Pork Marsala
By Ashley MoorePublished on October 18, 2016
Time
1 hour
Yield
Serves 4 to 6
Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmedSalt and pepper ¼ cup olive oil 12 ounces cremini mushrooms, trimmed and sliced thin1 shallot, minced3 garlic cloves, minced1 tablespoon all-purpose flour 1 cup chicken broth ¾ cup dry Marsala 4 tablespoons unsalted butter, cut into 4 pieces and chilled1 tablespoon lemon juice 1 tablespoon minced fresh parsley
Before You Begin
We trim off the narrow tail portions of the tenderloins to ensure evenly sized (and cooked) pork medallions. Reserve the trimmed pieces for another use. Be sure to buy dry Marsala, not sweet.
Instructions
- Cut 1-inch piece from tail end of each tenderloin; reserve for another use. Cut each tenderloin crosswise into 6 equal medallions, about 1½ inches thick. Press medallions lightly to even thickness, then pat dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until liquid has evaporated and mushrooms are well browned, about 10 minutes. Transfer to bowl; cover to keep warm.
- Add 2 tablespoons oil to now-empty skillet and heat over medium-high heat until just smoking. Add pork and cook until well browned and centers register 140 degrees, about 4 minutes per side. Transfer pork to platter and tent with aluminum foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add shallot, garlic, flour, ¼ teaspoon salt, and 1/4 teaspoon pepper and cook until shallot is softened, about 1 minute. Stir in broth and Marsala and bring to boil. Cook until reduced to 1 cup and slightly thickened, about 5 minutes.
- Reduce heat to low and whisk in butter, 1 piece at a time, until emulsified. Stir in lemon juice, parsley, mushrooms, and any accumulated pork juices. Season with salt and pepper to taste. Spoon sauce over pork and serve.
Time
1 hourYield
Serves 4 to 6Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed
Salt and pepper
¼ cup olive oil
12 ounces cremini mushrooms, trimmed and sliced thin
1 shallot, minced
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup chicken broth
¾ cup dry Marsala
4 tablespoons unsalted butter, cut into 4 pieces and chilled
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed
Salt and pepper
¼ cup olive oil
12 ounces cremini mushrooms, trimmed and sliced thin
1 shallot, minced
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup chicken broth
¾ cup dry Marsala
4 tablespoons unsalted butter, cut into 4 pieces and chilled
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Ingredients
2 (12- to 16-ounce) pork tenderloins, trimmed
Salt and pepper
¼ cup olive oil
12 ounces cremini mushrooms, trimmed and sliced thin
1 shallot, minced
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup chicken broth
¾ cup dry Marsala
4 tablespoons unsalted butter, cut into 4 pieces and chilled
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
Test Kitchen Techniques
Why This Recipe Works
For our take on Marsala, we opted to use pork tenderloin. Pork loin was too lean, and pork chops were too inconsistent in shape and size. We cut our pork tenderloins into 1 1/2-inch-thick medallions—an ideal thickness for getting an optimal sear on both sides without overcooking the meat. For the sauce, we stayed traditional and relied on a combination of dry Marsala wine, chicken broth, and a bit of lemon juice for acidity.
Before You Begin
We trim off the narrow tail portions of the tenderloins to ensure evenly sized (and cooked) pork medallions. Reserve the trimmed pieces for another use. Be sure to buy dry Marsala, not sweet.
Instructions
- Cut 1-inch piece from tail end of each tenderloin; reserve for another use. Cut each tenderloin crosswise into 6 equal medallions, about 1½ inches thick. Press medallions lightly to even thickness, then pat dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until liquid has evaporated and mushrooms are well browned, about 10 minutes. Transfer to bowl; cover to keep warm.
- Add 2 tablespoons oil to now-empty skillet and heat over medium-high heat until just smoking. Add pork and cook until well browned and centers register 140 degrees, about 4 minutes per side. Transfer pork to platter and tent with aluminum foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add shallot, garlic, flour, ¼ teaspoon salt, and 1/4 teaspoon pepper and cook until shallot is softened, about 1 minute. Stir in broth and Marsala and bring to boil. Cook until reduced to 1 cup and slightly thickened, about 5 minutes.
- Reduce heat to low and whisk in butter, 1 piece at a time, until emulsified. Stir in lemon juice, parsley, mushrooms, and any accumulated pork juices. Season with salt and pepper to taste. Spoon sauce over pork and serve.
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