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Old 10-09-2017, 10:05 AM   #1
jerp
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Default Wild hog backstrap medallions in mushroom Marsala cream sauce

Tried this over the weekend - turned out great

Wild hog backstrap (or store bought pork tenderloin)
Salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
3 Tbs. unsalted butter
2 medium shallots, finely diced
12 oz. sliced mushrooms
Flour
1/2 cup dry Marsala wine.*
1 cup homemade or low-salt chicken broth
3 Tbs. heavy cream
1/4 cup chopped fresh flat-leaf parsley
Cut the pork into 1-inch-thick medallions. Press down with the palm of your hand or hammer to flatten slightly. Season the meat with salt and black pepper. Dredge in flour – shake off as much as you can, leaving a very light coating

Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and just sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a covered plate and repeat with the remaining pork.

Melt the remaining 2 Tbs. butter in the pan. Add the shallots and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Add add the Marsala - once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve.
Serve over pasta or with mashed potatoes

• Note – you can use the cheap Marsala cooking wine from the grocery store but I like to use “Florio” – available at liquor stores.

Last edited by jerp; 10-09-2017 at 10:14 AM..
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Old 10-09-2017, 10:12 AM   #2
jerp
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Old 10-09-2017, 10:16 AM   #3
slabnabbin
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Looks great
I'll have to try this


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Old 10-09-2017, 02:57 PM   #4
Coachs Wife
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That's good stuff!
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Old 10-09-2017, 03:02 PM   #5
czechgrubworm
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I am chasing some hogs this weekend... Saving this. Thanks.
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Old 10-09-2017, 03:15 PM   #6
35remington
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Thanks for posting. Gonna try this one.
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Old 10-09-2017, 04:00 PM   #7
texashunter
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Gonna try this, thanks
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Old 10-09-2017, 04:25 PM   #8
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WOW! I'm adding this to the menu soon!
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Old 10-09-2017, 04:31 PM   #9
Mike D
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Dang. I don’t like mushrooms but this sounds/looks good!


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Old 10-09-2017, 04:36 PM   #10
JSBrit
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Man that looks gooood!!
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Old 10-09-2017, 04:37 PM   #11
SwampRabbit
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That looks awesome John!
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Old 10-10-2017, 10:37 AM   #12
EliteDriver
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Mmmmmmm....
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Old 10-10-2017, 05:10 PM   #13
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Looks great definitely on my to do list.
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Old 10-15-2017, 10:14 AM   #14
DFA
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Man that sounds and looks good....thanks for posting
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