Pork Tenderloin Marsala

Pork Tenderloin Marsala is a delightful dish that brings together tender pork medallions and rich, savory flavors in a luscious sauce. Inspired by the classic Italian recipe, this version features succulent pork paired with earthy cremini mushrooms, aromatic garlic, and a splash of Marsala wine that adds depth and complexity.

Finished with a creamy touch, this dish is perfect for weeknight dinners or special occasions. Serve it alongside pasta or crusty bread to soak up the delicious sauce, and enjoy a taste of Italian comfort right at your table!

Pork Tenderloin Marsala

Ingredients:

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

8 ounces cremini mushrooms sliced

1 clove garlic minced

3/4 cup marsala wine

1/2 cup heavy/whipping cream

Instructions

Slice the Pork:

Cut the pork into pieces that are about 0.75″-1″ thick.

Season with garlic powder, salt, and pepper, and then coat each piece in flour.

Heat the Pan:

In a skillet over medium-high heat, add the olive oil and 1 tablespoon of butter.

Once hot, add the pork and cook for about 3 minutes on each side, or until lightly golden.

Remove the pork and set it aside on a plate.

Sauté the Mushrooms:

In the same pan, add the remaining butter and the sliced mushrooms.

Cook for 4-5 minutes, or until the mushrooms have released their moisture and have a nice sear.

Add Garlic and Marsala:

Stir in the minced garlic, then pour in the marsala wine.

Allow the sauce to bubble for 2-3 minutes to reduce.

Finish the Dish:

Stir in the heavy cream and return the pork to the pan.

Cook for an additional 4-5 minutes, adjusting the heat if necessary to avoid overcooking the pork.

Season with extra salt and pepper as needed.

Enjoy your Pork Marsala!

Notes:

Pork Tenderloin: Choose a high-quality pork tenderloin for the best flavor and tenderness. You can also use pork chops if you prefer.

Seasoning: Feel free to adjust the seasoning to your taste. Adding herbs like thyme or rosemary can enhance the dish further.

Mushroom Varieties: While cremini mushrooms are great, you can also experiment with other mushrooms like shiitake or button mushrooms for different flavors and textures.

Marsala Wine: Use a good-quality dry Marsala wine for the best flavor. Avoid cooking wines, as they often contain added salt and preservatives.

Cooking Temperature: Ensure your skillet is hot enough when adding the pork to achieve a nice sear without overcooking it.

Thickening the Sauce: If you prefer a thicker sauce, let it simmer a bit longer after adding the cream, but be careful not to overcook the pork.

Serving Suggestions: This dish pairs well with a side of mashed potatoes, rice, or pasta to soak up the flavorful sauce. Steamed vegetables or a fresh salad make great accompaniments too.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pork.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of pork?

Yes! You can substitute the pork with chicken or turkey.

Chicken breast or thighs work well, but keep in mind that cooking times may vary slightly.

What if I can’t find Marsala wine?

If Marsala wine is unavailable, you can substitute it with another fortified wine like Sherry or Madeira.

For a non-alcoholic option, consider using a mixture of grape juice and a splash of vinegar for acidity.

How do I know when the pork is cooked through?

The pork is done when it reaches an internal temperature of 145°F (63°C).

Use a meat thermometer for accuracy.

The pork should be slightly pink in the center, which is safe and keeps it juicy.

Can I make this dish ahead of time?

Yes, you can prepare the pork and sauce ahead of time.

Store them separately in the refrigerator and reheat together just before serving.

However, it’s best to cook the pork fresh for optimal texture.

What should I serve with Pork Marsala?

Pork Marsala pairs well with a variety of sides, such as mashed potatoes, pasta, or rice to soak up the sauce.

Steamed vegetables or a fresh salad can also complement the dish nicely.

Do I need to marinate the pork before cooking?

No, marinating is not necessary for this recipe.

The seasoning of garlic powder, salt, and pepper, along with the Marsala sauce, provides plenty of flavor.

How can I ensure the pork stays tender?

To keep the pork tender, avoid overcooking it.

Sear it just until golden brown and then simmer it gently in the sauce until cooked through.

Using a meat thermometer can help prevent overcooking.

Can I use pre-sliced mushrooms?

Yes, pre-sliced mushrooms can save time, but fresh mushrooms tend to have better flavor and texture.

If using pre-sliced, ensure they are still fresh for the best results.

Is it necessary to use heavy cream?

While heavy cream adds richness to the sauce, you can substitute it with half-and-half or even a lighter cream for a lower-calorie option.

Keep in mind that this will alter the richness of the dish.

What should I do if my sauce is too thin?

If your sauce is too thin, you can let it simmer a bit longer to reduce and thicken.

Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of water to create a slurry, then stir it into the sauce and cook until thickened.