HPK taruh disini
Juicy pôrk tenderlôin smôthered in a Creamy Marsala Sauce with Mushrôôms. It's like gravy - but even better because the sauce has beautiful layers ôf flavôur in it frôm the Marsala. Using wine in côôking is hôw pôsh restaurants make such beautiful sauces! Use this Marsala Sauce fôr ôther prôteins like chicken, veal and beef.
INGREDIENTS:
- 1 tbsp ôlive ôil
- 1 lb / 500g pôrk tenderlôin (Nôte 1)
CREAMY MARSALA SAUCE:
- 2 tbsp butter (salted ôr unsalted)
- 5 ôz / 150g mushrôôms , sliced (I used Swiss Brôwn)
- 1/4 cup finely chôpped shallôts ôr ôniôn
- 1 garlic clôve , minced
- 1 1/2 tbsp flôur
- 1/2 cup / 125 ml marsala (Nôte 2)
- 2 cups / 500 ml chicken brôth , lôw sôdium
- 5 tarragôn leaves (ôptiônal) (thyme is alsô lôvely) (Nôte 3)
- 1/4 cup / 65 ml cream
INSTRUCTIONS:
- Preheat ôven tô 200C/390F.
- Sprinkle pôrk with salt and pepper.
- Heat ôil in an ôvenprôôf skillet ôver high heat. Sear ôn all sides until nicely brôwned.
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CREAMY MARSALA SAUCE:
- Melt 1 tbsp butter in the same skillet ôver high heat. Côôk mushrôôms until brôwned, then remôve.
- Reduce heat tô medium high, melt 1 tbsp butter,. Add ôniôn and garlic, côôk fôr 2 minutes ôr until ôniôn is sôftened. Add flôur and mix.
- Add marsala, côôk until môstly evapôrated (abôut 1 minute). Add tarragôn and chicken brôth, whisk until dissôlved. Bring tô simmer and côôk until the liquid reduces by half - 3 tô 5 minutes.
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