Pork Tenderloin Marsala

Holy Cow!  I mean....Holy Pig!  This Pork Tenderloin Marsala turned out way better than I thought.  Who knew there are other ways to cook a tenderloin?  I have always cooked the full tenderloins:

Balsamic-Garlic Crusted Pork Tenderloin
Island Pork Tenderloin
Pork Tenderloin with Mushroom Sauce
Korean-Style Pork Tenderloin
Soy Orange Pork Tenderloin
Asian-Style Pork Tenderloin
Orange and Five-Spice Pork Tenderloin
Maple Mustard Pork Tenderloin
Island Pork Tenderloin

I am really happy that I tried this Pork Tenderloin Marsala recipe I found on Lisa Loves Good Food.



This was the first time I have ever pounded out meat of any kind.  Every one turned out to be a different shape.  I am not sure what the technique is to ensure that all the same shape.  However it does give it that homemade feel.



This dish was absolutely fantastic!  It was extremely tender, and the sauce was delicious.  I only wish I had more sauce to serve with this dish.  This is most definitely an easy dish to do for a large crowd.



Pork Tenderloin Marsala
Printable Recipe

Ingredients:
2 pork tenderloins, about 1 pound each
1 cup of all-purpose flour
salt and pepper
2-4 tablespoons canola oil
2 tablespoons butter
1/4 cup shallots or sweet onions, finely chopped
2 cups sliced baby bella or white mushrooms
11/2 cups marsala wine
11/2 cups chicken stock
1 tablespoon corn starch
1-2 tablespoons parsley, finely chopped

Directions:
1) Slicing crosswise, cut the pork tenderloins into 8 equally-sized pieces. Place the tenderloin pieces with the cut side up between 2 sheets of plastic wrap. Using the flat side of a meat mallet, gently pound to about ⅓”-1/2″ thick.
2) In a shallow dish or pie plate, combine the flour with a pinch of salt and pepper. Season the pork pieces with salt and pepper, then dredge in the flour so that they’re completely covered, and shake to remove any excess flour.
3) In a large skillet, heat 2 tablespoons of the oil over medium-high. Brown the pork pieces in the oil, about 2-3 minutes per side. The pork should just be lightly browned and still a little pink on the inside. Place the pork on a platter and cover with foil to keep warm. Add more oil for each batch of pork that you brown.
4) Once all of the pork is browned, remove the pan from the heat and pour off any remaining oil, leaving the browned bits on the bottom of the skillet.
5) Add the butter to the skillet and melt over medium-low heat. Add the onions or shallots and a pinch of salt and cook until they begin to soften, about 5 minutes. Add the mushrooms and cook about another 5 minutes, stirring often, until they begin to soften. If needed, add a little more butter.
6) Increase the heat to medium and add the marsala wine, scraping up the brown bits from the bottom of the pan. Simmer over medium until the wine is reduced by half, about 5-10 minutes.
7) Stir in 1 cup of the chicken stock and continue to simmer over medium heat. Stir the corn starch into the remaining ½ cup of chicken stock, and slowly stir it into the sauce. Continue to simmer the sauce over medium heat, stirring often, another 5 minutes or so until it just begins to thicken.
8) Reduce heat to medium-low, taste sauce for seasoning, and add additional salt and pepper to taste. Stir in the parsley, then add the pork medallions to the sauce and heat through until the pork is just slightly pink inside and the sauce thickens a little more, about 5 minutes. Be careful not to over-cook the pork as it will become tough once it’s over-done.
9) Serve immediately with pasta, rice, or mashed potatoes.