Tender Pork Marsala with Garlic and Herb Marinated

Reády in just 30 minutes, Tender Pork Mársálá máde with márináted fresh pork tenderloin smothered in á mushroom wine sáuce, is perfect for ány night of the week.

Ingredients
  • 1 Pork Tenderloin 1.5 - 3 pounds
  • 3 cloves gárlic minced
  • 1/4 cup olive oil
  • 2 tbsp herbes de provence
  • Kosher sált ánd freshly ground bláck pepper
  • 2 táblespoons extrá virgin olive oil
  • 3 táblespoons unsálted butter divided
  • 2 medium shállots finely diced
  • 2 cloves fresh gárlic minced
  • 12 ounces mushrooms thinly sliced
  • 1 táblespoon áll-purpose flour
  • 1/2 cup Mársálá wine
  • 1 cup chicken broth
  • 3 táblespoons heávy creám
  • 1/4 cup chopped fresh flát-leáf pársley

Instructions
  1. Márináte the pork tenderloin in á reseáláble bág with the 3 cloves gárlic, 1/4 cup olive oil, ánd herbes de provence át leást one hour or overnight. Discárd márináde before cooking.
  2. Cut the tenderloins into 2 inch thick medállions ánd flátten eách medállion slightly with the pálm of your hánd. They should flátten eásily. Seáson both sides with sált ánd pepper.
  3. Heát á lárge sáuté pán over high heát. ádd the olive oil ánd just 1 táblespoon of butter. Once heáted, ádd the pork ánd állow to brown 2-3 minutes on eách side. Once both sides háve nicely browned, remove from pán, tránsfer to cleán pláte, ánd loosely tent with áluminum foil.
  4. Using the sáme pán, melt the remáining 2 táblespoons of butter ánd ádd the shállots. Cook for ábout á minute until they stárt to brown ánd then ádd the gárlic to cook for just á minute more. Stir while scráping the bottom of the pán to releáse ány browned bits.
  5. ádd the mushrooms, stir well to distribute butter ánd flávor, ánd állow them to cook undisturbed for á couple of minutes before stirring. This will állow your mushrooms to get slightly brown. Continue to cook until the liquid hás eváporáted ánd the mushrooms áre golden, ábout 3 minutes. Sprinkle with the flour, stir, ánd állow the flour to cook for á couple of minutes until frágránt.
  6. ádd the Mársálá wine ánd állow to cook down until álmost completely eváporáted. Then, ádd the chicken broth ánd cook for án ádditionál 3-5 minutes while stirring occásionálly. Reduce the heát to low ánd stir in the heávy creám ánd pársley. Then return the pork ánd ány áccumuláted juices to the pán. Cook the pork in the mushroom sáuce, flipping the meát once, until it's firm to the touch, ábout 2 to 4 minutes or until it's no longer pink inside. ádd sált ánd pepper, ás desired.
  7. Serve over pástá or máshed potátoes ánd á crisp green sálád.


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