Pork Marsala

This 30-Minute Pork Marsala is a delicious twist on the classic Chicken Marsala recipe, using browned pork medallions as the main source of protein and all the umami flavors of mushroom-infused Marsala sauce. Add in Dijon mustard and heavy cream for a richer version - perfect for quick weeknight meals or fancy dinner parties!

📝 Ingredients

• 1 pound pork tenderloin (cut into medallions)
• Salt and freshly ground black pepper
• 1/2 cup flour
• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1/2 medium onion (chopped)
• 1 pound cremini mushrooms (sliced)
• 2 cloves garlic (minced)
• 3/4 cup dry Marsala wine
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 2 tablespoons Italian parsley (chopped, for garnish)

👨‍🍳 Instructions

1. 1Season the pork on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
2. 2Heat the 2 TBSP oil in a large skillet over medium-high heat. Add the pork and cook until browned, about 4 minutes. Transfer the pork to a plate and tent with foil.
3. 3To the same skillet, add 2 TBSP butter and return the skillet to medium-high heat. Once melted, add the onion and cook until translucent, about 3 minutes. Add the garlic, and cook until fragrant, about 30 seconds.
4. 4Add the mushrooms and saute until the mushrooms become tender and their juices evaporate, about 10 minutes.
5. 5Add the marsala and simmer until reduced by half, about 4 minutes.
6. 6Stir in the cream and mustard. Return the pork and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the pork is just cooked through and the sauce thickens slightly, about 2 minutes. Season the sauce, to taste, with salt and pepper and stir in the parsley.
7. 7Enjoy!