Wednesday, May 18, 2011

Pork Medallions with Marsala and Mushrooms

  • 1lb pork tenderloin trimmed 
  • 1/2 pound mixed wild mushrooms (If you like mushrooms I would suggest doubling the amount)
  • 2 Shallots
  • 1/3 cup Marsala wine or apple juice
  • 1/2 cup reduced sodium chicken broth 
  1. Cut pork into 8 equal pieces. Place 1 piece between 2 sheets wax paper; gently pound with meat tenderizer or rolling pin until 1/2 inch thick. Repeat with remaining pork pieces.
  2. Spray large nonstick skillet with nonstick spray and set over medium- high heat, Sprinkle pork with salt and pepper to taste; add to skillet and cook until browned and cooked through, about 3 minutes per side. Transfer to plate and keep warm. 
  3. Add mushroom, shallots, 1/4 teaspoon salt and pepper to the skillet. Cook, stirring frequently, until mushrooms are browned, about 5 minutes. Add wine, scrapping up browned bits from bottom of skillet. Cook until liquid is almost completely evaporated, about 4 minutes. Add broth and boil 3 minutes. Transfer pork back to skillet to warm through. 

    Nutritional Information:
    Per Serving (2 pieces pork and 1/3 cup mushroom and sauce): 186 cal, 3g fat, 8g carb, 0g fiber, 25g protein.
    Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

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