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.
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.
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.
Skillet Pork Medallions in Mushroom Marsala Sauce
- 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
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.