Pork medallions in mushroom Marsala sauce from Fine Cooking by Tasha De Serio

  • chicken broth
  • shallots
  • Show all ingredients...

  • EYB Comments

    Serve with buttermilk mashed potatoes or buttered baby potatoes.

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Notes about this recipe

  • Recipe Notes

    Serve with buttermilk mashed potatoes or buttered baby potatoes.

  • eliza on July 29, 2015

    A very good and easy dish that would make a good weeknight meal. Pork tenderloin pieces are cooked in olive oil and butter, then shallots and mushrooms are cooked along with stock and the wine. I used a dry sherry instead of Marsala, and also added a little sour cream at the end since I didn't have heavy cream. Also published in Fine Cooking's Simple Dinners magazine that just came out.

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