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.
Poke potatoes with a fork (we don’t want these babies exploding on us 🙂
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.
1/2 c. butter
1 tea. Kosher salt
1 clove of garlic
1 T. Parsley
I like to prepare ingredients for the pork BEFORE cooking the potatoes.
For the Pork (a tried and true recipe from Fine Cooking Magazine)
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
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.
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.
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.
Enjoy!! My mouth is watering just thinking about this meal :). Please email me at firstname.lastname@example.org when you make the delicious meal and let me know what you think :).