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Pork Medallions with Mushroom-Marsala Sauce

1   tsp (5 mL) vegetable oil
11/4   lbs (625 g) pork tenderloin
8   oz (250 g) asparagus spears, trimmed
1   small onion
16   oz (450 g) mixed sliced mushrooms
2   garlic cloves, pressed
1   cup (250 mL) 33% reduced-sodium chicken broth
1/2   cup (125 mL) Marsala wine
3   tbsp (45 mL) cornstarch
3/4   tsp (4 mL) salt
1/2   tsp (2 mL) coarsely ground black pepper
2   tbsp (30 mL) butter
1/4   cup (50 mL) snipped fresh parsley
   Hot mashed potatoes (optional)
  1. Cook pork. Add oil to (10-in./24-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Trim fat and silver skin from pork; slice into 1-in. (2.5-cm) medallions. Add pork to Skillet; cook 3-4 minutes or until browned, turning once. Remove pork from Skillet; set aside and keep warm.
  2. Prepare sauce. Meanwhile, cut asparagus into 1-in (2.5-cm) pieces and thinly slice onion using Santoku Knife. Reduce heat to medium; add asparagus, onion, mushrooms and pressed garlic to Skillet. Cook 4-5 minutes or until asparagus is crisp-tender. Combine broth, wine, cornstarch, salt and black pepper in Small Batter Bowl; whisk well. Add broth mixture and pork to Skillet; bring to a boil. Add butter; cook 1-2 minutes or until pork is heated through, stirring occasionally with Bamboo Spatula.
  3. Finish and serve. Snip parsley using Kitchen Shears. Sprinkle parsley over pork mixture; serve with mashed potatoes, if desired.

Yield: 4

Nutrients per serving: Calories 350, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 105 mg, Carbohydrate 18 g, Protein 34 g, Sodium 710 mg, Fiber 2 g U.S. Diabetic exchanges per serving: starch, 2 vegetable, 4 low-fat meat ( carb)

Cook's Tips: A variety of mushrooms can be found in packages of mixed mushrooms. White, cremini and shiitake mushrooms are some of the more popular varieties. If you cannot find packages of sliced mixed mushrooms, any combination of fresh white, cremini or shiitake mushrooms totaling 1 lb (450 g), cleaned and sliced, can be substituted. Be sure to remove stems from shiitake mushrooms. Depending on the time of year, sometimes the only asparagus available is pencil thin. Any thickness of asparagus can be used, but if it is very thin, shorten the cook time of the vegetable mixture to avoid overcooking the asparagus.