Mino Prime Steaks Pork Tenderloin is a staple in our house because of the versatility. It’s excellent grilled with a Thai chili sauce, or thrown into a pork fried rice but my personal favorite is topped with Marsala sauce. This is one of those heartfelt dishes that reminds you of mom. I like to serve it best with a side of penne with meat sauce, but mashed potatoes will work too. Enjoy!
Mino Prime Pork Marsala Recipe
- 1¼ pounds Mino Prime pork tenderloin
- ⅓ cup + 1 tbsp arrowroot flour (or all purpose flour), separated
- 3 tbsp extra virgin olive oil, separated
- 8oz baby bella (or cremini mushrooms), sliced
- 8oz shiitake mushrooms, sliced
- 2 garlic cloves, chopped
- 5 sprigs fresh thyme
- 1¼ cup marsala wine (dry)
- ¾ cup chicken broth
- 1 tbsp unsalted butter, room temperature
- Parsley for garnish, optional
- Salt and freshly ground black pepper
- Avocado oil spray
Prep the Pork Loin
- Pat the pork tenderloin dry. Remove the “silver skin.” The silver skin is a patch of connective tissue found on one end of the pork tenderloin just below a little bit of fat. You want to remove it with your knife because it becomes very tough when cooked. Slide your knife underneath the silver skin towards the end of the piece of tenderloin. Holding on to the little “tag” of silver skin, switch the direction of your knife and angle the blade upwards to gently remove the silver skin in one piece. Don’t worry if it doesn’t come off in one piece, just try not to take off too much of the flesh.
- Once the silver skin is removed, cut the pork tenderloin into 1 inch pieces on an angle into medallions.
- Space a few pork medallions out on a piece of parchment. Top with another piece of parchment and use a meat mallet or rolling pin to pound the medallions into thinner pieces, about ½ inch. Pound all of the pieces of pork and place them on a plate or tray.
Cooking the Pork Loin
- Next in a shallow bowl, add the arrowroot flour and season with salt and freshly ground black pepper.
- Season the pork medallions with salt and freshly ground black pepper. Then dredge the pork in the arrowroot flour. Using your hands, “slap” the pork to remove excess flour. After dredging the pork, place them on a tray or plate.
- Heat a large pan) over medium-high heat. Add 1 tbsp extra virgin olive oil and spray with avocado oil spray.
- Brown the pork medallions in batches, cooking for 1 minute on each side. If the pan is dry, add 1 tbsp of extra virgin olive oil at a time. The pork will not be cooked all the way through. When pork is browned, place on a clean plate or tray.
Make the Marsala Sauce
- Once the pork is browned, turn the pan down to low. Add 1 tbsp of extra virgin olive oil and add shallots. Cook for 1-2 minutes and season with salt and freshly ground black pepper.
- Turn the heat up to medium-high and add both mushrooms. Don’t touch the mushrooms to allow them to brown. Once there is some color, you can start stirring the mushrooms.
- Once the mushrooms are almost fully cooked, season with salt and freshly ground black pepper. Next add the garlic and fresh thyme and cook for 1-2 minutes.
- Next turn the pan to medium and add the marsala wine. Allow the mixture to simmer gently simmer and reduce for about 3-4 minutes (until the alcohol has burned off).
- Add the chicken stock and allow this mixture to simmer and reduce for 5 minutes. There should be a good amount of liquid left after this.
- Add the cooked pork medallions and allow this mixture to simmer for 2 minutes. The sauce will thicken slightly. While the pork and sauce are cooking, combine 1 tbsp arrowroot + 1 tbsp cold water in a small dish. Add this mixture to the simmering pork and sauce and stir to combine. The sauce should thicken.
- Turn the heat off and add the butter. Gently stir the butter into the sauce. Taste for seasoning and add salt and freshly ground black pepper if necessary.
- Garnish for fresh thyme and parsley if desired and enjoy!