Pork Medallions in Mushroom Marsala Sauce
2 lb. pork tenderloin (about 2 tenderloins)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
3 Tbs. unsalted butter
2 medium shallots, finely diced
12 oz. cremini mushrooms, thinly sliced 1 Tbs. all-purpose flour
1/2 cup dry Marsala
1 cup homemade or low-salt chicken broth
3 Tbs. heavy cream
1/4 cup chopped fresh flat-leaf parsley
Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper.
Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve.
Serve with Buttermilk Mashed Potatoes with Chives or simple buttered baby potatoes when they're in season.
Buttermilk Mashed Potatoes with Chives
3 lb. russet potatoes (4 to 6 medium), peeled and cut into 1-1/2- to 2-inch chunks
6 to 8 Tbs. unsalted butter, at room temperature, cut into 4 pieces
1 cup buttermilk, at room temperature
1/4 cup thinly sliced chives (1 small bunch)
freshly ground black pepper
Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.
Mash the potatoes, stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.
Make Ahead Tips:
If you need to keep the potatoes warm before serving, create a makeshift double-boiler: Transfer the potatoes to a large stainless steel bowl, cover tightly with plastic wrap, and place the bowl over a pan of simmering water. The potatoes can be held for about an hour this way—just be sure that the bottom of the bowl sits above the surface of the water and that the water doesn't simmer away.