Seared Pork Medallions in Marsala-Mushroom Sauce
 

On Dec 4, 9:17*am, Mr. Bill > wrote:
> It's for Supper!!
>
> 1-1/2 lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut
> on the diagonal into 1-1/2-inch rounds (about 8)
> Kosher salt and freshly ground black pepper
> 1/2 cup unbleached all-purpose flour
> 2 Tbs. olive oil
> 1 Tbs. unsalted butter
> 1 large shallot, finely diced (about 1/4 cup)
> 1-1/2 cups (1 oz.) dried mushrooms, rehydrated and chopped, plus 3/4
> cup soaking liquid
> 1/3 cup dry Marsala wine
> 1/4 cup heavy cream
> 2 Tbs. chopped fresh flat-leaf parsley
>
> Directions continue...
>
> http://www.finecooking.com/recipes/s...ns-marsala-mus...


I bet this would be good, too, made with turkey ipo the pork.

Seared Pork Medallions in Marsala-Mushroom Sauce
 

Kalmia wrote:

>> 1-1/2 lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut
>> on the diagonal into 1-1/2-inch rounds (about 8)
<snip>
>> http://www.finecooking.com/recipes/s...ns-marsala-mus...
>
> I bet this would be good, too, made with turkey ipo the pork.

If the skin were still attached it might even be *better*.

Bob