After we got past the holidays, you know the insane time at work, my middle daughter visited for a week (snow painting adventures of my previous post) things just started to settle just a bit. Then my boss calls this meeting and announces that, "all of you are going to work harder over the next couple of months than you have ever worked in your lives."
My first thought was something along the lines of. "well color me inspired." We had just come off of feeding around 2200 guests Prime Rib, Crispy Tilapia, Butternut Squash and buckets full of Lemon Basil Orzo. That was on top of all of the parties and what not that the holiday season brings us. Well it has been a couple of weeks since that meeting and things are settling down a bit.
Ok enough about my job, I have some new toys...
My beautiful wife Kris bought me a new camera for Christmas, the old one was just a little beat up, note the lens pointed in an odd direction and yes that is duct tape holding it together.
Oh, here is Kris' work with the new camera... Mr. Man and I were going to watch just one episode of Batman and what do you know... and who falls asleep in a chef's coat? I am such a dork!
I finally bought an ice cream maker, it is the cutest little thing, I have only used it once but have a good list of recipes to start with... Say didn't they made lobster ice cream on Iron Chef a couple of weeks ago? I guess I am saying that I have some stuff in the works so be sure to stick around I'll get to it soon! I had to use the catalog photo because I left my table so messy this weekend.
Anyway this post isn't about my new stuff it it really about an old favorite...
Pork Tenderloin Medallions with Marsala.
1 pork tenderloin (about a pound)
4 TBS butter (I use unsalted) divided
1 medium onion diced
about half a pound of Portabella mushrooms, cleaned
1/2 cup Marsala wine
1 cup chicken broth
fresh parsley to garnish
Melt half your butter in a heavy skillet, I pulled out my favorite, the iron skillet, when hot but just short of smoking, brown the pork on all sides, set that aside while you do the rest.
Add the onions and mushrooms to the same skillet and saute together until the liquid that the mushrooms give is evaporated (maybe 10 minutes). Then add the Marsala and cook until it is almost evaporated (about another 10 minutes. Add the chicken broth then put the Pork Tenderloin in the same pan and cook until it is to your liking, medium rareish to me, (another 10 minutes at a low simmer) then pull the pork out and put it on your serving platter to rest. Turn up the heat on the sauce add the rest of your butter and reduce to about 3/4 cup.
Slice the pork tenderloin into medallions and serve. We picked pasta, but I really love this with potatoes too. For as simple as it is to make this is wicked good... good enough to get Miss Lu up for seconds.
