Pork Marsala

Ingredients

• 454 g (1 lb)pork tenderloin, cut into medallions
• to tastesalt and freshly ground black pepper
• 60 g (1/2 cup)plain flour
• 30 ml (2 tablespoons)olive oil
• 28 g (2 tablespoons)butter
• 1/2 mediumonion, chopped
• 454 g (1 lb)cremini mushrooms, sliced
• 2 clovesgarlic, minced
• 180 ml (3/4 cup)dry Marsala wine
• 120 ml (1/2 cup)double cream
• 30 ml (2 tablespoons)Dijon mustard
• 30 ml (2 tablespoons)Italian parsley, chopped, for garnish

Instructions

1. 1

   Season and flour

   Season both sides of the pork medallions with salt and pepper. Put the flour in a shallow bowl, coat the pork, then shake off any excess.

2. 2

   Brown the pork

   Heat 30 ml (2 tablespoons) olive oil in a large frying pan over medium-high heat. Add the pork and cook until browned, about 4 minutes. Transfer it to a plate and cover loosely with foil.

3. 3

   Cook the aromatics

   Add 28 g (2 tablespoons) butter to the same pan and return it to medium-high heat. When melted, add the onion and cook until translucent, about 3 minutes. Add the garlic and cook for about 30 seconds, until fragrant.

4. 4

   Soften mushrooms

   Add the mushrooms and sauté until tender and their released juices have evaporated, about 10 minutes.

5. 5

   Reduce the Marsala

   Pour in the Marsala and simmer until it has reduced by half, about 4 minutes.

6. 6

   Finish the sauce

   Stir in the cream and mustard. Return the pork and any juices on the plate to the pan. Simmer uncovered over medium-low heat until the pork is just cooked through and the sauce has thickened slightly, about 2 minutes. Season the sauce to taste with salt and pepper, then stir in the parsley.

7. 7

   Serve the pork

   Serve the pork and sauce while hot.

What is pork Marsala?

Marsala is a fortified wine from Sicily, and it gives this Italian-American-style skillet dish its distinctive savoury, gently sweet sauce. Pork Marsala borrows the familiar mushroom-and-wine combination of Chicken Marsala, swapping in tenderloin medallions.

This version adds Dijon mustard and cream for a richer, tangier sauce. Browning the pork first and building the sauce in the same pan brings its browned flavour into every part of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 516 calories, 29g protein, 26g carbs, 28g fat.

The pork supplies most of the protein, while the flour and Marsala contribute carbohydrates. Olive oil, butter and cream account for much of the fat; serve with green vegetables alongside to balance the rich sauce.

Choosing the pork and flour

Tenderloin: cut it into medallions of similar thickness so they cook at roughly the same rate. Pat them dry if needed before seasoning to help them brown.

Flour: a light coating helps the pork take on colour and gives the sauce a little body. Shake off the excess so it does not form a thick coating in the pan.

Build flavour in the pan

Browned pork: cook the medallions in a single layer if possible, working in batches if the pan is crowded. Set them aside while you prepare the sauce.

Aromatics: cook the onion until translucent before adding the garlic, which needs only about 30 seconds. This keeps the garlic fragrant without letting it burn.

Get the mushrooms tender

Mushrooms: give them about 10 minutes to soften and release their liquid. They are ready for the wine when the liquid has evaporated and the mushrooms look tender.

Marsala: simmer it until reduced by half, about 4 minutes. This concentrates its flavour before the cream and mustard go in.

Finish gently

Cream and mustard: stir them into the reduced wine until the sauce looks evenly combined. Keep the heat at medium-low once the pork returns to the pan.

Doneness: simmer the pork for about 2 minutes, just until cooked through, and avoid letting it bubble hard or linger in the sauce. Season at the end, then stir in the parsley.

What to serve alongside

The creamy mushroom sauce works well with mashed potatoes, polenta or pasta, which can catch the sauce. For a lighter-feeling plate, add a green vegetable such as green beans or broccoli.

Serve soon after cooking so the pork stays tender and the sauce remains smooth. Spoon plenty of mushrooms and sauce over each portion.

Recipe notes & tips

• Cut the tenderloin into evenly sized medallions for more consistent cooking.
• Shake excess flour from each piece before it goes into the pan.
• Avoid crowding the pan when browning the pork so it can colour rather than steam.
• Let the mushroom juices evaporate before adding the Marsala.
• Keep the final simmer gentle and take the pan off the heat as soon as the pork is cooked through.

Variations

• Use chicken: swap in chicken breast medallions and cook them through before returning them to the sauce.
• Add thyme: stir in a little fresh thyme with the mushrooms for an earthy note.
• Use another mushroom: replace cremini mushrooms with chestnut mushrooms, sliced to a similar thickness.
• Skip the mustard: leave out the Dijon for a more straightforward creamy Marsala sauce.
• Serve with polenta: spoon the pork and sauce over soft polenta to make a hearty plate.

Common mistakes to avoid

• Crowding the pan: the pork can steam instead of browning, so cook it in batches if necessary.
• Leaving excess flour on the pork: too much can make the coating heavy, so shake off the loose flour.
• Adding wine before the mushrooms are ready: wait until their released liquid has evaporated for a less watery sauce.
• Boiling the cream sauce hard: keep it at a gentle simmer to help it stay smooth.
• Overcooking the pork: return it only for the brief final simmer and remove it from the heat when just cooked through.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat gently in a covered pan over low heat, adding a small splash of water if the sauce has thickened; avoid boiling.

Frequently asked questions