Pork Marsala

Course: Main Dish

Cuisine: Italian

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Calories: 516kcal

Author: Platings and Pairings

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!

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Equipment

Large Skillet
Shallow Bowl
Knife

Ingredients

1 pound pork tenderloin cut into medallions
Salt and freshly ground black pepper
½ cup flour
2 Tablespoons olive oil
2 Tablespoons butter
½ medium onion chopped
1 pound cremini mushrooms sliced
2 cloves garlic minced
¾ cup dry Marsala wine
½ cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons Italian parsley chopped, for garnish

Instructions

Season 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.
Heat 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.
To 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.
Add the mushrooms and saute until the mushrooms become tender and their juices evaporate, about 10 minutes.
Add the marsala and simmer until reduced by half, about 4 minutes.
Stir 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.
Enjoy!

Notes

Storing

Store leftover pork marsala in an airtight container in the fridge for 3-4 days. It’s normal for the creamy sauce to thicken in the fridge.
To reheat from chilled, warm the pork medallions and sauce in a skillet over low-medium heat, stirring occasionally and adding a splash of water, broth, or heavy cream to loosen the sauce if needed.
I don’t recommend freezing this dish due to the creamy sauce which can separate.

Tips and tricks

Make sure to tent the pan-seared pork medallions under some foil to keep them warm while you prepare the marsala sauce.
You can pound the pork medallions with a meat mallet to create uniform thickness so that they cook evenly. While this isn’t necessary, it’s certainly an option.
Don’t overcrowd the pan. Cook the pork in batches if necessary to avoid steaming instead of browning.
Check the pork for doneness by inserting a meat thermometer into the thickest section at the end of the cooking. It should register an internal temperature of 140–145°F for it to be safe to eat.
Deglaze the pan thoroughly by scraping up browned bits after searing the pork. This is an important technique to add depth to the Marsala sauce.
Reduce the marsala wine properly (until reduced by half) to concentrate flavor.

Variations

Mushrooms: You can use any kind of mushrooms you prefer. Button, chanterelle, oyster and shitake are great options.
Wine: If you don’t have any marsala wine on hand, you can also use dry madeira wine, sherry or red vermouth in a pinch.
Meaty swaps: Don’t like pork? No problem! You can easily use chicken breasts to make classic Chicken Marsala with Bacon.
Lighter version: Use half-and-half instead of heavy cream.
Gluten-free: Coat the pork medallions in gluten-free flour, like almond flour. I don’t recommend skipping the flour dredging as you’ll miss out on the golden crust on the pork which adds texture and flavor to the dish.

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