter, 4 shallots, one dozen large mushrooms, sliced. You’ll also need 1 3/4 cups dry Marsala wine, 2/3 cup chicken stock, salt, freshly ground pepper and 1/4 cup chopped parsley for garnish. First, preheat oven to 200 degrees.

Then cut the pork into 1/2  inch slices.

 Place the pork pieces between two sheets of wax paper. Flatten to 1⁄4″ thickness.

Dice the scallions. Chop the parsley and slice the mushrooms.

Dredge the pork pieces in flour, shaking off the excess. Melt 8 tablespoons of the butter in a skillet over medium-high heat. Add the pork medallions, a few at a time, and sauté until golden, about 2 to 3 minutes per side.

By the way, National Pork Board advises using the following temperatures when preparing pork: cook pork chops, roasts and tenderloin to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest. For ground pork, cook to an internal temperature of 160°F.

Ok back to the recipe! Transfer the pork to a platter and keep it warm in the oven.

Pour off all the fat remaining in the skillet. Add 2 tablespoons butter and sauté the shallots for 2 minutes.

Add the mushrooms and continue sautéing over high heat until lightly colored.

Stir in the Marsala and stock. Boil over high heat until reduced by a third. Lower heat and swirl in the remaining 6 tablespoons of butter. Add pork medallions to the saucepan.

Season to taste with salt and pepper. Serve over noodles. Spoon the sauce on top. Sprinkle parsley for garnish.

Serves 8
Preparation time 15 minutes Cooking time 15 to 20 minutes

More Inspiration

Feeling inspired to give back? Check out www.PorkBeInspired.com/Porksgiving!  The National Pork Board will share inspiration through stories about how Americans are are giving back and fans who are showing their thanks through the gift of pork.  Check out more recipes to share during Porksgiving at www.Facebook.com/porkbeinspired and follow the brand on Twitter, Pinterest and Instagram.