Monday, July 2, 2012

Tenderloin Medallions Marsala with Mashed Cauliflower


This is a lighter version of a classic "comfort food" dish.


Pork Tenderlion


Salt and pepper

Fresh garlic paste

2 tablespoon’s butter

Marsala sauce:

½ cup Marsala wine


1/3 cup tomato paste

Dash of cayenne pepper

Salt and pepper

Boil cauliflower whole in a large pot on the stove top.  It should be tender and ready for mashing within 15 minsutes or so.  Drain and remove hard stems.  Add in butter and spices and mash with potato masher until smooth.  Rub tenderloin with a salt and pepper and cut into 1 inch thick medallions. Stove top- Cook over medium heat for 1 to 2 minutes on each side of the meat.   Make sure you do not overcook the pork.  Remove from pan, then add in your shallots with a little bit of olive oil.  Sautee one minute and then add the rest of the ingredients and bring to a boil to reduce.

Tip:  For a more gourmet looking presentation, fill a large soup ladle with mashed cauliflower and plate.  Garnish with a fresh rosemary sprig.

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