Julie’s Pork Medallions in Mushroom Marsala Sauce

Tender, juicy and packed with flavor, these pork medallions are perfect for entertaining or for a delicious family dinner night

Ingredients: (serves 4-6)
• 2 lb. pork tenderloin (about 2 tenderloins)
• Salt and Pepper to taste
• 1 ½ TBLS vomFASS Herbs de Provence Spice Blend
• 5 TBLS vomFASS Sun Meadow Oil (buttery oil)
• 2 medium shallots, chop fine
• 2 cloves of garlic, minced
• 12 oz. button mushrooms, slice thin
• 1 TBLS. all-purpose flour
• 1/2 cup dry Marsala
• 1 cup low-salt chicken broth
• 3 TBLS heavy cream (or milk for a lighter sauce)
• Fresh chopped parsley for garnish (optional)

Directions:
1. Trim tenderloins (remove the tough layer of silverskin if present). Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.
2. Heat 3 TBLS of Sun Meadow in a large pan over high heat. 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. Set aside on a clean plate and repeat with the remaining pork.
3. Add remaining 2 TBLS Sun Meadow to the pan. Add the shallots and garlic, sauté for about a minute, then using a wooden spoon to scrape up any browned bits from the bottom of the pan.
4. Add the mushrooms and sauté until all of the mushroom liquid has evaporated about 4-5 minutes. 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, Herbs de Provence Spice Blend and reduce by half, about 5 min.
5. Stir in the cream or milk, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s 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 with rice or potatoes. Garnish with fresh parsley.

Submitted by

Julie Ginsler-vomFASS-Cary