Skillet Pork Tenderloin Marsala
Servings 4 people
Ingredients
- 1 ¾- 2 lb pork tenderloin (you may need to use two)
- 1 ½ teaspoon salt
- 1 ½ teaspoon black pepper
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon butter, divided
- 1 small onion, diced
- 12 oz mushrooms, sliced
- 1 ½ tablespoon all-purpose flour
- ⅔ cup dry Marsala wine
- 1 cup chicken broth
- 3 ½ tablespoon heavy cream
- ¼ cup chopped Italian parsley
Instructions
- Trim tenderloin of the white silverskin and fat. Cut the tenderloin into medallions that are about 1 ½- 2 inches thick. Season the pork with salt and pepper.
- Heat 2 tablespoon of oil and 1 tablespoon of the butter in a large skillet over medium-high heat Place the pork in the skillet and sear until browned, 3 minutes. Flip and cook the other side until the pork is well browned, about another 2 min. Remove pork from the skillet and place on a plate.
- Add the remaining 1 tablespoon butter in the skillet. Add the onion and cook for about a minute. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the mushrooms and cook about 3 minutes.
- Sprinkle with the flour over the mushrooms, and add the Marsala. Allow the Marsala to simmer until almost completely evaporated.
- Add the chicken broth and cook until the sauce is reduced by half. Stir in the cream and parsley.
- Return the pork to the pan, and cook, flipping the pork once. The pork should still be slightly pink in the center which is about 145° when temped with a meat thermometer.
- Season with salt and pepper, if needed. Serve with pasta or potatoes and sprinkling of parsley.