Pork medallions in a mushroom marsala w/ warm red potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
6 oz Pork Tenderloin 0.125 cup Flour - Gold medal all purpose flour .5 tbsp Butter, unsalted 1 tbsp chopped Shallots 3 tbsp Wine, Marsala Cooking Wine (by KAUAI-CAROLANN) 3 tbsp Heavy Whipping Cream 3 tsp Better than Bouillon Chicken base concentrate (1 tsp) (by BIGFORKIAN) 85.05 grams Mushrooms, fresh 1 tbsp Parsley 141.8 gram(s) baby red potatoe (by DTOWLE) 1 tsp Garlic .67 tbsp Cilantro, raw 1 tsp Thyme, fresh 1 tsp Rosemary 3 tsp Mustard, Dijon, Whole Grain, Trader Joe's (by SRMA63) 2 tbsp (C) Vinegar, Red Wine (Gr Value) 1.5 tbsp Extra Virgin Olive Oil
Sear pork while cooking potatoes remove pork make the sauce and had potatoes to herb mustard and red wine vinegar.
Serving Size: Serves 1 person
Number of Servings: 1
Recipe submitted by SparkPeople user CHEFSANCHEZ.
Serving Size: Serves 1 person
Number of Servings: 1
Recipe submitted by SparkPeople user CHEFSANCHEZ.
Nutritional Info Amount Per Serving
- Calories: 1,263.3
- Total Fat: 60.8 g
- Cholesterol: 211.6 mg
- Sodium: 1,663.9 mg
- Total Carbs: 112.7 g
- Dietary Fiber: 7.8 g
- Protein: 64.6 g
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