Pork Medallions with Marsala Pan Sauce

Michael Symon
Servings: 4
15 to 30 min

A winner from Chef Symon!

  • Ingredients
  • step-by-step directions
Pork Medallions with Marsala Pan Sauce
  • 2 tablespoons olive oil
  • 1 pound pork tenderloin (cut into 1-inch medallions)
  • 1 cup cremini mushrooms (stemmed, thinly sliced)
  • 3 tablespoons unsalted butter (divided)
  • 1 shallot (peeled, minced)
  • 1/4 cup marsala wine
  • 1/2 cup chicken stock
  • 1 tablespoon thyme
  • Kosher salt and freshly ground black pepper
  • In a large saute pan over medium-high heat, warm the olive oil. Season the pork medallions with salt and pepper and place into the saute pan. Allow to sear, without moving pork, until golden brown, about 1-2 minutes. Flip the pork medallions and sear on the other side until golden brown about 1-2 minutes more.
  • Add the mushrooms to the pan, along with 1 tablespoon of butter and cook until golden brown, about 2 minutes. Add the shallots, thyme, and 1 tablespoon of butter to the pan and toss to combine. Cook until the shallot has softened, about 2 minutes, and season with salt and pepper to taste. Deglaze the pan with marsala wine, scraping up any of the brown bits. Stir in the chicken stock and thyme and cook sauce for another 5-6 minutes, or until the sauce has reduced slightly. Remove the pork medallions to a serving plate or platter. Stir in the remaining 1 tablespoon of butter and stir until melted. Spoon the marsala pan sauce on top of the pork medallions and serve immediately.
  • Tip: If keeping kosher, substitute the pork medallions for boneless, skin-on chicken thighs!
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