A quick and easy, one-pan pork tenderloin medallions, with mushrooms and a delicious Marsala wine sauce. Cooks up quickly in one pan on the stovetop!
This delicious recipe 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!
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 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.
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!
Get the Recipe: Pork Tenderloin Medallions in Mushroom Marsala Sauce
- 2 lb (900 g) 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 (340 g) cremini mushrooms, thinly sliced (or regular button mushrooms)
- 1 Tbsp 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 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.
I’ve made this twice and it is always a success! I didn’t change a thing. It easily feeds six. I served it with sour cream/chive mashed potatoes and fresh tossed salad. Prep everything ahead, as this recipe pulls together quickly. A winner dinner, Jennifer!
So glad to hear, Trish :) Thanks so much!
This recipe is so simple and so delicious! I substituted sour cream for the heavy cream and halved the butter. This will be a keeper!
So glad you enjoyed it, Sarah :) Thanks so much!
Somehow this is the first time I’ve seen your site! I made this tonight and it was AMAZING. Thanks for the great recipe. (Nova Scotia)
Hi Kathi! So glad you enjoyed it :) Thanks so much.
Fantastic recipe! Went with sour cream instead of the heavy cream – would definitely do it again. Served with air fried baby potatoes & Brussels sprouts. Delicious!
Sounds lovely. So glad you enjoyed it, Lori :) Thanks so much!
Cooking this right now my family loves it. Thanks for a good recipe.
So glad you are all enjoying it, Juli :) Thank so much!
This is the very best all time recipe I have used soooooo many times Can never go wrong to serve as an easy weeknight meal or one of the best special dinner for guests. I also use Madeira Wine sometimes and changes the taste for a delicious change. Both equally delicious.
So glad you are enjoying it Barbara and yes, I enjoy it with Madeira as well! Thanks :)
Made pretty much as written, except I used sour cream instead of heavy cream. Came out great. Will make again.
Glad you enjoyed it, Mark :) Thanks so much!
Hi Jennifer! I want to make this tonight – but don’t eat dairy – will it be okay to just leave out the heavy cream or would you suggest i need a substitute?! Thanks :)
Hi Hannah, some people have used coconut milk in place of the heavy cream, but I’m not sure it’s really worth opening up a can just for this small amount. I think you’d be just fine leaving it out, though you may want to use a bit of a cornstarch and water thickener instead. Simply mix 2 Tbsp cornstarch with 2 Tbsp cold water and drizzle into the hot sauce, adding just a bit at a time and stirring in, until the sauce thickens to your liking. Enjoy!
I made this for old friends who were visiting. They both went back for seconds and said it was one of the best meals they’d ever had. (I loved it, too!) So thank you very much for sharing, Jennifer! :)
Happy to hear, Jayne :) Thanks so much!
This is absolutely divine. The calorie count reads 565 calories – is that for each serving or all four servings? How can I make it a little lighter?Thanks!
So glad you enjoyed it, Taffy. The calories are always listed per serving. As far as making it lighter, there’s not a lot of options. Maybe reducing the heavy cream to a lighter cream would drop it some. That said, it really isn’t a high calorie dish. If you enjoy with a plain vegetable, it’s a 600 calorie dinner.
Thanks for the quick reply — we are all on keto here for a while and it fits right in so we LOVE it. (The wine is the exception but keto be damned. :). Always looking for ways to reduce it a little. Absolutely delicious. Thanks again and stay safe.
This is such a wonderful recipe !! Have made this now at least a dozen times now and if company joins us – everyone lives this dish!!
It’s definitely a keeper !
Thanks so much for sharing !!!
So glad you are enjoying it, Nancy :) Thanks so much!
Made it tonight. Wife said I had a keeper. Very nice flavor.
Glad to hear! It’s a favourite here :) Thanks.
Because I am me, I couldn’t help messing with this recipe. I had some dried porcini that needed to be used. So half button mushrooms and half porcini. I reduced the porcini soaking liquid into a delicious and deep mushroom stock, and used it in place of the chicken stock. Otherwise I cooked it as read, and it was *delicious*.
So glad you enjoyed it, Kathy :) Thanks so much!
This was so delicious! I will not look for another Marsala recipe again.
I am going to make it with chicken next time. I didn’t have heavy cream so I just used a little half n half and butter. It was great.
So glad you enjoyed it, Fran :) Thanks so much!
This is my entire family’s all time favorite food! It’s requested all the time, we love it!!!
Happy to hear you are all enjoying it! Thanks so much :)
I would give this dish 10 stars if I could! I’ve made it several times, and did again last night when we had a neighbor over for dinner. She said it was the most tender pork she had ever tasted. The mushrooms, marsala and cream are so delicious with the pork. Thank you so much for this recipe!
So glad to hear, Marie :) Thanks so much!
How do you cut the pork into medallions? Diagonally???
Hi Alice, no, you don’t cut diagonally. Just cut the long tenderloin into slices, crosswise, about 1-inch wide. Once cut, press down on them with the palm of your hand to flatten a bit (they will cook more quickly that way). Enjoy!
Can you freeze for meal prep purposes?
Hi Lindsay, you could, though I would undercook the pork just lightly, so it isn’t dry when re-heated. Enjoy!
My friend and I prepared this and it turned out excellent. We added 2 cups of mushrooms instead of 11/2 and added an extra scallion We also poured the sauce over the pork and put in the oven to heat at 350 for 15-20 minutes. It was delicious
So glad you enjoyed it, Debbie :) Thanks so much!
Delicious! My new go-to Marsala recipe! I used to always use Giada De Laurentiis’ recipe, but this one is way better! Sophisticated enough for company, but simple enough for a weeknight family meal. Served mine with a side of truffle mashed potatoes and green beans. Amazing!
So glad you enjoyed it, Sara :) Thanks so much!
I have made this several times. Pinot Noir is a great substitute, if you don’t have Marsala on hand. This recipe is a family favorite now.
Glad to hear Mary Ellen and great tip on the Pinot Noir :) Thanks!
It was quick & easy. I used center cut pork chop & they turned out
Great. A keeper.
Glad you enjoyed it, Janet :) Thanks!
Seldom do you find an over the top recipe that is as good as it looks in the pictures online. This was a above and beyond. I intentionally doubled the sauce ingredients to have plenty when served over rice.
Everyone raved about it and wanted the recipe so it was shared with 5 others.
Can’t wait to try other recipes on your site.
So glad to hear! Thanks so much :)
This was excellent and had wonderful flavor. Will definitely make it again
So glad you enjoyed it, Deb :) Thanks so much!
Thank you very much!!
This sounds amazing but I must make ahead for dinner party of ten guests. If I make it the day before do you recommend heating it in a crockpot on low? Or perhaps make it earlier in the day and reheat before serving? Thank you!!
Hi Grace, you’d have to be careful with this one to make ahead. If you end up over-cooking the pork, it will not be nearly as nice. I wouldn’t do a crockpot. The steaming environment will change the texture of the meat. I would make it as directed, but undercook the pork slightly (just don’t sear it as long). Then when you are ready to serve, just warm it all quickly in the sauce on the stove-top. That extra bit of warming will finish cooking the meat and it should be fine.