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!
Want to save this recipe?
Enter your email and I'll send it to your inbox. Plus, you'll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
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!
I stumbled on your site through another one and I was immediately drawn to this recipe for Mushroom Marsala Pork Tenderloin. I printed the recipe, went straight to the store and bought the ingredients and made it last night. It was so delicious and we can’t wait to try it with chicken. I did have to settle for another brand of Marsala as I didn’t have time to go to another store. Can’t wait to try some of your other recipes. Thank you.
Jill
Thanks Jill and so glad you enjoyed it. It’s one of my favourite quick dinners and equally as nice with chicken, if you get a chance to try it!
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!
This looks delicious. I want to make it this Sunday for 9 people coming back after church. can I make this in a slow cooker?
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.
Tried this recipe for the first time tonight and it turned out absolutely amazing! The pork was succulent and tender and the Marsala sauce was rich and delicious. Huge hit and will definitely make it again! Loved the time incriminates in the recipe and all were very accurate and very helpful!
Great to hear! One of my favourite ways to enjoy pork tenderloin :) Thanks!
Made this last night and fell in love with it. The pork was so tender and flavorful. Directions and measurements were spot on. Looking forward to trying with chicken as well. Served with mashed potatoes and peas. Perfect Fall comfort meal!
So glad you enjoyed this! It’s one of my favourite quick and delicious dinners :) Thanks!
LOVE your video ~ and you are the queen of comfort food, this is on our menu for the week, pork tenderloin is so delish, and the sauce makes my mouth water…always have a bottle of Marsala in the cupboard right over the stove :)
Thanks Sue and do enjoy this one. Quick easy and delicious! :)
We love pork tenderloin, and we love chicken marsala Jennifer. Why have I never thought of this myself?! It looks amazing. Need to try this one soon! Tom will love it.
Thanks Mary Ann and the wonderful marsala mushroom sauce is just as lovely with pork, you’ll find!
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!
I’m wondering where this recipe has been hiding! I need to try this sooner rather than later, and would love to serve it to my entire family. Another outstanding company worthy recipe that’s easy to make and looks fantastic! Sharing :)
I could slurp that sauce with a spoon! Gorgeous dish, delicious flavors! And I love the instructional video! Nice post! Pinned!
Thanks Annie!
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
Thanks so much, Cheyanne :)
I love it when I get to pick up new skills along with a recipe! Thank you so much for the video demonstration. I will be better prepared next time I need to handle pork tenderloin. That marsala sauce is everything!
Thanks Milena :) And yes … that sauce is everything!
This is going on my rotation too Jennifer. Thanks for re-posting it, I don’t remember it from before. It’s got everything I love!
Thanks Chris and I’m sure you will enjoy this one! It’s a delicious and different way to enjoy pork tenderloin :)
OMG- how good does this look/sound?! Love comfort food dishes like this and I would smother some garlic mash with that delicious sauce! It’s raining here today and this would be perfect!
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 :)
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.