Mushroom Marsala Pork Tenderloin

Mushroom Marsala Pork Tenderloin

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.

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

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.

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

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.

Mushroom Marsala Pork Tenderloin
4.96 from 21 votes

Skillet Pork 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.
Course Main Course
Cuisine American
Keyword pork tenderloin recipes, pork with marsala sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Energy 565 kcal
Author Jennifer


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Notes

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


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


  • Hi Jennifer. I love the sound of this dish! Do you think that this would freeze without being a total disaster? Im looking for dishes like these to freeze and take on holidays so I can have a work free break while still having delicious food…mommy of three young children here!!!

    • Hi Carey! I think this one would freeze really well. It’s nice and saucy, which I find freeze/thaw/reheat particularly well. You might not get the benefit of the freshly seared pork, but would still be tasty :)

    • Hi Chris, You can just omit the Marsala and replace with a bit more broth and maybe a splash of red wine vinegar, for a bit of acidity. Do bear in mind that the Marsala in this one does provide a lot of flavour to the finished dish, so it may be a little plainer in flavour without it.

  • Hi…I am an 80 year old disabled vet and the dish looks terrific. One thing about the mushrooms…are they fresh or canned? I am headed to the store now. But, no rating yet since I have not yet fixed it.

    • Hi Bob, sorry for the delay. You’ve no doubt been to the store already, but I always use fresh mushrooms. Enjoy this dish (either way :)

  • Hi Jennifer
    I too stumbled over your recipe for Mushroom Marsala Pork. I am having a dinner party for friends next week and I don’t want to spend too much time in the kitchen away from them and wondered if I made it the day before to enhance the flavour, or make the sauce and fry the pork and add to the sauce just before serving? What I don’t want is the pork to dry and go tough.
    Look forward to your reply

    • Hi Wendy, This is a great entertaining dish, as everyone loves it! And fortunately, you have to go some to dry out pork tenderloin :) That said, I don’t think I’d make it the day before. You could make it ahead though. It really does cook up so quickly, it won’t take a lot of time “on the day”. I would cook it up as close to your guests arriving as you feel comfortable, then pop it in the fridge. You’ll want to under-cook the pork just a bit, to account for re-heating. Then cover your dish with foil and pop into a 350F oven just until re-warmed, probably 20 min? (depending on how cold it was going into the oven, so maybe take out of the fridge for a 10 minutes or so before putting in the oven, to keep the re-heating time to a minimum.) Not bear in mind, I haven’t actually done this :) This is just what I would do if I were setting out to make this one ahead. If you want to be completely sure, why not give it a test run over the weekend?

  • 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!

    • 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.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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