Pork in marsala and mushroom sauce
Pork medallions in a rich Marsala mushroom sauce, looking silky, creamy and golden, with tender meat and glossy mushrooms creating a warm, comforting, restaurant‑style plate.
Equipment
- frying pan
Ingredients
- pork tenderloin, cut into 8 thick slices
- 200 g mushrooms, sliced thinly
- 100 ml marsala wine
- 200 g chicken stock
- 100 ml double cream
- ½ tsp tarragon
- salt and pepper to taste
Instructions
- Heat the oil in a frying pan and cook the pork slices for around 3-4mins on each side. Take out and set aside.
- In the same pan, add the mushrooms and cook for a few mins. Return the pork to the pan and add the marsala wine and simmer until bubbling.
- Add the stock and cream and stir for a further 2 mins.
- Add the tarragon and taste. If you need to add seasoning, add a small pinch of salt and pepper.
- Serve immediately alongside mashed or boiled potatoes and green vegetable.