Marsala Pork Medallions. When I saw this recipe I knew it sounded delicious. I love pork tenderloin. And, recently, I’ve been eating a lot of it, trying to eat healthy. I eat loads of grilled chicken, fish and yes, pork.
Lately, I’ve been trying to dress up my otherwise ho-hum proteins, with healthy accompaniments. I love, love Marsala and Piccata sauces, but made in the traditional way, they’re not exactly “healthy” for you as they use a lot of butter.
This recipe proves you can get a really tasty sauce with olive oil. The Marsala wine is about 47 calories in 1 fluid ounce. It’s more caloric wise to my good ol grilled chicken, but once in a while you just have to mix things up and treat yourself. This recipe is about 325 calories per serving.
You won’t even miss the butter, because the flavor is so good. Now all I have to do is find a good Marsala lower in calories. Any suggestions?
- 1 large or 2 small pork tenderloins, about 1 1/2 pounds
- 4 tablespoons olive oil, divided
- 8 ounces sliced mushrooms
- 4 green onions, thinly sliced
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- Slice the pork crosswise, about 3/4 to 1-inch in thickness. With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.
- In a large skillet, melt 1 tablespoon olive oil. Saute the mushrooms until golden. Add the green onions and continue cooking, stirring, for 1 minute. Remove vegetables to a plate and set aside.
- Dredge the pork medallions in the flour mixture. Add 1 tablespoon olive oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned. Remove from pan.
- Add the wine and broth to the skillet, and add the mushroom mixture. Simmer, uncovered, for 2 minutes. Cover and reduce heat to low; cook for about 10 minutes longer.
- You can either put the pork medallions in to the sauce and coat with the sauce, or do as I did, and just put a little of the sauce on top.