Vom Fass Julie’s Pork Medallions in Mushroom Marsala Sauce

Julie’s Pork Medallions in Mushroom Marsala Sauce

Tender, juicy and packed with flavor, these pork medallions are perfect for entertaining or for a delicious family dinner night

Ingredients: (serves 4-6)
• 2 lb. pork tenderloin (about 2 tenderloins)
• Salt and Pepper to taste
• 1 ½ TBLS vomFASS Herbs de Provence Spice Blend
• 5 TBLS vomFASS Sun Meadow Oil (buttery oil)
• 2 medium shallots, chop fine
• 2 cloves of garlic, minced
• 12 oz. button mushrooms, slice thin
• 1 TBLS. all-purpose flour
• 1/2 cup dry Marsala
• 1 cup low-salt chicken broth
• 3 TBLS heavy cream (or milk for a lighter sauce)
• Fresh chopped parsley for garnish (optional)

Directions:
1. Trim tenderloins (remove the tough layer of silverskin if present). Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.
2. Heat 3 TBLS of Sun Meadow in a large pan over high heat. Add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Set aside on a clean plate and repeat with the remaining pork.
3. Add remaining 2 TBLS Sun Meadow to the pan. Add the shallots and garlic, sauté for about a minute, then using a wooden spoon to scrape up any browned bits from the bottom of the pan.
4. Add the mushrooms and sauté until all of the mushroom liquid has evaporated about 4-5 minutes. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth, Herbs de Provence Spice Blend and reduce by half, about 5 min.
5. Stir in the cream or milk, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve with rice or potatoes. Garnish with fresh parsley.

Submitted by

Julie Ginsler-vomFASS-Cary



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Julie’s Pork Medallions in Mushroom Marsala Sauce

Julie’s Pork Medallions in Mushroom Marsala Sauce

Tender, juicy and packed with flavor, these pork medallions are perfect for entertaining or for a delicious family dinner night

Ingredients: (serves 4-6)
• 2 lb. pork tenderloin (about 2 tenderloins)
• Salt and Pepper to taste
• 1 ½ TBLS vomFASS Herbs de Provence Spice Blend
• 5 TBLS vomFASS Sun Meadow Oil (buttery oil)
• 2 medium shallots, chop fine
• 2 cloves of garlic, minced
• 12 oz. button mushrooms, slice thin
• 1 TBLS. all-purpose flour
• 1/2 cup dry Marsala
• 1 cup low-salt chicken broth
• 3 TBLS heavy cream (or milk for a lighter sauce)
• Fresh chopped parsley for garnish (optional)

Directions:
1. Trim tenderloins (remove the tough layer of silverskin if present). Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.
2. Heat 3 TBLS of Sun Meadow in a large pan over high heat. Add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Set aside on a clean plate and repeat with the remaining pork.
3. Add remaining 2 TBLS Sun Meadow to the pan. Add the shallots and garlic, sauté for about a minute, then using a wooden spoon to scrape up any browned bits from the bottom of the pan.
4. Add the mushrooms and sauté until all of the mushroom liquid has evaporated about 4-5 minutes. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth, Herbs de Provence Spice Blend and reduce by half, about 5 min.
5. Stir in the cream or milk, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve with rice or potatoes. Garnish with fresh parsley.

Submitted by

Julie Ginsler-vomFASS-Cary

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