Pork Tenderloin Medallions With Marsala Sauce and Pasta |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In 'Look + Cook' by Rachael Ray Ingredients:
salt |
1 lb pappardelle pasta or 1 lb fettuccine |
2 pork tenderloin, trimmed (1 1/2-1 3/4 lb, total wt.) |
black pepper |
1/2 cup all-purpose flour |
2 tablespoons all-purpose flour |
5 tablespoons extra-virgin olive oil |
4 tablespoons butter |
1 lb cremini mushroom, thinly sliced |
3 -4 garlic cloves, finely chopped |
1 cup marsala |
1 cup chicken stock |
1/2 cup fresh flat-leaf parsley, finely chopped |
Directions:
1. Bring a large pot of water to a boil for the pasta.
2. When the water boils, add salt and cook the pasta to al dente; drain pasta.
3. Meanwhile, slice each pork tenderloin into 2-inch pieces.
4. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
5. Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
6. Heat a tablespoon or two of oil at a time in a large skillet over med-high heat and brown the medallions in batches for 2-3 minutes on each side.
7. Keep the cooked meat on a platter.
8. When the pork is finished cooking, add the butter to the skillet.
9. Then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes.
10. Season the mushrooms with salt and pepper.
11. Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
12. Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
13. Add the chicken stock to the pan and bring the sauce up to a bubble.
14. Slide the meat back in and stir in the parsley.
15. Remove the pork and arrange on a platter or dinner plates.
16. Toss the cooked pasta with the remaining sauce and serve alongside.
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