Catch ’em & Cook ’em: Pork Medallions Marsala
Ingredients:
1 (1 lb) pork tenderloin
1 tsp chopped fresh thyme or 1/2 tsp dried
1/2 tsp salt divided
1/4 tsp pepper divided
2 1/4 tsp olive oil divided
4 cloves garlic minced and divided
1 (8 oz) Pkg. crimini mushrooms sliced (3 cups)
1/3 C dry Marsala, dry vermouth, or lower sodium chicken broth
1/4 C lower-sodium chicken broth
How to:
1. Cut pork crosswise into 1 inch slices
2. Place cut side down on work surface and press with the heel of your hand to flatten 1/2 inch.
3. Sprinkle with thyme, 1/4 tsp Salt and 1/8 tsp pepper.
4. Brush large non-stick skillet with 1/4 tsp of the oil and heat over medium heat until hot.
5. Cook pork 7 to 9 minutes or until pale pink in center, turning once.
6. Remove pork and cover loosely with foil.
7. Reduce heat to medium, add 1 tsp of the oil to skillet.
8. Cook 2 of the garlic cloves for 30 seconds or until fragrant. Add the mushrooms and remaining 1/4 tsp Salt and 1/8 tsp pepper and cook for 3 minutes.
9. Add Marsala and increase heat to medium high. Boil for 1 minute or until reduced by half.
10. Add broth, reduce heat to medium and simmer 5 minutes or until mushrooms are tender and sauce is slightly thickened.
11. Return pork to sauce until coated then plate and pour sauce over pork.
Serves 4
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or EasyRiderCharters.com. “Capt. Dick’s Seafood & Southern Country Cooking” (a new cookbook) can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in “Capt. Dick’s Seafood and Southern Country Cooking” and click. A picture of the cookbook, price and info for ordering will be displayed.