Pork Medallions with Creamy Mushroom Marsala Sauce

Ingredients

• 2 tablespoons (28 g)butter
• 1Smithfield Marinated Steakhouse Mushroom Pork Loin Filet
• 1 mediumonion
• 2 clovesgarlic, minced
• 8 oz (227 g)mushrooms
• to tastesalt and freshly ground black pepper
• 1/2 cup (120 ml)Marsala wine
• 1 cup (240 ml)heavy whipping cream

Instructions

1. 1

   Preheat the oven

   Heat the oven to 204°C (400°F), with a rack positioned in the middle.

2. 2

   Brown the pork

   Melt 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Add the pork loin and brown it on all sides, about 6 minutes in total.

3. 3

   Roast and rest

   Put the skillet in the oven and bake at 204°C (400°F) for about 13–15 minutes, turning the pork halfway through. Cook until the centre registers 71°C (160°F), then transfer it to a chopping board and leave to rest for 5–10 minutes.

4. 4

   Make the sauce

   While the pork bakes, melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and minced garlic and cook for a couple of minutes, until the onion is soft and translucent. Stir in the sliced mushrooms and season generously with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender. Add the Marsala and cream, stir, and cook for about 8 minutes, stirring now and then, until the sauce thickens. It will thicken further as it cools. Taste and adjust the seasoning with salt and pepper.

5. 5

   Slice and serve

   Cut the pork loin into medallions and serve with the creamy mushroom Marsala sauce spooned over the top.

6. 6

   Add accompaniments

   Serve the pork medallions with potatoes and a light salad if you like.

What are pork medallions with Marsala sauce?

Marsala is a fortified wine from Sicily often used in savoury sauces with mushrooms and cream. This American-style dinner pairs that savoury, creamy sauce with a marinated pork loin filet, sliced into medallions for serving.

The pork browns in a pan before finishing in the oven, while the sauce cooks separately. That split gives you browned meat and a sauce that can be adjusted to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 567 calories, 64g protein, 4g carbs, 29g fat.

The pork supplies most of the protein, while the cream and butter contribute much of the fat; the wine, onion and mushrooms provide a small amount of carbohydrate. Pair a portion with salad and potatoes for a more rounded plate, adjusting the potato serving to suit your appetite.

Choosing the ingredients

Pork filet: The recipe uses a marinated mushroom-flavoured pork loin filet. Its seasoning is already part of the dish, so taste the finished sauce before adding more salt.

Marsala and cream: Marsala brings a sweet, savoury depth, while cream softens it into a smooth sauce. Use the listed heavy whipping cream for the intended rich texture.

Getting the pork right

Browning: Give the filet time to colour on all sides in the hot skillet; the recipe allows about 6 minutes in total. Use an oven-safe pan so it can go straight from the hob to the oven.

Resting: Check the centre for 71°C (160°F), then let the pork rest for 5–10 minutes before slicing. Resting gives the juices time to settle while you finish the sauce.

Building the mushroom sauce

Aromatics: Cook the onion and garlic until the onion is soft and translucent before adding the mushrooms. This softens their flavour and gives the mushrooms a good base to cook in.

Thickening: Let the mushrooms become tender before adding the Marsala and cream. Simmer the sauce for about 8 minutes, stirring occasionally; it will continue to thicken as it cools.

Timing the two pans

Start the sauce while the pork is in the oven, as the method directs. Keep an eye on the sauce near the end of its cooking time so it does not reduce more than you want while the meat rests.

What to serve alongside

Potatoes: Serve with potatoes to make the meal more substantial and to catch the creamy sauce.

Salad: A light salad gives the plate a fresh contrast to the rich pork and sauce. Add it just before serving so it stays crisp.

Recipe notes & tips

• Use a skillet that can safely move from the hob to the oven.
• Turn the pork once halfway through baking, as directed.
• Let the pork rest for 5–10 minutes before slicing.
• Stir the sauce occasionally as it simmers so it thickens evenly.
• Taste the sauce before adding extra salt, since the pork is marinated.

Variations

• Use another mushroom: Swap in a different variety, sliced to a similar thickness.
• Add fresh herbs: Stir chopped parsley into the sauce just before serving.
• Make it less rich: Use less cream and add a splash of water to loosen the sauce.
• Serve with mash: Spoon the sauce over mashed potatoes alongside the pork.
• Add a leafy side: Pair the dish with dressed leaves for a fresh contrast.

Common mistakes to avoid

• Skipping the browning: The pork misses its browned exterior; colour it on all sides before roasting.
• Using a non-oven-safe pan: The skillet cannot go into the oven; transfer the pork to suitable ovenware after browning if needed.
• Slicing too soon: The resting juices can run out; leave the pork for 5–10 minutes before cutting.
• Overcooking the sauce: It can become too thick as it cools; stop when it has thickened and remember it will set further.
• Adding salt too early: The marinated pork may already be well seasoned; taste the sauce before its final seasoning.

How to store

Refrigerate leftover pork and sauce in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot; add a small splash of water if the sauce has thickened too much.

Frequently asked questions