INGREDIENTS
1.5 - 3 lbs Pork Tenderloin
3 cloves garlic, minced
1/4 cup olive oil
2 Tbsp parsley
salt and pepper to taste
2 Tbsp olive oil
3 Tbsp unsalted butter, divided
1 small onion, diced
2 cloves garlic minced
12 oz. mushrooms thinly sliced
1 Tbsp all purpose flour
1/2 cup Marsala wine
1 cup chicken broth
3 Tbsp heavy cream
1/4 cup chopped parsley
INSTRUCTIONS
Marinate the pork tenderloin in a seal-able bag with 3 cloves garlic, 1/4 cup olive oil, and parsley for at least an hour or overnight if you can. Toss the marinade, do not use for cooking. Cut the tenderloins into 2 inch thick pieces, season with salt and pepper.
Heat a large pan over medium heat and add in the olive oil and 1 Tbsp of butter. Once the pan is hot, add the pork and allow it to brown for 2-3 minutes on each side. When it is nicely browned, remove it from the pan and transfer it to a clean plate, covering it loosely with aluminum foil.
Using that same pan, melt the remaining 2 Tbsp of butter and add in the onions. Cook until they are brown and fragrant, then add the garlic and cook until fragrant as well. Stir while scraping the bottom of the pan to release the browned bits. (That's where all the flavor is!)
Add the mushrooms to the pan, stir well, and allow them to cook for a couple minutes without stirring them. When the liquid has evaporated and the mushrooms are golden, sprinkle with flour, stir, and allow the flour to cook a couple of minutes until fragrant.
Add the Marsala wine and allow it to cook down until it is almost completely evaporated. Then add the chicken broth and cook an additional 3-5 minutes while stirring occasionally. Reduce the heat to low and stir in heavy cream and parsley. Return the pork and any juices to the pan. Cook in the mushroom sauce, flipping the meat once, until it is firm and no longer pink inside. (Approximately 5 minutes.) Add salt and pepper and sere over rice, pasta, or mashed potatoes! The choice is yours! Enjoy!
Original Recipe Followed: Tender Pork Marsala
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