Get the Recipe: Pork Marsala with Mushrooms
Pork tenderloin medallions are cooked quickly in a hot skillet with a creamy Marsala wine and mushroom sauce. This delicious pork dinner recipe is quick enough to be weeknight-friendly, but also special enough to be company-worthy!
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.Serving: 1serving, Calories: 570kcal, Carbohydrates: 12g, Protein: 51g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 183mg, Sodium: 216mg, Potassium: 1408mg, Fiber: 1g, Sugar: 5g, Vitamin A: 433IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 3mg
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