Pork Medallions Over Marsala Orzo

14 05 2013

I tend to use onions, garlic and mushrooms in the base of a lot of my dinners because they quickly help add flavor to just about anything. But recently I’ve heard from some friends who like to try my recipes that they don’t like mushrooms so tend not to try recipes with mushrooms in them. Two pieces of advice….if you’ve never liked shrooms and haven’t tried them in a while, try them again. It took me many years to come around to them, but I enjoy them now. You may be surprised how your taste buds change! And secondly, if you’ve tried them recently and still can’t stand them – just omit them from recipes you’d like to try. Don’t pass up a good recipe just because of a few scary shrooms 🙂

Pork Medallions Over Marsala Orzo

Pork Medallions Over Marsala Orzo

The following serves 2:

  • 4 – 6 pork loin cutlets
  • Extra-virgin olive oil
  • Salt and pepper
  • Garlic powder
  • Half medium onion, sliced
  • 2 – 3 large cloves of garlic, minced
  • Pinch red pepper flakes
  • 1 red bell pepper, sliced
  • 1 package of mushrooms, sliced
  • 3/4 cup dried whole wheat orzo
  • Marsala wine
  • Parmesan cheese, grated
  • Fresh parsley, chopped

Heat some olive oil (few turns of the pan) in a large skillet over medium-high heat until shimmering. Season pork cutlets with salt, pepper and garlic powder on both sides. Add to hot pan and saute until browned on both sides (few minutes on both sides). Remove to a plate and cover with foil.

Reduce the heat to medium on the same skillet you cooked the pork in. Add onions and saute for a few minutes, scrapping up any brown bits in the pan. Next add garlic and a pinch of red pepper flakes.  Cook for another minute. Next add red bell pepper and mushrooms. Saute and continue to toss until the mushrooms start to brown. Season with salt.

Meanwhile, bring a pot of water to a boil. Season generously with salt and cook the orzo to al dente according to package directions. Save 1/4 cup of the cooking liquid and strain orzo.

Once the mushrooms are browned and the orzo is strained, degalze the skillet with some marsala wine – a few turns of the pan. Be sure to scrape up any brown bits in the bottom of the pan at this point as well. Bring to a bubble and reduce heat to low. Add the strained orzo right to the skillet and toss well so it begins to soak up the marsala. Add about half the cooking liquid along with a good handful of parmesan cheese. Stir quickly so the cheese melts into the pasta evenly and doesn’t clump.

Taste orzo and season with salt if needed. Spoon orzo among two plates. Serve pork medallions over orzo and garnish with chopped fresh parsley.




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