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Another Mouthwatering Pork Dish...MMMMMM

Succulent pork, beefy mushrooms, earthy Marsala and fresh French tarragon all coming together in a deliciously flavorful and creamy sauce!

Pork Medallions in a Marsala and Mushroom Sauce

Ingredients

2 tablespoons olive oil

1 lb 2 oz pork tenderloin, cut into 8 thick slices

7 oz chestnut mushrooms, halved or brown button mushrooms

3½ oz Marsala wine 

3½ oz hot chicken stock 

5 oz) heavy cream

3 tablespoons chopped tarragon leaves

1½ oz salted butter

Salt and black pepper, to taste

Directions

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

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

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

Stir in the chopped (or whole) tarragon leaves.

Stir in the butter.

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.

Serve immediately with pasta or a salad.

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