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.
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
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 Notes + Tips
- 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
