• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Main Course Recipes

    Pork Tenderloin Medallions with Mushroom Marsala Sauce

    Sep 11, 2017 | by Jennifer | Last Updated: Oct 15, 2021

    Jump to Recipe Jump to Video

    A quick and easy, one-pan pork tenderloin medallions, with mushrooms and a delicious Marsala wine sauce. Cooks up quickly in one pan on the stovetop!

    pork medallions with mushrooms and marsala sauce in pan

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

    I love to cook with pork tenderloin, as it is lean, cooks quickly and is always tender. The quick and easy mushroom sauce is flavoured with Marsala wine, that has such a delicious and distinct flavour and pairs perfectly with mushrooms.

    This delicious pork tenderloin cooks up entirely on the stovetop in a hot skillet and is ready is just 20 minutes!

    Ingredient Notes

    Marsala Wine: Marsala wine is a worthy addition to your kitchen, if you don't have it already. It keeps a long time on the counter and is great for cooking. The Marsala wine I use the Italian "Sperone Dry Marsala" (bottle pictured below). You'll usually find it with the Fortified Wines. I suggest a Dry Marsala, rather than a sweet one. If you don't have or don't want to use Marsala, a Dry Sherry would probably work fine here.

    Mushrooms: You can use whatever type of mushrooms you like. White or Cremini are the most common mushrooms to use in a sauce like this. I like to buy whole mushrooms and slice them myself, as I can make them a little chunkier and I like the little round bits :)

    Heavy Cream: This is heavy, 35% butterfat whipping cream. I highly recommend heavy cream here, if you have it. It's only 3 Tablespoons and makes for the best textured sauce, without making it heavy and rich. You could use a lower fat cream, but lower fat cream may split in the acidic wine sauce, leaving small bits of white fat in your sauce. Your sauce will also not be quite as thick. You could stir a teaspoon of cornstarch into a lower-fat cream before adding to the pan, to help with the thickening.

    Recipe Video

    Cook's Notes

    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 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.

    Top Tip: As this dish cooks quickly over high heat, have all your ingredients prepped, measured and handy near the stove, to add into the pan quickly and easily.

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

    What to Serve with Mushroom Marsala Pork Tenderloin

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

    pork medallions with mushrooms and marsala sauce in pan

    Pork Tenderloin Medallions in Mushroom Marsala Sauce

    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.
    Author: Jennifer
    4.9 stars from 63 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Servings 4 servings

    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, not sweet Marsala (look for Dry on the label)
    • 1 cup chicken broth
    • 3 Tbsp heavy cream
    • 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
    Prevent screen from going dark

    Instructions
     

    • 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.
    • 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.
    • 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.
    • 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.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 397mg | Calcium: 44mg | Vitamin C: 5.1mg | Vitamin A: 430IU | Sugar: 4g | Potassium: 1388mg | Cholesterol: 185mg | Calories: 565kcal | Saturated Fat: 12g | Fat: 31g | Protein: 50g | Carbohydrates: 11g | Iron: 3mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American
    Never miss a new recipe!SIGN UP for email updates!

     

    More Easy Pork Tenderloin Recipes You Might Like ...

    pork tenderloin with peanut sauce sliced
    Pork Tenderloin with Peanut Cilantro Sauce
    A delicious and easy pork tenderloin recipe, with a coconut milk, peanut butter, lime and cilantro sauce. Ready in 30 minutes!
    Get the Recipe
    www.seasonsandsuppers.ca
    Maple Mustard Pork Tenderloin with Roasted Shallot
    Maple Mustard Glazed Pork Tenderloin
    This quick and easy pork tenderloin recipe, features a delicious maple syrup and mustard glaze and is cooked paired with roasted shallots. I am a big fan of pork tenderloin, not only because it is lean and tender, but because it almost always equates to a quick and easy dinner! This Maple Mustard Pork Tenderloin...
    Get the Recipe
    www.seasonsandsuppers.ca
    cranberry balsamic pork tenderloin in cast iron skillet
    Cranberry Balsamic Pork Tenderloin
    This pork tenderloin recipe ticks all the right boxes. Quick, easy and delicious! A great weeknight meal.
    Get the Recipe
    www.seasonsandsuppers.ca
    PinShareTweetShares170k

