pork medallions in marsala and mushroom sauce

It was the LAM’s birthday and he wanted an Italian dinner.

So I cooked some Italian food.

And this was one of the dishes I cooked.

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I rarely use French tarragon when I cook, but I found that I really liked the flavors it imparted to this dish. 

I always have problems finding Marsala in Singapore, and to be honest, since I rarely use it, it made no sense to get a bottle of Marsala just to cook one dish. Hence I substituted the Marsala with a dry white wine. Yes, it works just as well!

I also loved the mushrooms in this dish. But then again, I love mushrooms in most things. You can also add cooked baby potatoes or French beans to the dish if you like. 

The thing to note is to ask your butcher for the tender cuts of pork tenderloin, the cuts that stay soft after cooking!

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Here are the instructions on how to cook this.

In a skillet or casserole, heat olive oil and fry the pork fr about 2 minutes on each side. Transfer the pork in a bowl and set aside.

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Add the mushrooms and cook for 2 minutes. Stir occasionally.

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Return the pork into the casserole. Add white wine (or Marsala). Let this bubble for about 2 minutes then add the stock and cream.

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Stir in the chopped (or whole) tarragon leaves.

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Stir in the butter. 

Season with salt and black pepper. Let this bubble on low heat for about 15 minutes (watch the liquid level, and stir occasionally) until the sauce has reduced and the pork is tender.

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Serve immediately with pasta or a salad.

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The slight bitter after taste of the tarragon, the not-too-creaminess of the sauce, the tender pork and the earthy mushrooms. This makes a really great one-pot meal!

Happening soon! First time ever – 16 cooking bloggers coming together to host a Chinese New Year US$160 Ang Pow GIVEAWAY to one lucky winner!

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What are you cooking and/or baking for the upcoming Chinese New Year? Why not join the Cook and Celebrate: CNY linky organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and yours truly, Diana from The Domestic Goddess Wannabe and share your amazing dishes with us? Linky starts 1 February and will remain opened for a month!

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Pork Medallions In Marsala And Mushroom Sauce
Serves 4
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Ingredients
  1. 2 tablespoons olive oil
  2. 500g (1lb 2oz) pork tenderloin, cut into 8 thick slices
  3. 200g (7oz) chestnut mushrooms, halved - I used brown button mushrooms
  4. 100ml (3½fl oz) Marsala wine - I used dry white wine
  5. 100ml (3½fl oz) hot chicken stock - I used low-sodium store bought stock
  6. 150ml (5fl oz) double cream
  7. 3 tablespoons chopped tarragon leaves
  8. 40g (1½oz) salted butter
  9. Salt and black pepper, to taste
Instructions
  1. In a skillet or casserole, heat olive oil and fry the pork fr about 2 minutes on each side. Transfer the pork in a bowl and set aside.
  2. Add the mushrooms and cook for 2 minutes. Stir occasionally.
  3. Return the pork into the casserole. Add white wine (or Marsala). Let this bubble for about 2 minutes then add the stock and cream.
  4. Stir in the chopped (or whole) tarragon leaves.
  5. Stir in the butter.
  6. Season with salt and black pepper. Let this bubble on low heat for about 10-15 minutes (watch the liquid level, and stir occasionally) until the sauce has reduced and the pork is tender.
  7. Serve immediately with pasta or a salad.
Adapted from Gino D'Acampo
Adapted from Gino D'Acampo
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/