Easy Pork Marsala is quick to prepare with sliced pork tenderloin, mushrooms, cooking wine, and a few other common ingredients. It’s an easy dinner recipe that is perfect for busy weeknights or fancy enough for guests!
Hi! I’m Sheila from Life, Love, and Good Food, and I’m excited to bring you a new easy recipe for dinner this week!
Given the choice between pork and chicken, which would you consciously choose as the healthier option? I’m betting that most of you would go with the chicken. However, would you make that same choice if you knew that pork tenderloin actually has less calories, fat, and cholesterol than a skinless chicken breast? Seriously, pork really is the “other white meat” and is a delicious dinner option (especially when you add plenty of butter… ( ͡° ͜ʖ ͡°) )!
These Pork Medallions with Mushroom Marsala Sauce may sound fancy, but this dish is really simple to prepare and will surely impress your family or dinner guests. Besides the pork tenderloins, the basic ingredients for this dish are shallots, mushrooms, and Marsala cooking wine. Of course, you can use actual Marsala wine, but I found that the flavor is just fine with the cooking wine from the grocery condiment aisle—and it’s cheaper, too! If you opt for Marsala wine instead, you may want to add a bit more salt to taste since cooking wine has quite a bit of sodium.
Pork tenderloin often comes packaged with two pieces, which should be around two pounds and enough for four to six servings. (If you are only cooking for two, half the recipe and freeze the other tenderloin.) Slice each tenderloin into thick slices, about one-and-one-half inches each and then flatten slightly with your palm. Quickly sear the pork medallions in olive oil and butter and then finish cooking them in the Marsala sauce.
Simmering the meat in the sauce makes the tenderloin slices extremely tender—no need for a knife and absolutely delicious! If you haven’t cooked with Marsala before, you must try it! Let the pork slowly simmer while you prepare sides—rice or mashed potatoes are especially delicious with the Marsala sauce. This meal is easy enough to prepare for a weeknight dinner, but it’s also perfect for a special occasion dinner as well.
This dish works equally well with chicken breasts—just be sure to slice the chicken a bit thinner and adjust the cooking time to make sure the chicken is cooked completely through.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 2 pounds pork tenderloin
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 shallots diced (or a couple tablespoons of diced onion)
- 8 ounces mushrooms sliced
- 1 tablespoon flour
- 1/2 cup Marsala cooking wine
- 1 cup reduced-sodium chicken broth
- 1/4 cup chopped fresh parsley may use Italian parsley
Ingredients
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- Trim any excess fat from the tenderloins and slice into thick slices (about 1-1/2 inch). Press each slice with your palm to flatten it slightly. Season with salt and pepper.
- Heat the olive oil and 1 tablespoon butter in a large non-stick skillet until the butter is melted and foamy. Sear half the medallions until lightly browned, about 2 minutes on each side. Transfer to a plate and sear remaining meat. Remove the rest of the medallions to the plate while you prepare the sauce.
- Add the remaining 2 tablespoons butter to the pan along with the shallots and a pinch of salt. Saute until the butter melts, then add the mushrooms and cook about three minutes.
- Sprinkle in a tablespoon of flour, and stir well. Add the Marsala and chicken broth, and stir until bubbly.
- Add the pork medallions and parsley and cook another 4-5 minutes or until the pork is firm to the touch and just slightly pink in the middle.
This recipe was adapted from Fine Cooking.
Looking for more easy, guest-worthy dinners like this one? Try these!
Quick Chicken Scampi
Orange Mustard Glazed Pork Chops – Life, Love, and Good Food
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