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.
Hi I’m wondering if you can freeze this recipe? Thank you!
I made this for dinner tonight. My husband loved it. One question: I found the recipe to marinate the pork overnight . And now I can’t find it, could you please let me know where I can get it? Thankyou.
Hi Sammie, Is this what you are looking for? – https://www.seasonsandsuppers.ca/pork-marinade/
So glad you enjoyed it, Carolyn :) Thanks!
Delicious! Easy to prepare.
So glad you enjoyed it :) Thanks so much!
I’VE made this and it was very good. I wanted to ask, can i use coconut milk to make it non-dairy??
Hi Connie and yes, but I would use just a bit of the coconut cream to get the best thickness. You could also use a non-dairy cream here, I suspect.
Sooooo good and comes together so easily!!
So glad you enjoyed it, Kim :) Thanks so much!
Dumb question? Can the wine be subbed with something else?
Hi Gail, the Marsala wine is what makes this Chicken Marsala, of course. If you don’t want to use any wine, you can simply use chicken broth, with maybe a splash of red wine or balsamic vinegar or something similarly a little acidic.
I tried it tonight and it was delicious 😋 I had to make a couple of adjustments, I didn’t realize that I was out of chicken stock so I used beef, I make my own since I have to watch my sodium, and I seared the pork tenderloin medallions but finished in the oven at 225 while the sauce was coming together since I’m the only one who loves mushrooms. Made it with rustic potatoes just not mashed and pan fried brussel sprouts. I have this recipe with my keepers
So glad you enjoyed it, Julie. Thanks!
This was a huge hit with my husband! He had seconds and almost went for thirds! Great recommendation to have all items pre-measured. This will definitely be a keeper in our house. I served it with asparagus sautéed in butter with garlic and red pepper flakes. Then when just perfectly tender crisp, remove from the heat and add shredded Parmesan. Thank you for a great recipe!
Sounds lovely. So glad to hear, Nancy! Thanks so much :)
Made it tonight….absolutely fabulous! Followed the recipe and loved the suggestion on having all ingredients ready. Thank you SO much for this recipe !
So glad to hear, Cynthia :) Thanks so much!
Asking this tomorrow. Looks so good. I didn’t realize there was a difference in Marsala Wine. I got the wpaweet one, will this ruin the meal or should I go get the dry
Hi Joanne, I prefer the dry myself, but the sweet will work. It will just be a little more sweet. Be sure to add a good seasoning of salt to the sauce, to balance the extra sweetness. Enjoy!
Thanks will let you know how it turns out. Everything is prepped and ready to go!
Made this tonight and it was absolutely perfect, served over mashed cauliflower. Thanks for the great recipe!
So glad you enjoyed it, Carin :) Thanks so much!
Could this be frozen I make meals ahead so just wondering? Thanks
Hi Colleen and yes, it can certainly be made ahead and frozen. That said, it’s never going to be as nice as freshly cooked, simply because the pork will be heated twice and will be a bit drier as a result. The sauce might thicken up a bit, but can easily be loosened when reheating with a touch of water.
This is one of the best recipes I have tried. It is easy to make and I had all the ingredients on hand, not to mention this is absolutely delicious. I served mine with wild rice and sauteed green beans. Yummy
So glad to hear, Dagney :) Thanks so much!
This sounds delicious! I’m looking for a recipe for a dinner party of 12. Instead of pan searing each piece since it will be a large quantity, could I sear the whole tenderloins, then finish in the oven? When ready to serve, I would slice into medallions, then the sauce over it. What do you think? Will that work?
Hi Diann and yes, I think that would work just fine. You’ll want to be sure to make the sauce in the same pan that you seared/cooked the meat, as the brown bits are what makes for a lovely brown sauce. Enjoy :)
I only have pork loin, what changes do you recommend to insure tenderness.
Pork loin is quite a bit thicker than a tenderloin. This one is basically a quick, hot fry, so it relies on a fairly small piece of meat. My best advice would be to cut the loin into smaller pieces that would be close in size to the 2×2-inch pieces cut from the tenderloin.
This is a keeper recipe!
Glad to hear, Jay :) Thanks so much!
Can this be made before guests arrive and then allow it to simmer or kept warm fot 45 minutes.
Hmmmmm. There are a couple of things to consider with this one. First, you don’t want to over-cook the pork and secondly, if you simmer the sauce that long, it will certainly condense/thicken. So I guess I’m thinking the best option might be to be sure to just cook the pork just until done, make the sauce, then turn the whole thing off. Maybe cover loosely with foil once it stops steaming. Let sit, then turn on lowest heat nearer to serving dinner and heat just until re-warmed. If the sauce thickens a bit, add a splash of broth.
Came together so nicely. Wonderful flavor!
So glad to hear, Susan :) Thanks so much!
I’m gonna give this recipe a go tonight.. it sounds and looks yumm-o!
Thanks, Ben! Enjoy :)
So easy! The most difficult thing about making this recipe while living in a small town is finding Marsala Wine! I did find it and am happy to discover it will last quite a while after opened. Just waiting for hubby to get home so we can try it out!! MMMMMM thanks for the recipe :)
So glad you enjoyed it, Michelle :) Thanks so much!
So tasty! First time I made this and definitely a make again!
Glad you enjoyed it, Marg :) Thanks so much!
I tried this recipe for the first time last night. First of all, I was glad I heeded the advice to have all the ingredients ready to go as the dish does come together very quickly. I thought the sauce had a great constancy and a nice rich flavor. The one thought I had was that it could use just a touch of acidity for balance. Has anyone tried adding a little lemon juice or other acid to this and if so what was the outcome?
I will definitely be making this again!
Glad you enjoyed it, Marty :) Thanks so much!
Outstanding recipe. Savory, especially with garlic mashed potatoes. Will definitely make again…and again.
So glad you enjoyed it, Cheryl :) Thanks so much!