Grilled Pork Medallions With Pasta Recipes

PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE & PASTA

Steps:

• 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, adding the garlic to the pan after 3 to 4 minutes. Season the mushrooms with salt and pepper. Sprinkle the mushrooms with the 2 tablespoons 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.

PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE AND PASTA

Steps:

• 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 pasta.
• Meanwhile, slice each pork tenderloin 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 oil at a time in a large skillet over med-high heat and brown the medallions in batches for 2-3 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, 7-8 minutes, adding the garlic to the pan after 3-4 minutes.
• Season the mushrooms with salt and pepper.
• Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 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.