Pork Tournedos Marsala


Pork medallions done in the Shogayaki style, but with a Marsala sauce instead.



4 lean medallions of pork – fillet or loin sliced to about 20-25mm is best.

2 tblsp tomato paste.

2 tsp chilli sauce.

¼ cup Marsala.

Pinch salt.

A little olive oil.

1 clove garlic, peeled and finely chopped.

2 tblsp plain flour.

1 small bunch parsley.

1 ½ cups vegetables stock.



Place the meat in a ziplock plastic bag. Mix together the Marsala, tomato paste, chilli sauce and salt. Add to the bag, seal and squish around until the meat is fully covered. Leave to marinate in the fridge for at least 4 hours, preferably overnight.



Heat a pan over a hot flame. Remove the meat from the marinade and seal on both sides and add the garlic. Fry until the garlic turns golden then add the marinade and the parsley, reduce the heat and cover until done to taste [probably 8-10 minutes]. Remove the medallions, place on a plate, cover with kitchen foil and place in the warming drawer. Sprinkle the flour over the pan liquor and cook until all the lumps have disappeared then add the stock. Cook, stirring, until the mixture bubbles. Simmer for a minute or two then decant into a sauce jug through a sieve. Spot the plates with a little of the sauce, place the medallions on the spots and serve immediately.


Serve with: Roast potatoes and mixed vegetables.


Serves: 2.

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