This quick, easy and delicious pork marsala with mushrooms cooks up quickly in one pan on the stovetop! Pork tenderloin is sliced into medallions and served with a delicious Marsala wine and mushroom sauce.
Pork marsala is one of my favourite ways to enjoy pork tenderloin! It is quick, easy and delicious, and while that makes it perfect for a weeknight meal, it’s also special enough for entertaining.
For this lovely pork dinner, pork tenderloin medallions combine with an easy mushroom and Marsala wine sauce, which has such a delicious and distinct flavour and pairs perfectly with mushrooms.
Recipe Review
“My husband and I both thought eating this pork marsala recipe was like eating at a great restaurant. I made mashed potatoes and green beans to accompany the dish. It was easy to prepare and cook. The sauce is silky and so delicious! Leftovers taste even better than the first night.” – Kathleen
This delicious pork tenderloin cooks up entirely on the stovetop in a hot skillet and is ready to enjoy in less than 30 minutes!
Ingredients and substitutions
A few notes about the key ingredients …
Marsala Wine – Marsala wine is a worthy addition to your kitchen if you don’t have it already. It keeps for a long time on the counter and is great for cooking. The Marsala wine I use is the Italian “Sperone Dry Marsala” (bottle pictured below). You’ll usually find it with the Fortified Wines at liquor stores.
Note that there are two kinds of Marsala wine – Dry and Sweet. I strongly suggest dry Marsala wine, rather than sweet. Generally speaking, sweet Marsala is used in desserts. While some have used sweet Marsala for this particular recipe and enjoyed it, unless you are certain of that choice, opt for the dry Marsala.
If you don’t have or don’t want to use Marsala, a dry sherry would probably work fine here. In a pinch, a full-bodied red wine would work, though both sherry and red wine will bring their own flavour profile and not the unique flavour of Marsala wine.
Pork tenderloin – While the recipe specifies a weight of pork tenderloin, it isn’t critical that you start with this exact size. If your pork tenderloin is smaller, it won’t affect the outcome of the recipe. You’ll just end up with more sauce to pork, and I think we can all agree that more sauce is never a bad thing. (It’s perfect for spooning on mashed potatoes!)
Mushrooms – You can use whatever type of mushrooms you like. White or Cremini mushrooms 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 than the pre-sliced ones, and I like the little rounded bits for extra texture :)
Chicken broth – I prefer this pork marsala with chicken broth. I have tried it with beef broth, but I find the fuller flavour of beef broth overpowers the Marsala wine flavour a bit. That said, if beef broth is the only option, it will certainly work.
Heavy cream -Also known as whipping cream, this is the 35% butterfat cream. I highly recommend heavy cream here, if you have it, as it will produce the nicest finished texture in the sauce, and the high fat content will prevent it from splitting in combination with the acidic wine.
If you need to use a lower-fat cream, be aware that it may split in the acidic wine sauce, leaving small bits of white fat in your sauce. It’s perfectly safe to eat, just not very attractive. Your sauce will also not be quite as thick. If you like, you can thicken it with a cornstarch slurry of 1 Tablespoon of cornstarch mixed with 1 Tablespoon of cold water. Drizzle this mixture into the simmering sauce a bit at a time, until the sauce thickens to your liking.
How to make pork Marsala with mushrooms: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and full instructions.
- Cut the prepared pork tenderloin into 1-inch pieces.
- Turn the slices cut side up and press down with your palm to flatten the pork medallions. Season with some salt and pepper.
- Add the pork medallions to the hot olive oil and butter in a large pan.
- Brown the pork well on both sides and then remove to a plate.
- Add the shallots to the skillet and cook briefly, then add the sliced mushrooms.
- Cook the mushrooms until golden, then sprinkle the flour over the mushrooms.
- Add the Marsala wine to the skillet and allow it to cook off for a minute or so, until mostly evaporated.
- Add the chicken broth to the skillet and stir it in. Allow the sauce to simmer until reduce by half.
- Add the cream to the skillet and stir it in.
- Add the parsley to the skillet and stir in.
- Return the pork medallions together with any juices to the skillet.
- Cook the pork in the sauce, turning a few times, to finish cooking the pork and further thicken the sauce.
Recipe video
Recipe tips!
- Have all the ingredients prepared and ready! As this recipe cooks over high heat, it moves quickly. You won’t have time to find and measure out ingredients. Having all the ingredients prepared and at the ready will make for a stress-free cooking experience.
- Start with the right pan! I don’t recommend using a non-stick skillet for this recipe, as non-stick skillets aren’t recommended for higher heat cooking. Instead, reach for a cast-iron skillet, a heavy-bottomed stainless steel skillet, an enamelled cast-iron skillet or even a Dutch oven. Using the right pan will ensure lovely browned bits and a rich, dark sauce.
- High heat equals high flavour! This entire dish should be cooked over medium-high heat (or even a bit higher, depending on your oven). The high heat will produce great browning on the pork, will cook the mushrooms quickly to a lovely golden colour, and will reduce the sauce quickly to a rich, dark colour. Don’t hesitate to nudge up the heat under just a bit if you feel it isn’t cooking quickly enough.
