One-Pan Pork Marsala for Weeknight Dinners

Let me just say, this is one of those dinners that makes you feel like you’ve got it together, even when you don’t. We’re talking about pork tenderloin, seared up golden in one skillet, with a buttery mushroom-marsala sauce that tastes like you spent hours when you didn’t. And the best part? Only one pan to clean. Always a win in my book.

Why This Dish Works (Like, Really Works)

Dinner plans in shambles? Been there. That’s exactly why I keep this pork marsala in my back pocket. It’s rich, savory, and fancy enough to feel special, but it comes together in one skillet and about 20 minutes, no stress, no mess. You’ll sear up juicy pork medallions, simmer a buttery mushroom-marsala sauce, and somehow end up with a dinner that feels way more put-together than your day probably was.

Chicken marsala? Classic. But pork tenderloin? Way juicier. A little richer. Honestly, it holds up better under that creamy, savory, slightly-sweet sauce. Plus, slicing it into little rounds means they sear fast and stay tender. No pounding. No marinating. Just heat, sizzle, and done. And yes, this whole thing comes together in one skillet, which is a small miracle if you hate dishes as much as I do.

Oh, and this sauce? It’s what you make when you want to impress someone (even if that someone is just your own tired self).

A Few Things That’ll Make or Break It

Here’s where it can go sideways, don’t overcook the pork. I know you’ve heard that before, but really don’t. Pull it off the heat around 140–145ºF. Let it rest for a minute. It should still be slightly pink in the center and tender enough to cut with the side of your fork.

Cooking for more than a few people? Sear the pork in batches. If the pan’s crowded, you’ll steam the meat instead of getting that gorgeous crust.

And please, serve it over something cozy, mashed potatoes, buttery noodles, or even just a thick slice of sourdough bread. You want a vehicle for that sauce.

A Peek at the Ingredients

Here are a few that really make this dish sing. The rest? You’ll find them in the recipe card below.

• Pork tenderloin – Lean, quick to cook, and hard to mess up if you keep an eye on it.
• Mushrooms – They soak up all that buttery Marsala magic and give the dish a deep, savory backbone.
• Marsala wine – Don’t skip it if you can help it. It gives the sauce its name and its flavor. It’s sweet, nutty, and just complex enough to taste like you tried harder than you did.

Can’t find Marsala? Dry sherry’s close. Dry white wine works in a pinch. Even chicken broth if that’s all you’ve got. Just don’t overthink it—it’ll still be good.

Oh—and a splash of cream. Not enough to make it heavy, just enough to pull everything together.

How It All Comes Together

Quickly sear the pork. Set it aside. Toss the mushrooms and shallots into the same pan (don’t clean it—you want all those bits). Brown everything up, then pour in the Marsala. Let it bubble. Scrape the pan. This is where the flavor builds.

Once that cooks down a bit, stir in a splash of cream. Bring the pork back in and let it finish gently. That’s it. Fifteen, twenty minutes tops once you get going.

That’s it. The sauce thickens a touch, the pork warms through, and dinner’s ready. From start to finish? Maybe 20 minutes.

I like to serve this with a crisp green veggie and some yummy rolls to mop up the sauce. Leftovers (if you have any) reheat beautifully the next day, too.

If you’ve been stuck in a weeknight dinner rut, give this one a go. It’s the kind of meal that looks like you made an effort, even if you didn’t.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

One-Pan Pork Marsala for Weeknight Dinners

Author: Barbara Curry

Let me just say, this is one of those dinners that makes you feel like you’ve got it together, even when you don’t. We’re talking about pork tenderloin, seared up golden in one skillet, with a buttery mushroom-marsala sauce that tastes like you spent hours when you didn’t. And the best part? Only one pan to clean. Always a win in my book.

5 from 2 votes

Print Pin

COOK: 20 minutes minutes

TOTAL: 20 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

• ▢ 1 lb pork tenderloin
• ▢ 2 tablespoons olive oil
• ▢ 3 tablespoon butter
• ▢ 1 shallot chopped
• ▢ 8 ounces fresh mushrooms sliced
• ▢ 3 tablespoons flour
• ▢ ¼ cup marsala wine
• ▢ 1 ¼ cups chicken broth
• ▢ ¼ cup cream

Instructions

 

• Slice the pork into 1 inch medallions. Heat olive oil and 1 tablespoon butter in a large non-stick skillet, or cast-iron skillet over medium-high heat. Add pork and brown on both sides until almost cooked through, 3-5 minutes. Remove to a plate.
• Add 2 tablespoons of butter to the skillet and when melted add shallots and cook for a minute, then add mushrooms and cook until browned, 3-5 minutes.
• Add marsala to the pan, scraping up the brown bits and cook until it has evaporated. Sprinkle with flour and let cook for a minute then gradually add the chicken broth, whisking until it is slightly thickened, about 3-5 minuets. Reduce temperature and add cream and salt and pepper to taste. Add the pork along with any juices back to the pan and simmer until the internal temperature of the pork has reached 145ºF, it will be slightly pink in the center.

Barbara’s Tips + Notes

• You can double this recipe, just cook the pork in batches.
• Don’t overcook the pork, use a meat thermometer or cut the pork, it should be slightly pink in the center. 
• Try serving this over egg noodles or mashed potatoes.

Nutrition

Calories: 390kcal | Carbohydrates: 10g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 414mg | Potassium: 739mg | Fiber: 1g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 2mg

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