Pork Medallions in Marsala Sauce with Baby Potatoes

 Pork Medallions in Marsala Sauce with Baby Potatoes

 

I always look for a good price on pork loin at the grocery store. You can usually get a nice size pork loin roast for a great price when they put them on sale. I keep it on hand for roasting, grilling, and quick skillet meals like this wonderful dish. This one takes a small roast because you want small medallions that will cook quickly on top of the stove. I love this as a quick night meal but I also like to make it when I have company coming.  It’s fast and delicious. Sometimes I serve it with mashed potatoes but this time I just added some whole baby potatoes and I loved it. The potatoes soaked up the Marsala sauce and gave this dish a whole new dimension.

Pork Medallions in Marsala Sauce with Baby Potatoes

2 small pork tenderloins (or one larger one, about 2 lbs)

salt and pepper

3 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 tablespoons butter

1 medium onion, sliced

1 Tablespoon all-purpose flour

1/2 cup dry Marsala Cooking wine

1 cup beef broth

3 Tablespoons heavy cream

Trim the tenderloins of any excess fat. Cut the tenderloins into medallions about 1 1/2-inches thick. Season with salt and pepper and set aside.

 

 

 

Microwave the baby potatoes in the microwave for about 5 minutes or until tender. You can also boil them until tender if you prefer. Remove and set aside.

Heat 3 tablespoons of oil and 1 tablespoon of butter in a large heavy skillet over medium-high heat. Once the butter and oil have melted, sear the meat on each side until brown. Don't over-crowd the pan, you want a nice sear. Sear the meat in batches if you need to. Transfer pork to a plate.

 

Melt the remaining 2 butter in the same skillet. Add the sliced onion and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan.  Sprinkle the onions with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated.

 

Once the Marsala has almost completely evaporated, add the beef broth and cook until the mixture is reduced by half, about 3 minutes. Stir in the cream and parsley.  Add in the cooked baby potatoes and stir to cover in sauce.

Return the pork and any accumulated juices to the pan, and simmer for about 30 minutes or until pork is cooked through. Taste for salt and pepper and serve.

 

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