• 35minutes
  • 267calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B9, B12, D
MineralsZinc, Copper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs pork tenderloin

  2. 1/8 cup flour

  3. 1/4 teaspoon kosher salt

  4. 2 tablespoons butter

  5. 1/2 lb fresh mushrooms

  6. 1 1/4 cups dry marsala wine

  7. 2 teaspoons fresh thyme

  8. 1 teaspoon beef bouillon

  9. 1 tablespoon extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Trim silver from Pork Tenderloin, Using the tip of your Knife. Slide it under the silver and cut away from yourself.

  2. Cut Tenderloin into 1/2" Medallions.

  3. Combine Flour and salt and coat Medallions.

  4. Sauté Cut Up Mushrooms in the Olive Oil until Tender - Set aside.

  5. Melt Butter over Med High Heat. Add Pork Medallions and Cook for about 1 to 1-1/2 Minutes on Each side until Golden brown - Set aside Pork with the Mushrooms.

  6. De-glaze Pan with the Wine.

  7. Add Chopped Fresh Thyme and bouillon and bring to a Boil over Med High Heat for about a Minute.

  8. Add Pork and Mushrooms, Reduce the Heat and Simmer 2 Minutes or so until the Pork is Done and the Sauce is Thick.


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