Pork Marsala

I'm in the process of learning how to downsize our dinners.  In the last 3 years, I've gone from feeding dinner to 4 people to 3 and more times than not lately - I'm making dinner for the 2 of us.  (How in the world did these kids get old enough to go to college?)  

Pastas and chicken dinners are relatively easy to make for 2 people.  Some meals just aren't very easy to downsize.  Have you ever tried to buy a pork roast to feed 2?  

I'm trying to get creative with my 2 serving menu planning.  I bought a pork tenderloin last week and since they're normally sold in pairs, I had more pork than we could eat at one time.  I put one tenderloin in the crock pot and made Crock Pot Brown Sugar Balsamic Pork.  A couple of days later, I took the second tenderloin and made this Pork Marsala. 

Pork Marsala
2 pork tenderloins
1/4 cup olive oil
12 ounces cremini mushrooms, sliced thin
1/2 onion, minced
3 garlic cloves, minced
1 Tablespoon flour
1 cup chicken broth
3/4 cup Marsala 
4 Tablespoons butter
1 Tablespoon lemon juice
1/2 Tablespoon minced fresh parsley
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Cut each tenderloin, crosswise into 6 equal medallions.  Press lightly to even thickness.  Pat dry with paper towels and season with salt and pepper. 

Heat 1 T. oil in skillet.  Add mushrooms, 1/4 t. salt and 1/4 t. pepper.  Cook 10 minutes until liquid evaporates and mushrooms are browned.  Transfer to bowl.

Heat 2 T. oil in skillet.  Add pork and cook until browned and temperature registers 140.  

Transfer to platter and tent with foil. 

Heat 1 T. oil in skillet.  Add onion, garlic, flour, 1/4 t. salt and 1/4 t. pepper.  Cook 1 minute.

Stir in broth and Marsala and bring to a boil.  Cook until reduced to 1 cup and thickened. 

Reduce heat to low.  Whisk in butter, 1 Tablespoon at a time.  

Stir in lemon juice, parsley, mushrooms and any accumulated pork juices.  Season with salt and pepper.

Spoon mixture over pork medallions and serve. 

I served my pork marsala with some fresh green beans and toasted pita triangles.  

I don't want to name names, but I will say that there is a certain child in my house right now who cannot eat pork without a side of applesauce.  It is actually a family joke now because this child treats her applesauce like a condiment.  It's kind of like eating french fries without ketchup or bread without butter - eating pork without applesauce is unimaginable.  

This was a really tasty meal and it took me less than 30 minutes to put together.  The mushroom sauce was amazing - I may or may not have scooped up the rest of the mushroom sauce left in the pan after I dished out our plates and at it by the spoonful.  Yes, it's THAT good.  Don't judge me til you try it.  :)

Ciao!

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