Recipe by Renee’s Kitchen Adventures.
- 2 lbs. pork tenderloins, cut into 2″ medallions
- 1/2 cup all purpose flour
- 2 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tbs. olive oil
- 1 tbs. unsalted butter
- 1 1/2 cup Marsala wine (can sub part chicken stock)
- 2 cups sliced button mushrooms
- 2 TBS. unsalted butter
- salt and pepper, to your liking to finish
In gallon sized plastic zipper bag, combine the flour, 2 tsp. kosher salt, garlic powder, and oregano. Drop in the pork tenderloin medallions and toss to coat. Set aside.
In a large skillet, on med high heat, add the oil and 1 TBS unsalted butter. When the butter is foaming, add the pork pieces in, one at a time, being careful not to crowd pan. Cook until browned on one side (about 3 – 4 min) then turn and brown on other side for another 3 – 4 min. Remove pork to plate and keep warm. Turn heat down to med.
Add in the mushrooms and cook for 2 3 min or until they begin to soften. Carefully pour in Marsala wine, scraping up brown bits on the bottom of the pan. Bring to boil, then turn down to simmer. Reduce wine by about half. Take off heat and swirl in 2 TBS. butter.
Test for salt and pepper and add as you like. Return pork and juices back to pan and cover. Allow to sit until pork is up to 145 degrees F internally. Garnish with parsley or fresh basil if desired.