Pan-Seared Pork Tenderloin Medallions With Mushroom Sauce

Let's Cook

1. Step 1.

   Trim any excess fat from the pork tenderloin and slice into thick medallions about 1-1/2 inches thick. Press each medallion with your palm to flatten slightly, then season both sides with salt and pepper.

2. Step 2.

   Heat the olive oil and 1 tablespoon of the butter in a large non-stick skillet over medium-high heat until the butter is melted and foamy. Sear half the medallions until lightly browned, about 2 minutes per side. Transfer to a plate and repeat with the remaining medallions, then remove them to the same plate.

3. Step 3.

   Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet along with the diced shallots and a pinch of salt. Sauté until the butter melts, about 1 minute, then add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 3 minutes.

4. Step 4.

   Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute, then pour in the Marsala wine and chicken broth, stirring constantly until the sauce bubbles and thickens slightly.

5. Step 5.

   Return the pork medallions and any accumulated juices to the skillet along with the chopped parsley. Cook, turning the medallions occasionally, until the pork is firm to the touch and just slightly pink in the center, about 4–5 minutes. Serve immediately.