Mushroom Marsala Pork Tenderloin

Mushroom Marsala Pork Tenderloin

This quick and easy Mushroom Marsala Pork Tenderloin, uses always tender pork tenderloin cut into quick cooking medallions and cooked up with a delicious mushroom Marsala sauce.

This recipe was first published in 2014, and remains in regular rotation in our household! I though it was in need of some updated photos and just general updating, though. I’ve also added a quick video showing how to remove the silverskin on a pork tenderloin.

This delicious recipe is one of my favourite ways to enjoy pork tenderloin and the fact that it is quick, easy and delicious is just a big bonus! But while this dish is quick and easy for a weeknight meal, it’s also special enough for entertaining, which is always good.

I enjoy this dish served with rustic mashed potatoes or try a 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.

Mushroom Marsala Pork Tenderloin - a favourite one-pan, 30 minute meal!

Cook’s Notes for Mushroom Marsala Pork Tenderloin




I love this dish with pork tenderloin, but I have also made it with beef medallions or thinly sliced chicken breast. I think it would be nice with other cuts of pork as well, such as boneless loin chops or even bone-in pork chops.

As for the Marsala, I use the Italian Sperone Dry Marsala (bottle pictured below).

This dish cooks up quickly in a really hot skillet, so be sure to have all your ingredients measured, ready and handy next to your pan. You won’t have time to run and get things!

As mentioned, above, this entire dish should be cooked over a bit more than medium-high heat, depending on your oven and/or the pan you are using. You want that to get a good sear on your meat, to get golden, delicious mushrooms and to reduce your sauce quickly, so don’t hesitate to nudge up the heat under your pan if needed.

Mushroom Marsala Pork Tenderloin - a favourite one-pan, 30-minute meal!

How to Remove the Silverskin on Pork Tenderloin

For years I’ve been writing “remove the silverskin” on recipes using pork tenderloin, but it occurred to me that not everyone knows what that means or how to do it. So I thought I’d make a quick how-to video on show how to remove the silverskin on pork tenderloin for anyone who might need it. Using a piece of paper towel to pull the pieces off, is one of the best tips I ever learned. So much easier!

The reason to remove the silverskin in the first place, is because it shrinks as it cooks and causes the meat to warp and cook unevenly. It’s is also unpleasantly tough to eat.

Mushroom Marsala Pork Tenderloin

Skillet Pork Medallions in Mushroom Marsala Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 565 kcal
Author: Jennifer
This is both a quick and easy dish for weeknight meals and a great dish for entertaining that cooks up quickly. Be sure to have all your ingredients measured, ready and handy for this one. Try it with beef medallions or thin chicken cutlets as well.
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Ingredients

  • 2 lb pork tenderloin (about 2 small or one large tenderloins)
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp unsalted butter
  • 2 Tbsp 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 plus more for garnish

Instructions

  1. Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into medallions about 1 1/2-inches thick. Place medallions with the cut side up and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.

  2. 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 pork to a plate.

  3. 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. Allow the Marsala to boil until almost completely evaporated.

  4. Once the Marsala has almost completely evaporated, add the chicken broth and cook until the mixture is 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. Serve garnished with additional parsley.

 

Mushroom Marsala Pork Tenderloin - a favourite one-pan, 30 minute meal!
 

58 Comments

  • We eat a lot of pork tenderloin, but I usually roast it whole. I’m looking forward to trying something new. The whole family loves mushrooms so I think this will be a winner!

  • I’ll be trying this with some venison loin and likely use a full pound of mushrooms. It should go well with roasted potatoes tossed with olive oil and Parmesan cheese.

  • Looks really good. The wife can’t have red meat so we eat a lot of chicken/turkey and pork. with pork being our go to meat. Will definitely try this.

  • Hi Jennifer, Great to hear from Muskoka. I live in Penetanguishene. We’re having friends for dinner tomorrow night and I planned on baking port tenderloin but when I saw your recipe I knew I had to try it. Thanks for sharing

    • Hi from sunny and getting warmer by the day Muskoka, Sharon! You’ll enjoy this dish, I’m sure. I love it with mashed potatoes, as the marsala sauce and mushrooms go really well with it.

  • I have the same problem with buying pork tenderloins and not knowing what to do with them! I’m going to try this soon- thanks for the recipe :)

    • Thanks April. I always seem to end up with a freezer full of tenderloins from buying them when they’re on sale. This is a nice way to use them (cutting them into medallions). Very tender, quick to cook and you can use any number of sauces with them.

  • making this tonight but using porcini’s. Adding a bit of capers, too. Serving with garlic mashed potatoes and broccolini. Thanks – great way to prepare tenderloins!

    • Thanks Dawn and yes, perfect with garlic mashed! We are finely enjoying some lovely Fall weather here, but still, Fall is in the air, so I’m back to my regular dishes, like this one :)

  • OMG, this looks AMAZING, Jennifer! I absolutely love pork tenderloin, but I tend to get serious cravings for it once the weather turns a bit colder and it just got chilly here last week. Needless to say, THIS needs to happen! I could drink that sauce! ;) Cheers, friend1

  • Last night as I was cooking a Pork Tenderloin I thought ‘What about a sauce??!!! So I made your Marsala Sauce. I let the Tenderloin rest then sliced it and put the slices into the sauce while I dealt with the vegetables. Fingers crossed I hoped the meat wouldn’t get tough and dry. Imagine my surprise, absolutely lovely. Meat flavoursome, stayed tender and sauce just sublime. I shall make it your way next time. Who can go past a lovely Marsala sauce! Thankyou Jennifer for another yummy dinner 😀.

    • Mary you think just like me! :) I have a thing about sauce. I guess I just find plain meat boring and one note. So I am always drawn to meat with sauce recipes, like this one. Best of both worlds. Meat for my husband and sauce for me!

    • Hi Diane, This particular recipe is probably not suited to slow cooking. This one is about quick-searing the lovely tenderloin. Slow cooking would do totally different things to the meat, in more of a steaming/braising way. I imagine there are marsala recipes for the slow cooker if you wanted to try another one. I would definitely not use a pork tenderloin in the slow cooker though. Perhaps a whole loin cut of some sort.

  • This looks delicious. Can’t wait to make this for when company comes over! Can I make this in advance or do I need to serve immediately?

    • Hi Ruchi, If you want to enjoy this one at it’s best, I would make fresh. That said, if you’d rather not and just enjoy your company, you can make this ahead. You may need to thin the sauce a bit and be sure not to over-cook the pork. Other than that, should be good. Enjoy!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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