This easy pork tenderloin recipe is one of my favourite dishes and a great choice when I wonder what to do with those pork tenderloins. It is a dish that is both a quick and easy dinner option (you can be enjoying this one-skillet dish in under 30 minutes!) and a delicious and elegant dish for entertaining (or a special dinner for two in case you’re still looking for Valentine’s dinner-at-home idea).
An easy pork tenderloin recipe, this dish cuts the tenderloin into quick cooking medallions and cooks them up with a mushroom Marsala sauce.
I have made this dish so many times, I think I have it memorized. I love it with pork tenderloin, but I have also use the same sauce with beef medallions or thinly sliced chicken breast. The one thing to know about this dish is that it cooks up quickly in a really hot skillet, so be sure to have all your ingredients measured, ready and handy. You won’t have time to run and get things.
I enjoy this dish served with rustic mashed potatoes (or try garlic mashed). I will set some water to boil for the potatoes while preparing my ingredients. The potatoes then boil as the dish gets cooked on the next burner. Simply drain the potatoes, add some cream and butter and mash. Try some small new potatoes and leave the skin on. Pretty and easy.
- 2 lb. pork tenderloin (about 2 tenderloins)
- Kosher salt and freshly ground black pepper
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. unsalted butter
- 2 medium shallots, finely diced (can substitute red onion)
- 12 oz. cremini mushrooms, thinly sliced (or regular button mushrooms)
- 1 Tbsp. all-purpose flour
- 1/2 cup dry Marsala wine
- 1 cup chicken broth
- 3 Tbsp. heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
- Trim the tenderloins of silverskin and any excess fat (*Tip: use a paper towel to pull the silverskin). Cut the tenderloins into 2-inch-thick medallions. Place medallions with a cut side up and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.
- Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over high heat (somewhere between medium-high and high. You want a really hot pan, but not so hot that it will scorch). When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Don't over-crowd the pan. Do in two batches, if necessary. 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.
- Melt the remaining 2 Tbsp. butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala.
- Once the Marsala has almost completely evaporated, add the chicken broth and cook, until reduced by half, about 3 minutes. 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.