What to serve with pork Marsala
The delicious Marsala mushroom sauce is perfect with mashed potatoes! I love it with rustic (skin-on) mashed potatoes, or try garlic mashed potatoes. Oven-roasted potatoes, such as my Crispy Skillet Roasted Baby Potatoes or these Rosemary Olive Oil Smashed Potatoes, would also be a great option. Finally, creamy noodles such as my Cafeteria Noodles would also be nice.
For a vegetable, something green like broccoli, broccolini, green beans or peas would be perfect with this saucy pork recipe.
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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)
- salt and freshly ground black pepper
- 3 Tablespoons extra-virgin olive oil
- 3 Tablespoons butter, DIVIDED into a 1 Tbsp and 2 Tbsp piece
- 2 medium shallots, finely diced (can substitute red or yellow 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, I recommend chicken broth, but beef broth will work
- 3 Tablespoons heavy whipping cream, 35% b.f.
- 1/4 cup fresh flat-leaf or curly parsley, chopped, plus more for garnish (or 1 1/2 Tbsp dried parsley)
Instructions
- Tip! Take a minute to read the Recipe Tips in the Notes section below before starting, as it will ensure you will enjoy this delicious recipe at its best!
- Trim the pork tenderloins of the silverskin and any excess fat. Cut the tenderloins into slices/medallions about 1 to 1 1/2 inches thick. Place the medallions with the cut side up and press down with the palm of your hand to flatten them slightly. Season the pork with a bit of salt and pepper.
- Heat 3 Tablespoons of olive oil together with 1 Tablespoon of the butter in a large skillet over medium-high heat (or a bit higher, 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 pork to the pan. (Don't over-crowd the pan. Do in two batches, if necessary.) Allow the pork medallions to cook undisturbed until well-browned underneath, about 2 to 3 minutes. Flip and cook the other side until the pork is well browned and slightly firm to the touch, about another 2 minutes. Transfer the pork medallions to a plate.
- With the skillet still over medium-high+ heat, melt the remaining 2 Tablespoons of butter in the pan. Add the shallots to the pan and cook 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 the mushrooms with the flour and stir the flour together with the mushrooms until no dry flour is visible. Add the Marsala wine. Allow the Marsala to boil for about 1 minute, or until almost completely evaporated.
- Once the Marsala has mostly evaporated, add the chicken broth and stir in. Allow the sauce to simmer vigorously 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.
- Cook the pork with the sauce for 2-4 minutes (depending on thickness), flipping the pork once or twice, until it’s firm to the touch and just reaches 145F internal temperature. If you don't have a thermometer, you can cut into a piece to check. The pork should be juicy and may have just a hint of light pink in the centre.) Taste the sauce and add additional salt and pepper, to taste and as needed.
- Serve immediately, garnished with additional parsley. Delicious served with creamy mashed potatoes, or try garlic mashed potatoes! Oven-roasted potatoes, such as my Crispy Skillet Roasted Baby Potatoes or these Rosemary Olive Oil Smashed Potatoes, would also be a great option. Add a green vegetable such as broccoli, broccolini, green beans or peas to complete the meal.
- Make-ahead advice: This recipe is at its best freshly cooked. That said, if you need to make it ahead, be sure not to overcook the pork when initially cooking it. In fact, you might like to undercook the pork just slightly (cook 140F internal temperature). Cover and refrigerate. Rewarm gently over medium-low heat on the stovetop. I haven't found that the sauce thickens too much in the fridge, but if that is an issue, simply add a Tablespoon of chicken broth or even water to loosen it up a bit.
- Store leftovers in the refrigerator for up to 3 days. Leftovers can also be frozen for up to 3 months.
Notes
Tips!
Have all the ingredients prepared and ready! As this recipe cooks over high heat, it moves quickly. You won’t have time to find and measure out ingredients. Having all the ingredients prepared and at the ready will make for a stress-free cooking experience. Start with the right pan! I don’t recommend using a non-stick skillet for this recipe, as non-stick skillets aren’t recommended for higher heat cooking. Instead, reach for a cast-iron skillet, a heavy-bottomed stainless steel skillet, an enamelled cast-iron skillet or even a Dutch oven. Using the right pan will ensure lovely browned bits and a rich, dark sauce. High heat equals high flavour! This entire dish should be cooked over medium-high heat (or even a bit higher, depending on your oven). The high heat will produce great browning on the pork, will cook the mushrooms quickly to a lovely golden colour, and will reduce the sauce quickly to a rich, dark colour. Don’t hesitate to nudge up the heat under just a bit if you feel it isn’t cooking quickly enough. If your sauce ends up a little pale, you need a bit more heat for better browning! Variations 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. Be sure to read the notes in the post above this recipe card for more tips, substitution suggestions and serving suggestions for this recipe. You’ll also find step-by-step photos and a recipe video that you might find helpful.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’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!