Pork Medallions with Mushroom Marsala Sauce
Description
Short on time to cook a fabulous dinner? No problem. Make this pork dish and have it on your table in less than 30 minutes. Serve it with mashed potatoes or your favorite side to take advantage of its wonderful sauce.
Ingredients
2 T. unsalted butter
2 T. olive oil
1 Smithfield (brand) Portobello Mushroom Seasoning Pork tenderloin filet, sliced into 2 inch in diameter medallions, 1/2 inch thick (about 2-2 1/2 lb.)
1 shallot, minced
1 c. Marsala wine
1 t. cornstarch
1/4 c. half and half
kosher salt
black pepper
5 oz. portobello mushrooms, sliced
Directions
In a large non-stick skillet, add olive oil and melt butter together over medium heat. Add pork medallions; brown meat on both sides, about 2-3 minutes per side. Remove from skillet; transfer to a warmed plate.
Add shallots to skillet; stir to coat. Remove skillet from heat; add Marsala wine.
Return skillet to heat; cook until liquid has reduce by half, scraping the bottom of the pan with a spatula or spoon while it's cooking. Add cornstarch to half and half; whisk into sauce; season with salt and pepper. Add mushrooms; cook until mushrooms have softened.
Return pork medallions to skillet; turn to coat.
Serve over garlic mashed potatoes, rice, pasta or creamy polenta.
8 servings.