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Julie J says

      April 12, 2022 at 11:25 pm

      4 stars
      I tried it tonight and it was delicious 😋 I had to make a couple of adjustments, I didn't realize that I was out of chicken stock so I used beef, I make my own since I have to watch my sodium, and I seared the pork tenderloin medallions but finished in the oven at 225 while the sauce was coming together since I'm the only one who loves mushrooms. Made it with rustic potatoes just not mashed and pan fried brussel sprouts. I have this recipe with my keepers

      Reply
      • Jennifer says

        April 13, 2022 at 8:58 am

        So glad you enjoyed it, Julie. Thanks!

        Reply
    2. Nancy B says

      April 01, 2022 at 11:32 pm

      This was a huge hit with my husband! He had seconds and almost went for thirds! Great recommendation to have all items pre-measured. This will definitely be a keeper in our house. I served it with asparagus sautéed in butter with garlic and red pepper flakes. Then when just perfectly tender crisp, remove from the heat and add shredded Parmesan. Thank you for a great recipe!

      Reply
      • Jennifer says

        April 02, 2022 at 5:57 pm

        Sounds lovely. So glad to hear, Nancy! Thanks so much :)

        Reply
    3. Cynthia says

      March 15, 2022 at 10:14 pm

      5 stars
      Made it tonight....absolutely fabulous! Followed the recipe and loved the suggestion on having all ingredients ready. Thank you SO much for this recipe !

      Reply
      • Jennifer says

        March 16, 2022 at 9:51 am

        So glad to hear, Cynthia :) Thanks so much!

        Reply
    4. Joanne says

      February 02, 2022 at 11:56 pm

      Asking this tomorrow. Looks so good. I didn’t realize there was a difference in Marsala Wine. I got the wpaweet one, will this ruin the meal or should I go get the dry

      Reply
      • Jennifer says

        February 03, 2022 at 9:07 am

        Hi Joanne, I prefer the dry myself, but the sweet will work. It will just be a little more sweet. Be sure to add a good seasoning of salt to the sauce, to balance the extra sweetness. Enjoy!

        Reply
        • Joanne says

          February 03, 2022 at 7:35 pm

          Thanks will let you know how it turns out. Everything is prepped and ready to go!

          Reply
    5. Carin says

      January 24, 2022 at 7:40 pm

      5 stars
      Made this tonight and it was absolutely perfect, served over mashed cauliflower. Thanks for the great recipe!

      Reply
      • Jennifer says

        January 24, 2022 at 7:49 pm

        So glad you enjoyed it, Carin :) Thanks so much!

        Reply
    6. Colleen says

      January 21, 2022 at 8:23 pm

      Could this be frozen I make meals ahead so just wondering? Thanks

      Reply
      • Jennifer says

        January 22, 2022 at 9:25 am

        Hi Colleen and yes, it can certainly be made ahead and frozen. That said, it's never going to be as nice as freshly cooked, simply because the pork will be heated twice and will be a bit drier as a result. The sauce might thicken up a bit, but can easily be loosened when reheating with a touch of water.

        Reply
    7. Dagney Hein says

      January 19, 2022 at 8:04 pm

      5 stars
      This is one of the best recipes I have tried. It is easy to make and I had all the ingredients on hand, not to mention this is absolutely delicious. I served mine with wild rice and sauteed green beans. Yummy

      Reply
      • Jennifer says

        January 19, 2022 at 8:27 pm

        So glad to hear, Dagney :) Thanks so much!

        Reply
    8. Diann Garnett says

      January 19, 2022 at 1:59 pm

      This sounds delicious! I’m looking for a recipe for a dinner party of 12. Instead of pan searing each piece since it will be a large quantity, could I sear the whole tenderloins, then finish in the oven? When ready to serve, I would slice into medallions, then the sauce over it. What do you think? Will that work?

