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. Serves 4-6.

Buttermilk Mashed Potatoes with Chives

3 lb. russet potatoes (4 to 6 medium), peeled and cut into 1-1/2- to 2-inch chunks
Kosher salt
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.

Using a ricer, food mill, or potato masher, 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. Yields 5 1/2 Cups.

Make Ahead Tips

If you need to keep the potatoes warm before serving, create a makeshift double-boiler: Transfer the potatoes to a large stainlesssteel 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.

Have A Great Week My Friends,

Phil

Open-Face Brie, Apple, and Arugula Sandwich

8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
8 tsp. Dijon mustard
4 cups packed baby arugula
1 medium Fuji apple, cored and thinly sliced
Kosher salt and freshly ground black pepper
8 oz. Brie, thinly sliced

Position a rack 6 inches from the broiler and heat the broiler to high.

Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes.

Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoasted side. Top with the arugula and then the apple slices. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.

Broil just until the Brie starts to melt, 1 to 2 minutes (don’t let it melt too much or the apple will get warm and the arugula will wilt). Sprinkle with a little black pepper. Serves 4.

This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick garnish (and a great snack on its own)—just toss the leaves with olive oil and salt and bake in a hot oven. Be sure to dry the kale carefully after rinsing, or it won’t crisp well.