::pork:medallion:pasta::

Okay, so in the past I have mentioned that I post a lot of chicken and seafood recipes and rarely touch upon meats such as beef and pork ~ probably because I just don't eat a lot of it {especially beef, much to my boyfriend's chagrin, lol}. But I did find some delicious looking recipes in Rachel Ray's latest cookbook that a friend of mine purchased for me {I seriously love this cookbook}...so I will share a few of my next recipes from this book. 

So instead of blabbing away for half of the post, let's begin!

Bon Appetit!

Pork Tenderloin Medallions with Marsala Sauce & Pasta

From Rachel Ray's Look+Cook - PG. 166-167

"My Mom is from Sicily, where Marsala is made. This is a simple recipe for you to share with your loved ones."

Ingredients

Salt

1 pound pappardelle or fettuccine

2 pork tenderloins, 1-1/2 to 1-3/4 pounds total, trimmed of connective tissue and silver skin {you can ask your butcher to do this}

Black pepper

1/2 cup plus 2 tablespoons all-purpose flour

5 tablespoons EVOO {extra-virgin olive oil}

4 tablespoons {1/2 stick} butter

1 pound cremini mushrooms, thinly sliced

3 to 4 garlic cloves, finely chopped

1 cup Marsala {wine}

1 cup chicken stock

1 cup fresh flat-leaf parsley leaves, finely chopped

Directions

Bring a large pot of water to a boil for the pasta. When the water boils, add salt and cook the pasta to al dente. Drain the pasta.

While the water comes to a boil, slice each of the pork tenderloins into 2-inch pieces. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8-inch thick. Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly. 

Heat a tablespoon or two of the EVOO at a time in a large skillet over medium-high heat and brown the medallions in batches for 2 to 3 minutes on each side. Keep the cooked meat on a platter. 

When the pork is finished cooking, add the butter to the skillet. Then add the mushrooms to the skillet and cook until golden brown, 7 to 8 minutes, add the garlic to the pan after 3 to 4 minutes. Season the mushrooms with salt and pepper. Sprinkle the mushrooms with the 2 tablespoons of flour and cook for 1 more minute. Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Slide the meat back in and stir in the parsley. 

Remove the pork and arrange on a platter or dinner plates. 

Toss the cooked pasta with the remaining sauce and serve alongside. 

Sounds simple and delicious enough!

I at first had no idea what Marsala was - an Indian term, lol, and I was like, "What?? They make it in Italy?" but anyways, I made sure to add that up top to the ingredients list after I figured it out. 

Now, you might be asking what if you can't find marsala - other substitutions would be a port, dry sherry or Madiera wine. 

Some people just say to use any leftover wine if you want to - even a Pinot Noir from California...apparently Marsala quite a sweet wine so a lot of people recommend using Sherry. 

If you're still not convinced than ask someone at your local liquor store for any suggestions. 

Let me know if you give this recipe a shot! :)

PS. If you want to watch the video of how to make this recipe just google the recipe name and Rachel Ray's website should pop up. 

I was also surprised to find the one of the pictures of this recipe online that's in the book. :) 

I think Rachel Ray is growing on me. Lol. 

-S.*