This Pork Marsala recipe has melt-in-your-mouth tenderloin medallions coated during a creamy mushroom marsala sauce. It’s quick and straightforward to form in under half an hour!
You may also like my Easy Chicken Marsala recipe. Marsala sauce goes perfectly with pork, so if you are not a lover of chicken or simply want to undertake something new, this one’s a gooder.
I love pork tenderloin! It’s tender (obviously), lean (so we will have oodles of that yummy sauce), and cooks fast!
Can I make this recipe with pork chops?
Yes! If you’ve 3/4-1″ thick pork chops, brown them for 4-5 minutes/side then take them out of the pan and make the sauce as indicated. you’ll then add them back for the last step and that they should cook through (pork is safe to erode 145F – it’s fine if it’s still pink within the middle. Overcooked pork isn’t good!). counting on how thick the pork chops are, you’ll got to adjust cooking time a touch .
Recipe notes & tips:
- Be sure to shop for tenderloin and not pork loin! They’re two different cuts of meat, and therefore the latter takes longer to cook.
- If you would like to substitute the cream for something else (milk or half-and-half), there is a chance the sauce will curdle (we cook it at a reasonably high heat), and therefore the sauce won’t thicken also , so I always wish to put a touch disclaimer so readers know.
- You can make this without cream. I’d probably bump the marsala up to 1 cup (or add 1/4 cup chicken stock rather than the cream) then let it reduce for a touch longer (just don’t overcook the pork).
- I love my cooking tongs to quickly turn the pork.
- Pork is safe to erode 145F (use a moment read thermometer to check it), and it’s ok if it is a bit pink within the middle lately since farming practices have changed since the old days where pork needed to be more fully cooked. Tenderloin cooks fast, so with this recipe it is easy to overdo it if you are not careful.
What to serve with tenderloin marsala?
Try pasta (I did spaghetti for that one photo), Garlic Mashed Potatoes, Easy Roasted Potatoes and Carrots, or rice. Want to form this dish extra decadent? Grate some parmesan cheese on top!
- 1 pound pork tenderloin cut into medallions
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 7 ounces cremini mushrooms sliced
- 1 clove garlic minced
- 3/4 cup marsala wine
- 1/2 cup heavy/whipping cream
- Cut the pork into slices that are about 0.75″-1″ thick. Season with the garlic powder and salt & pepper, then coat each bit in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook it for 3 minutes/side or until lightly golden. Transfer pork to a plate and put aside .
- Add the remaining butter and therefore the mushrooms to the pan. Cook for 4-5 minutes or until the mushrooms have released their water and obtain a pleasant sear.
- Stir within the garlic, then add the marsala. Let the sauce bubble for 2-3 minutes (it’ll reduce).
- Stir within the cream and add the pork back to the pan. Cook for 4-5 minutes (you may have to scale back the warmth a touch if it’s furiously boiling) or until the pork is cooked through and therefore the sauce has thickened up a touch . take care to not overcook the pork. Season with extra salt & pepper as required .
Read more: Ranch Pork Chops Recipe