This quick, easy and delicious pork marsala with mushrooms cooks up quickly in one pan on the stovetop! Uses pork tenderloin medallions, that are quick cooking and always tender.
Why I Love This Pork Marsala!
Pork marsala 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!
Ingredients and Substitutions
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 strongly 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.
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!
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Get the Recipe: Pork Marsala with Mushrooms
Ingredients
- 2 lb (900 g) pork tenderloin, (about 2 small or one large tenderloins)
- Kosher salt and freshly ground black pepper
- 3 Tablespoons extra-virgin olive oil
- 1 Tablespoon unsalted butter
- 2 Tablespoons butter
- 2 medium shallots, finely diced (can substitute red onion)
- 12 oz. (340 g) cremini mushrooms, thinly sliced (or regular button mushrooms)
- 1 Tablespoon all-purpose flour
- 1/2 cup (120 ml) dry Marsala wine, not sweet Marsala (look for Dry on the label)
- 1 cup (240 ml) chicken broth
- 3 Tablespoons heavy cream
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
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
More Pork Tenderloin Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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!
Tried this last night and it was a big hit! Very easy to make.
Glad you enjoyed it, Carrie. One of my favourites!
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 :)
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.
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.
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.
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.
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.
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!
There’s nothing quite so delicious as mushrooms with marsala, what a tasty dish!
I agree, Laura. Thanks!
Dinner in under 30 minutes, and it’s pork medallion? Yes please!
It’s a winning combination, for sure!
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!
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’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.
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.
Turned exactly out as you see it in the picture. This happens very rarely. Tasts great, looks great – definitely a contender. Thank you!!!
Thanks Nicole! So glad you enjoyed it :)