Seared Pork Medallions in Marsala-Mushroom Sauce

The traditional flavors of chicken Marsala are taken in a completely different direction in this recipe by subbing rounds of pork tenderloin for the chicken cutlets.

• 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

Sprinkle the pork with 1 tsp. salt and 1/2 tsp. black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking off any excess.

Heat 1 Tbs. oil and the butter in a large (12-inch) heavy-duty skillet over medium heat until the butter melts. Add the pork and cook, without touching, until it starts to brown nicely and easily releases from the pan, about 4 minutes. Flip and cook the other sides in the same manner until the pork is cooked through and then transfer to a large serving platter. Cover loosely with foil.

To make the sauce, add the remaining 1 Tbs. oil and shallot to the pan, sprinkle with 1/4 tsp. salt, and cook, stirring, until the shallot softens and becomes translucent, about 2 minutes. Add the mushrooms and cook, stirring, for 1 minute. Add the Marsala, raise the heat to high, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the liquid has almost completely reduced, about 2 minutes. Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 minutes. Whisk in the cream and bring to a boil. Take the sauce off the heat and spoon it over the pork. Serve sprinkled with parsley.