Imagine a dish so incredibly delicious that it transforms an ordinary weeknight dinner into a gourmet experience. Pork Marsala with Mushrooms and Shallots is not just a meal; it's a culinary journey that brings the rich, sophisticated flavors of Italian cuisine right to your dining table. With tender pork medallions bathed in a luxurious Marsala wine sauce, this recipe promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, sliced
- 1 cup mushrooms, sliced
- 1/2 cup shallots, chopped
- 1 cup Marsala wine
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Slice the pork tenderloin into medallions, about 1 inch thick. Clean and slice the mushrooms, and chop the shallots. Set these aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the sliced pork tenderloin to the skillet. Season the pork with salt and pepper to taste.
- Cook the pork for about 3-4 minutes on each side, or until it is browned and cooked through. The internal temperature should reach 145°F (63°C). Once cooked, remove the pork from the skillet and set it aside on a plate.
- In the same skillet, add the chopped shallots and sliced mushrooms. Sauté them for about 5-7 minutes, stirring occasionally, until the shallots are translucent and the mushrooms are tender and browned.
- Pour in 1 cup of Marsala wine, scraping the bottom of the skillet to deglaze and release any flavorful bits stuck to the pan. Bring the mixture to a simmer and allow it to cook for about 10 minutes, or until the wine has reduced slightly and thickened.
- Return the cooked pork tenderloin to the skillet, nestling it into the mushroom and shallot mixture. Allow it to simmer in the sauce for an additional 5 minutes, so the pork absorbs some of the flavors.
- Once everything is well combined and heated through, taste the sauce and adjust the seasoning with more salt and pepper if necessary.
- To serve, plate the pork medallions and spoon the mushroom and shallot sauce over the top. Garnish with freshly chopped parsley for a pop of color and added freshness.
- Enjoy your delicious Pork Marsala with Mushrooms and Shallots alongside a side of pasta, rice, or a fresh salad!
Tips
- Choose the right cut: Use fresh pork tenderloin for the most tender and juicy results.
- Temperature is key: Let the pork come to room temperature before cooking to ensure even browning.
- Don't overcrowd the pan: Cook pork in batches if necessary to achieve a beautiful golden sear.
- Use a meat thermometer: Ensure pork reaches 145°F (63°C) for perfect doneness.
- Quality matters: Select a good-quality Marsala wine for the most robust flavor.
- Let the sauce reduce: Allow the Marsala wine to simmer and concentrate its flavors.
- Fresh herbs make a difference: Use freshly chopped parsley for a bright, final touch.
- Serve immediately: Pork Marsala is best enjoyed hot, right after cooking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
