Ingredients
Scale
- 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
Instructions
- 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.
Notes
You can substitute jarred or canned mushrooms if you don’t have fresh.
You can even eliminate coating the medallions with the flour, as I think they would be delicious just pan fried without the coating.
- Prep Time: 15 mins
- Cook Time: 10 mins