Pork Tenderloin Medallions with Marsala Sauce and Pasta

***Once again - Thank you ALL for sharing the past year with me.  I've gotten some of the most awesome e-mails from some of you lately, and your comments always make me smile.  I hope you all are blessed with a very prosperous New Year!  I can't wait to see what 2011 has in store!

While thumbing through Rachael Ray's new Look + Cook cookbook, I came across this recipe and realized something - I've never made a pasta dish with pork!  Can you believe that?  It's always the same ole' chicken or beef.  I've never really thought about it, but this dish struck me as something that would be delicious.  I gave it a whirl, and it was indeed scrumptious!  

We had leftovers the next night, and it tasted even better after all the flavors had time to sit there in the fridge and get all cozy together.  ;-)

Rachael's method of pounding out pork medallions from the pork loins is genius.  Because I was making dinner for just the two of us, I was able to use only half of one loin and put the other half in the freezer for later use.  I simply halved the rest of the ingredients, as well.  

The flavors in this dish are heavenly, and are perfect for the cold winter months that are upon us.  Marsala wine is always divine with sauted mushrooms, and the combo makes for a killer sauce in this dish.

Bon Appetit!***

Pork Tenderloin Medallions with Marsala Sauce and Pasta
Source:  Look + Cook cookbook by Rachael Ray

Ingredients:

• 1 pound pappardelle pasta or 12 ounces fettuccine
• 2 pork tenderloins, 1 1/2 to 1 3/4 pounds total, trimmed of connective tissue and silver skin (a task your butcher can do for you)
• 5 tablespoons EVOO – Extra Virgin Olive Oil
• 1/2 cup plus 2 tablespoons flour, as needed for coating
• Salt & freshly ground black pepper
• 4 tablespoons butter
• 1 pound cremini mushrooms, thinly sliced
• 3-4 cloves garlic, finely chopped
• 1 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup flat-leaf parsley, finely chopped

Yields: 4 servings

Preparation:
Place a large pot of water over high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente according to package directions.

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

Heat a couple of tablespoons of EVOO at a time in large nonstick skillet over medium-high heat and brown medallions about 2-3 minutes on each side. Keep cooked meat on platter covered with foil.

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

Remove the pork cutlets and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve.