For some reason I’m sure I’ll never understand, I’ve never liked Chicken Marsala. I’m not sure what it is about the dish that I dislike exactly. I’ve tried to like it – I’ve cooked a few different versions of Chicken Marsala and ordered it in restaurants several times. I’m not a glutton for punishment, it just seemed insane to me that I could not like a dish that had so many good things going for it. Mushrooms? Check! Gravy? Check! Cooking with booze? Check! Who wouldn’t love all of that? Unfortunately, the resulting dish was never more than the sum of its parts.
So when I found a similar recipe that used pork instead of chicken, I was game to try again, even though I was deeply skeptical that it would win me over. But as it turns out, pork is the white meat for me, at least as far as a “Marsala” dish is concerned! It’s so goood! This recipe is easy enough to whip up on a weeknight, but fancy enough that you could unashamedly serve it to guests. The base recipe is for two servings, but it can easily be doubled. I like serving it with a side of mashed potatoes due to all of the extra Marsala gravy goodness going on – you can’t let that go to waste!
Yields 2 servings
1 pound pork tenderloin, cut into 1/2-inch thick slices
1/2 teaspoon kosher salt, divided
1/8 teaspoon freshly cracked black pepper
1-1/2 tablespoons olive oil
1 tablespoon butter, unsalted
1 medium shallot, diced
8 ounces cremini mushrooms, sliced
1/2 tablespoon all-purpose flour
1/4 cup Marsala
1/2 cup chicken stock or broth
1-1/2 tablespoons half and half
2 tablespoons fresh parsley, finely chopped
- Season the pork with 1/4 teaspoon salt and the pepper.
- Heat a large skillet over medium-high heat. Add the olive oil, then add the pork once the pan is very hot. Cook until pork is browned on one side, approximately 2 minutes, then flip and cook for another 1 to 2 minutes on the other side.. Once pork is browned on both sides and slightly firm to the touch, remove it from the pan to a plate and tent with foil.
- Reduce the heat to medium and add melt the butter in the pan.
- When butter is melted, add shallots and a pinch of salt; cook for 30 seconds. Add the mushrooms to the pan and cook until most of the liquid has evaporated, about 5 minutes.
- Sprinkle mushrooms and shallots with the flour and remaining salt. Saute for about 1 minute, stirring constantly, to make sure the “flour” taste cooks out.
- Add the Marsala and cook until it has almost fully evaporated. Add chicken broth and cook until the liquid is reduced by half, about 5 minutes.
- Add the half and half, parsley, pork, and any accumulated juices from the plate. Cook until heated and slightly thickened, and pork is cooked through, about 2 to 3 minutes.
- Season to taste with salt and pepper.
- Serve with mashed potatoes!
(Originally prepared 5/23/13)