I made this maybe two years ago, and have been meaning to make it again ever since.  Clearly it takes me a while to get around to recipes I’ve already tried before.  But this is divine.  The pork is tender and flavorful, surrounded by a delicious, rich and savory mushroom sauce.  I’m a big fan of mushrooms, and I love the way their earthiness plays with the acidic flavor of the marsala wine.  You’ll want to serve this with something that can soak up all the delicious flavors of the sauce.  I served it with sautéed kale and roasted broccoli, but roasted or baked potatoes would be awesome, or mashed potatoes.  I’d also recommend this with some goat cheese on top, it adds an awesome creamy coolness.

Marsala Pork with Mushrooms

Serves 8-10

• 1 lb baby bella mushrooms, sliced
• extra virgin olive oil
• 2 pork tenderloins, about 2 lbs
• 1/2 cup flour
• 1 tsp salt
• 1/2 tsp dried thyme
• 1 tsp herbs de provence
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1 cup Marsala wine

In a large frying pan, heat a drizzle of olive oil over medium high heat.  When the pan is hot, add sliced mushrooms.  Sauté until the mushrooms are browned and tender (it’s best to let them sit in an even layer for a minute or two before stirring).  Remove mushrooms to a large plate while you cook the pork.

Rinse and pat dry the pork tenderloins.  Using a sharp knife, cut the tenderloins into about 3/4″ thick medallions.  In a flat-ish bowl, whisk together the flour, salt, thyme, herbs de provence, garlic powder and pepper.  Place a few medallions into the flour mixture at a time, coating all sides.  Add a little more olive oil to the fry pan, and cook medallions over medium-high heat, until browned on both sides, about 2 minutes each side.  Remove to the plate with the mushrooms and continue cooking the pork in batches.

Once all of the pork has finished cooking, return pork and mushrooms to the pan.  Pour in the Marsala wine and cover.  Let simmer for about 10 minutes.  Taste and adjust seasoning as needed, let simmer for about 5 more minutes, or until pork has cooked all the way through.  Serve immediately and enjoy!