Medaglioni di maiale con salsa cremosa ai funghi e Marsala

Ingredienti

• 2 Tablespoon butter
• 1 Smithfield Marinated Steakhouse Mushroom Pork Loin Filet
• 1 medium onion
• 2 cloves garlic (minced)
• 8 oz mushrooms
• salt and freshly ground black pepper (to taste)
• 1/2 cup Marsala wine
• 1 cup heavy whipping cream

Preparazione

1. 1

   Preheat oven to 400 F with the rack in the middle.

2. 2

   Melt 1 tbsp of butter in a large oven-safe (cast iron skillet or Dutch oven will work) skillet over medium-high heat. Once butter is melted, add pork loin and brown on all sides (about 6 minutes total).

3. 3

   Place skillet in the oven and bake at 400 F for about 13 - 15 minutes, flipping the pork loin over halfway through baking. Bake until center of pork registers 160 F then transfer to a cutting board and let the meat rest for 5 - 10 minutes.

4. 4

   While pork loin is baking, melt remaining 1 tbsp of butter in a skillet over medium-high heat. Add chopped onion and minced garlic to the skillet, and cook for a couple of minutes until onion is translucent and soft. Add sliced mushrooms and stir. Season everything generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are tender, add wine and heavy whipping cream. Stir and cook for about 8 minutes, stirring occasionally until sauce thickens. The sauce will thicken more when it cools off. Season the creamy mushroom marsala sauce with salt and pepper to taste.

5. 5

   Slice pork loin in medallions and serve topped with the creamy mushroom marsala sauce.

6. 6

   You can also serve the pork medallions with potatoes and a light salad.