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Tuesday: Pork Medallions in Marsala & Mushroom Pan Sauce with Wild Rice

Wanna know something? Wild rice isn’t really rice – it’s an aquatic grass. Yup, grass not rice. It’s indigenous to Great Lakes region and the Chippewa and Sioux relied on it as a staple in their diet. It’s high in protein, complex carbs and potassium, B vitamins and fiber. Even better? It’s low in sodium and fat. I could go on and on but you will love it with a little olive oil, salt and pepper. If your kids have never tried it, they can tonight! But be prepared and have some back-up nuker rice too – just sayin’.
Serves: 4     Prep: 20     Cooking: 45


For the Pork
3 pounds pork tenderloin (about 3 tenderloins)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 medium shallots, finely diced
8 ounces cremini mushrooms, thinly sliced
1 heaping tablespoon all purpose flour
¾ cup dry Marsala
1 1/2  cups homemade or lower-salt chicken broth
¼ cup heavy cream
1 cup frozen peas, thawed
¼ cup Italian flat-leaf parsley, choppedFor the Rice
1 ½ cups wild rice
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh marjoram, optional
¼ teaspoon each kosher salt and freshly ground pepper
For the Greens
2 teaspoons white wine or champagne vinegar
2 tablespoons good olive oil
8 ozs mixed greens
Salt and pepper


Prep Opportunity
Trim the tenderloin of silverskin and any excess fat. Slice off the tapered ends and approximately 2-3” off the other ends.  Plan your cuts so that you have three 6” tenderloins remaining. Cut the ends into 1” cubes and store tightly in a resealable bag for use Thursday. Cut each of each of the tenderloins into three 2” thick pieces - ‘medallions’. You should get 9 pieces. Be mindful to make sure they are the same size. Flip each medallion onto a cut side and press down with the palm of your hand to flatten just slightly. Season the meat with 1/2 teaspoon salt and ¼ teaspoon pepper. Cover and refrigerate.
Slice mushrooms and thaw peas.
Rinse rice in a colander and remove any extraneous material.
Bring a large saucepan of water to a boil – about 3/4's full. Stir in wild rice and 1 teaspoon Kosher salt, reduce to a simmer, and cook until wild rice is tender, about 40 minutes.  
In a small bowl, combine vinegar, olive oil to dress the greens. Set aside.
Prep the shallots and herbs.
Measure flour, Marsala, stock, and cream. Be ready to cook!
Heat the olive oil and 1/2 tablespoon of the butter in a large sauté pan over medium high/high heat. Get your splatter guard if you have one.
When the butter is melted and foaming, add half of the medallions and sear until nicely browned, 2 to 3 minutes.
Flip and cook the other side until the pork is browned and slightly firm to the touch, about another 2 minutes.  They are ready to turn when you can lift them easily. If they are sticking, they aren’t ready to turn.
Transfer medallions to a plate and cover loosely with foil. Add ½ tablespoon butter to the pan and repeat with the remaining medallions.
Melt 1 tablespoon butter in the pan over medium heat. Immediately add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits in the pan.
Add the mushrooms, ½ teaspoon salt and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes.
Raise heat to medium high, sprinkle with the flour and add the Marsala.
Once the Marsala has almost completely evaporated, 30 seconds or so, add the chicken broth and reduce by half, about 3 minutes.
Stir in the cream, peas and parsley.
Return the pork to the pan, nestling them between all the mushrooms 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),about 5 minutes.  
Drain wild rice, transfer it to a bowl, and stir in olive oil, salt, pepper, parsley, and marjoram.
Dress the greens - season with salt and pepper - and divide among plates.
Serve pork, mushrooms and peas over rice with pan sauce.