This quick and easy Pork in Mushroom Marsala Sauce, uses pork tenderloin cut into quick cooking medallions and cooks them up with a mushroom Marsala sauce. Ready in less than 30 minutes!
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).
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.
Cook’s Notes for Pork in 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.
Skillet Pork Medallions in Mushroom Marsala Sauce
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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’m sure you would love it, Andrea. Everyone here enjoys it and it’s a nice use for pork tenderloin. Very moist!
I only have red wine handy. Will that work?
I think it would. If you have a port or sherry, even better.
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.
Sounds delicious, Anthony. The sauce should be nice with the venison.
I am hungry just by looking at the picture and scanning through ingredients! Already added to my “to do” list :)
Thanks so much, Monika. I’m sure you will enjoy it!
I love pork…and medallions…and mushrooms, so basically this is my total dinner package! Pinning for later!
Thanks Courtney. It’s a delicious dish. Enjoy!
Dinner in under 30 minutes, and it’s pork medallion? Yes please!
It’s a winning combination, for sure!
There’s nothing quite so delicious as mushrooms with marsala, what a tasty dish!
I agree, Laura. Thanks!
This recipe was wonderful. We prepared this dish for our Valentine’s Day dinner. Minor tweaks included using 1pd pork loin, doubled stock and used veal stock instead of chicken. Served with mashed potatoes. Tasted great day of, but even better next day. Jennifer, thank you for posting such a wonderful dish.
So glad you enjoyed it and I agree, the left-overs are great, too!
You know I’m all about quick and easy meals – definitely need to give this one a try!
Yes I do! I think you would really enjoy this one, Chung-Ah.
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.
I think you would really enjoy this. Good with both pork and chicken.
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.
When I went looking for Marsala wine I had to choose red or white & sweet or dry – suggestions?
Hi Darla, I use Sperone brand, dry red Marsala.
Made this for dinner last night….family LOVED it! The only change I made was that I couldn’t find red Marsala wine and had to get white (because I didn’t have time to go to another store for the red). Turned out delicious….so much so, the family said we could have it for dinner again tonight and try it with the red wine :)
So glad you enjoyed it, Staci. I don’t think I’ve ever tried white Marsala, so have no idea how it compares. If you try both, let me (us) know. Just so we know :)
Tried this last night and it was a big hit! Very easy to make.
Glad you enjoyed it, Carrie. One of my favourites!
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!
Recently made this YUMMY dish! So good!!
Haven’t had Marsala for a long time but ended up getting a bottle ’cause I kept coming back to this recipe. Love the mushroom combo!
Will have to try with chicken as I seem to have a constant supply in my freezer.
Hi Irene and so glad to hear you are enjoying this dish :) It’s one of my favourite dishes! Quick, easy and delicious flavours. And yes, I keep a bottle of Marsala around as well, just for this dish.