      Reply
      • Jennifer says

        January 19, 2022 at 6:58 pm

        Hi Diann and yes, I think that would work just fine. You'll want to be sure to make the sauce in the same pan that you seared/cooked the meat, as the brown bits are what makes for a lovely brown sauce. Enjoy :)

        Reply
    9. D Sigman says

      January 18, 2022 at 4:18 pm

      I only have pork loin, what changes do you recommend to insure tenderness.

      Reply
      • Jennifer says

        January 18, 2022 at 6:58 pm

        Pork loin is quite a bit thicker than a tenderloin. This one is basically a quick, hot fry, so it relies on a fairly small piece of meat. My best advice would be to cut the loin into smaller pieces that would be close in size to the 2x2-inch pieces cut from the tenderloin.

        Reply
    10. Jay says

      January 16, 2022 at 5:25 pm

      5 stars
      This is a keeper recipe!

      Reply
      • Jennifer says

        January 16, 2022 at 6:17 pm

        Glad to hear, Jay :) Thanks so much!

        Reply
    11. Jay says

      January 08, 2022 at 3:20 pm

      Can this be made before guests arrive and then allow it to simmer or kept warm fot 45 minutes.

      Reply
      • Jennifer says

        January 08, 2022 at 6:58 pm

        Hmmmmm. There are a couple of things to consider with this one. First, you don't want to over-cook the pork and secondly, if you simmer the sauce that long, it will certainly condense/thicken. So I guess I'm thinking the best option might be to be sure to just cook the pork just until done, make the sauce, then turn the whole thing off. Maybe cover loosely with foil once it stops steaming. Let sit, then turn on lowest heat nearer to serving dinner and heat just until re-warmed. If the sauce thickens a bit, add a splash of broth.

        Reply
    12. Susan Zappia says

      December 19, 2021 at 2:24 pm

      5 stars
      Came together so nicely. Wonderful flavor!

      Reply
      • Jennifer says

        December 19, 2021 at 2:36 pm

        So glad to hear, Susan :) Thanks so much!

        Reply
    13. Ben says

      December 05, 2021 at 4:45 pm

      I'm gonna give this recipe a go tonight.. it sounds and looks yumm-o!

      Reply
      • Jennifer says

        December 05, 2021 at 7:28 pm

        Thanks, Ben! Enjoy :)

        Reply
    14. Michelle says

      November 04, 2021 at 8:41 pm

      5 stars
      So easy! The most difficult thing about making this recipe while living in a small town is finding Marsala Wine! I did find it and am happy to discover it will last quite a while after opened. Just waiting for hubby to get home so we can try it out!! MMMMMM thanks for the recipe :)

      Reply
      • Jennifer says

        November 05, 2021 at 9:16 am

        So glad you enjoyed it, Michelle :) Thanks so much!

        Reply
    15. Marg says

      November 02, 2021 at 10:29 pm

      5 stars
      So tasty! First time I made this and definitely a make again!

      Reply
      • Jennifer says

        November 03, 2021 at 9:07 am

        Glad you enjoyed it, Marg :) Thanks so much!

        Reply
    16. Marty Smith says

      October 07, 2021 at 1:12 pm

      5 stars
      I tried this recipe for the first time last night. First of all, I was glad I heeded the advice to have all the ingredients ready to go as the dish does come together very quickly. I thought the sauce had a great constancy and a nice rich flavor. The one thought I had was that it could use just a touch of acidity for balance. Has anyone tried adding a little lemon juice or other acid to this and if so what was the outcome?

      I will definitely be making this again!

      Reply
      • Jennifer says

        October 07, 2021 at 1:19 pm

        Glad you enjoyed it, Marty :) Thanks so much!

        Reply
    17. Cheryl says

      September 19, 2021 at 10:32 pm

      5 stars
      Outstanding recipe. Savory, especially with garlic mashed potatoes. Will definitely make again…and again.

      Reply
      • Jennifer says

        September 20, 2021 at 10:24 am

        So glad you enjoyed it, Cheryl :) Thanks so much!

        Reply
    « Older Comments

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.