Porc au marsala

Ingrédients

• 1 pound pork tenderloin (cut into medallions)
• Salt and freshly ground black pepper
• 1/2 cup flour
• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1/2 medium onion (chopped)
• 1 pound cremini mushrooms (sliced)
• 2 cloves garlic (minced)
• 3/4 cup dry Marsala wine
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons Italian parsley (chopped, for garnish)

Préparation

1. 1

   Season the pork on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.

2. 2

   Heat the 2 TBSP oil in a large skillet over medium-high heat. Add the pork and cook until browned, about 4 minutes. Transfer the pork to a plate and tent with foil.

3. 3

   To the same skillet, add 2 TBSP butter and return the skillet to medium-high heat. Once melted, add the onion and cook until translucent, about 3 minutes. Add the garlic, and cook until fragrant, about 30 seconds.

4. 4

   Add the mushrooms and saute until the mushrooms become tender and their juices evaporate, about 10 minutes.

5. 5

   Add the marsala and simmer until reduced by half, about 4 minutes.

6. 6

   Stir in the cream and mustard. Return the pork and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the pork is just cooked through and the sauce thickens slightly, about 2 minutes. Season the sauce, to taste, with salt and pepper and stir in the parsley.

7. 7

   Enjoy!