A Family Fav– Pork Medallions in Creamy Marsala Mushroom Sauce served with Garlic Parsley Smashed Potatoes

When my kids were living at home and had a birthday, I would let them choose the menu for the Sunday after their birthday since that was the day that the family would definitely all be there for the meal. Pork Medallions in Marsala sauce has always been a fav around here so I thought I would share :).

FOR THE POTATOES (recipe adapted from the Harmon’s Cooking School):

Yukon Gold Potatoes, washed throughly –one for each person eating plus one extra just in case. These are GOOD!

1/4 c. Butter, melted

1/4 C. Olive oil

I always do an equal ratio of butter to olive oil so if you want to scale this down, you know.

1-2 T. Kosher salt and pepper

Mix together in one bowl.  Preheat oven to 425 degrees.

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Poke potatoes with a fork (we don’t want these babies exploding on us 🙂

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Rub each potato throughly with the butter mixture in the bowl. Put in oven and bake for 40-45 min. You’ll know when it’s done if you poke it with a fork and it slides in easy.


When potatoes are almost done cooking melt:

1/2 c. butter

1 tea. Kosher salt

1 clove of garlic

1 T. Parsley


When potatoes are done cooking, let them set for about 10 min and then smash them with a flat bottomed glass cup.


After smashing them drizzle each potato with hot butter mixture that has melted.

Return potatoes to oven and cook for approximately 20 min or until potatoes look nice and crisp.

I like to prepare ingredients for the pork BEFORE cooking the potatoes.

For the Pork (a tried and true recipe from Fine Cooking Magazine)


PORK INGREDIENTS:

2 lb. pork tenderloin, about 2 tenderloins

Kosher salt and freshly ground black pepper

3 Tbs. extra-virgin olive oil

3 Tbs. unsalted butter

2 medium shallots, finely diced

1 package baby Bella mushrooms

1 package of shiitake mushrooms

1 cup dry Marsala (real Marsala, from the liqueur store if you’re in Utah :). haha

2 cups homemade or low-salt chicken broth

3 Tbs. heavy cream

1⁄4 cup chopped fresh flat-leaf parsley

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Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 1 1/2 -inch-thick medallions.

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Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly.

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Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper.

Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min.


Transfer to a plate and repeat with the remaining pork.


Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala.


Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley.

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Return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until its firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve.

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Enjoy!!  My mouth is watering just thinking about this meal :).  Please email me at itsapegslife@gmail.com when you make the delicious meal and let me know what you think :).

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