Sweet and savory Marsala sauce dripping over this pork tenderloin will make any weeknight dinner seem like a holiday. The buttery mushrooms and sauce make this Pork Marsala meal one worth sharing with friends at a party or get-together.
Marsala wine adds a distinct incredible flavor to any recipe, including chicken marsala meatballs, chicken breasts or an elegant steak. So why not add it to a creamy mushroom sauce and make this creamy pork marsala recipe.
I love how tender and juicy pork tenderloins are and since marsala and mushrooms are two of my favorite additions, I was sure that a creamy marsala sauce with mushrooms would be great over pork tenderloin.
Similar to smothered pork chops, you’ll slice a pork tenderloin into 1 inch medallions and brown them. In the same skillet with all those yummy flavors, cook some mushrooms and then make the sauce.
When it all comes together, you’ll put the pork slices back in the pan to absorb the scrumptious sauce. No need to worry about tough pork chops, the tenderloin will be so tender and the sauce is packed with flavor. Try serving this with baked mashed potatoes which go great with the sauce.
Pretty quick and easy for a weeknight dinner at home but it’s a restaurant quality recipe that you’ll want to share with family and friends.
Why You’ll Love this Recipe for Pork Marsala
- No dry chewy pork, this is so tender you won’t need a knife
- Pork tenderloin is so lean, it’s a great healthy dinner
- The pork marsala sauce is unbelievably yummy
- While easy enough for a weeknight dinner, this pork marsala recipe is great for family and friends
Pork Marsala Recipe Ingredients
- Pork tenderloin – most packages come with 2 pork tenderloins each about a lb. This recipe uses just one tenderloin, but you can easily double it if you want to cook both of them.
- Marsala wine – Since Marsala is a fortified wine, an opened bottle will last a long time, keep a bottle in your pantry.
- Mushrooms and shallots – these add so much flavor to the sauce
- Chicken broth – you could use a beef broth instead.
- Heavy cream – you can leave this out or add half-and-half, but you’ll just need a quarter cup and it adds a great texture and rounds out the flavor.
- Pantry items – olive oil, butter and flour.
How To Make Pork Marsala with Mushrooms
Step 1: cook the pork tenderloin
Slice the pork into 1 inch round medallions and brown them in a skillet. Remove.
Step 2: add the flavor
Cook the shallots and mushrooms.
Step 3: make the sauce
Add Marsala and cook until it evaporates, then add flour and broth and cook until thickened. Add some cream and add the pork back to the pan to simmer for a couple of minutes. Serve on its own or over mashed potatoes or egg noodles.
Creamy Marsala Pork Tenderloin FAQ
Marsala is a fortified wine, made in Sicily. Since it’s a fortified wine, it will last in your pantry indefinitely.
You could use Madeira or a red wine. It won’t have that distinct Marsala flavor but it will still be delicious.
It’s a boneless piece of lean meat found along the back bone of the pig. It’s different form a pork loin which is larger.
The USDA recently changed its recommendation from 160º to 145º with a three minute rest after removing it from the heat. A meat thermometer is the best way to be certain it is cooked through.
How To Serve Pork Tenderloin Marsala
This marsala sauce recipe is so good you won’t want to miss out on a single drop so try serving it over egg noodles or mashed potatoes. Roast some asparagus or add a simple salad and you have a marvelous healthy dinner.
More delicious pork dinners
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.
Pork Marsala Recipe
Ingredients
- 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
Equipment
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
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Can you make this ahead of time and reheat later without the pork becoming tough?
The sauce will keep the pork tender when you reheat. I would suggest covering with foil and warming it in the oven.
OMG, I hate mushrooms, can I make this recipe without them???? ;o}
Thanks, Jan
Do you hate the taste or just the texture of mushrooms? If you just don’t like the texture, then cut the mushrooms in large quarters or halfs and then they are easy to take out. If you just don’t like the taste, the flavor is still awesome without the mushrooms. I use the same sauce for chicken marsala meatballs and it doesn’t have mushrooms. You’ll love it either way.
Hi Barbara! Are you using a dry or sweet Marsala in this recipe? Just want to make sure I purchase the correct one before making next week.
I use both, but I think the dry is a little better with the pork.
Thank you so much, Barbara! Making this Thursday night!