This Pork Marsala recipe has melt-in-your-mouth pork tenderloin medallions coated in a creamy mushroom marsala sauce. It's quick and easy to make in under half an hour! Cut the pork into slices that are about 0.75"-1" thick. Season with the garlic powder and salt & pepper, and then coat each piece in flour.
You can make this without cream. I'd probably bump the marsala up to 1 cup (or add 1/4 cup chicken broth instead of the cream) and then let it reduce for a bit longer (just don't overcook the pork). I love my cooking tongs to quickly turn the pork.
1 x 5.5 kg neck-end shoulder of higher-welfare pork , or 2 x 1.75kg boneless higher-welfare pork shoulder joints Preheat the oven to 180°C/350ºF/gas 4. Place the pork in a large roasting tray. Using a small, very sharp knife (a Stanley knife is ideal), score deep incisions into the pork skin at 2cm intervals, in a crisscross fashion.
Preheat the oven to 180°C/350ºF/gas 4. Place the pork in a large roasting tray. Using a small, very sharp knife (a Stanley knife is ideal), score deep incisions into the pork skin at 2cm intervals, in a crisscross fashion. Drizzle over a generous lug of oil, season with sea salt and black pepper, then rub it all over.