• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Italian Food Made Simple

  • Home
  • About
  • Recipes
  • Resources
    • Conversion Charts
    • Glossary
  • Travel Italia
  • Contact
  • Did You Know

Pork Marsala

April 29, 2016 by Barbara Leave a Comment

 

Pork marsala can be enjoyed with a nice red wine and crusty Italian bread.

Create a tasty Pork Marsala dish using tenderloin medallions, mushrooms, cream and Marsala. It takes just minutes and tastes great.

 

Pork Marsala: Start with Tenderloin Medallions

I’m not exactly sure you’ll find this dish anywhere in Italy, unless it’s up in the north where they use more butter and cream in their cooking. But Marsala is a main ingredient here, so I’m making it an honorary Italian dish.

Cut the tenderloin into medallians then pound them thin with a meat pounder.

First, cut your pork tenderloin crosswise into medallions about one inch thick. They’ll look like the pork pieces on the left in the picture above. Place each medallion in a plastic bag and, using the flat side of a meat  mallet, pound the pieces until they’re about 1/4″ thick.

Saute the medallians in butter and olive oil just until cooked through to start your pork marsala.

Heat a tablespoon each of butter and olive oil in a skillet. Lightly dredge the pork pieces in seasoned flour and sauté them in batches, 2-3 minutes on each side. Add more oil and butter for the second batch. Keep the meat tented on a plate while you continue the recipe–or on a plate in a warm oven. Your call.

Next, toss your mushrooms into the pan and sauté them 6-7 minutes in order to accomplish two things: release their water and release their flavor. If forgot to photograph my mushrooms as they were cooking. (I mean, I can’t think of everything.)   Add a tablespoon of oil, the shallots and the garlic to the mushrooms and cook 2-3 minutes longer. Stir in the flour and cook one more minute.

Add the Marsala and deglaze the pan as the mushroom mixture cooks further, scraping up brown bits from the bottom. Stir in the half-and-half and simmer for 2 minutes. Return the meat to the pan and heat through. (Don’t over-cook as the sauce will become too thick.) Sprinkle the minced parsley over the mixture and serve.

Cream, dry marsala and minced parsely complete with tasty dish.

I don’t think photos do justice to cream-based dishes but this is a lovely dish. And the Marsala gives it a very nice flavor. If you want to read about Marsala wine, made in Marsala, Sicily, you can do so right here. Enjoy.

Filed Under: Recipes Tagged With: Italian recipes, marsala, mushrooms, pork, pork recipes, pork tenderloin, pork with cream

Previous Post: « Bagna Cauda Made Simple (It Just Is)
Next Post: Bizzirri Lovers Rejoice »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar


Hi. I'm Barbara Francis and I hope you like authentic Italian food as much as I do. It's simple, fresh, seasonal. What's not to like? And it's part of my heritage. So join me in the kitchen of Italian Food Made Simple. Just step right over the dog, she won't move even if you ask her.

more about me ยป

Stay Connected

RSS Twitter Facebook

Search

Archives

  • June 2018
  • February 2018
  • May 2017
  • March 2017
  • November 2016
  • September 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014

Copyright © 2023 Italian Food Made Simple on the Foodie Pro Theme