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!
Yum!! Delicious and easy!
Glad to hear, Stephanie :) Thanks!
Just did the recipe last night and we loved it! It was so easy and so delicious. I did not even have the Marsala nor the Port but I had white wine. I know it does not compare to the other fortified wines but I wanted to try the recipe without buying another bottle of wine. Now I know the recipe is very good and will buy a Marsala and a Porto, why not! Holidays are coming and this dish is perfect for company. I used a small tender loin and made fairly thick medallions. The instruccions are perfect. Thank you!
So glad you enjoyed it, Gabriela! Thanks so much :)
I made this tonight and WOW….my husband said it smelled and tasted like he was in a French restaurant. I found the exact Marsala wine you used and it was fantastic! My meat could have been cooked a bit less but I blame that on maybe cutting it too thin and being my first time making this I might do better now that I know what to do. Served it with buttered egg noodles. The sauce was AMAZING!!! Thank you
So glad you both enjoyed it, Sandra :) Thanks so much!
Not only does this recipe look delicious IT IS! I made it using Port instead of Marsala. Will go out and buy a bottle of Marsala. If it taste great with Port….must be amazing with Marsala!!! Thanks so much!
So glad to hear, Diana! Thanks so much :)
This looks delicious! Can I substitute port for Marsala??
Hi Diana, while technically you could use port or even red wine here, marsala has such a distinctly lovely flavour I feel it is worth picking up. I find it wonderful to have on hand :)
Can I transfer this to a crockpot after cooking to serve at a potluck? I’d love your best steps for that if you could.
Hi Lorie, I think if you wanted to do that, I would just cook on the stovetop, then let cool and refrigerate. For you potluck, transfer to the crockpot and just use it to re-warm/keep warm, uncovered. I think what you don’t want to do is put it in the crockpot and cover it and let it heat away. The condensation in the crockpot will think the sauce and change the texture of the meat. Hope that helps :)
There is no photo of the wine for
Me. Can you just specify the name and info for what you buy?
Hi Tiffany, the brand is Sperone Marsala and it is labeled “Dry”.
This looks delicious ! Would this cook well in a cast iron fry pan ? I am so looking forward to trying this! Thanks for sharing !
Hi Char and yes, a cast iron skillet would be great for this one, as it takes high heat and holds its heat well. Enjoy!
Thanks for the fast response ! I am making this tonight ! It looks delicious !
I have made this recipe many times and it always turns out perfect. Comfort food that feels elegant on the plate. Enjoy!
So glad to hear, Lindsey! Thanks so much :)
Made this for the first time for company last night and it was a hit! Delicious flavour and the Marsala wine takes it over the top! This one’s a keeper! Thanks for the recipe, Jennifer.
So glad you enjoyed it, Marion :) Thanks so much!
DELISH!!! Added garlic and some thyme as suggested in comments. Doubled the sauce components for extra gravy and Served over mashed potatoes. EVERY BIT GONE!!!
So glad to hear! Thanks so much :)
This was lovely…easy to prep ahead of time and then cook and present within 10 – 15 minutes while the egg noodles boiled. I sliced my pork tenderloin 1/2″ thick and barely seared it so it would be tender at the end. I used fresh thyme instead of parsley and added it with the mushrooms because over the years I know mushrooms, thyme and sherry or, in this case, marsala go very well together and I wanted the sauce to have flavour beyond that which comes from salt, pepper and the listed ingredients. It worked out very well. Next time I will make more sauce because it was that good. Thanks for taking the time to post this.
So glad you enjoyed it! Thanks so much :)
I am not a person who takes time out to write reviews, but I felt compelled for this recipe! It was obviously delicious and a dish that I will make again and again, but what I really wanted to give kudos to is the recipe writing skills! So often you are following along and you either know in your gut that you should be doing something a different way or something isn’t making sense, or the dish looks nothing like what you were expecting…but, every step of the way for this recipe, what was happening in your pan was exactly what the recipe described! Thanks for not only a tasty dish but also recipe directions that didn’t disappoint!
Thanks so much, Holly! I have read a lot of bad recipes over the years. I try not to be that :) So glad you enjoyed it!
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, I don’t cook with wine, what is a good subsistute ??
Thank you, Chris
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.