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This pork marsala recipe has melt-in-your-mouth pork tenderloin medallions coated in a creamy mushroom marsala sauce. It’s quick and easy to make in about half an hour!

You may also like my Easy Marsala Sauce, this Easy Chicken Marsala, or Chicken Marsala Pasta.

creamy pork marsala in a skillet

Why you’ll love it

This pork with a marsala sauce is a simple recipe that feels upscale. Marsala wine makes the sauce shine! It’s a readily available fortified wine (like port is), and it infuses the cream sauce with rich and deep flavor that really complements the pork tenderloin and mushrooms.

Since this is a 30-minute meal, it’s ideal for making any weeknight a little more special without a whole lot of effort. I just love pork tenderloin. It’s tender (obviously), lean (so we can have oodles of that yummy sauce), and cooks fast!

What you’ll need

  • Pork tenderloin – we’re cutting up pork tenderloin (not pork loin!) into medallions
  • Garlic powder – along with salt & pepper, it seasons the pork directly
  • Flour – to get a great crust on the meat and help thicken the sauce
  • Olive oil and butter – for sautéing
  • Mushrooms – we’re using cremini, which are sometimes labelled as baby bellas
  • Garlic – for more savory flavor
  • Marsala – use a dry or semi-sweet variety of this wine. I do not recommend using cooking wine.
  • Heavy cream – to tie the sauce together in a luxurious way

Pro tip

Be sure to buy tenderloin and not pork loin! They’re two different cuts of meat, and the latter takes longer to cook. They aren’t interchangeable.

ingredients for pork marsala in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I love my cooking tongs to quickly turn the pork, and mincing garlic is super easy with one squeeze of a garlic press.
  • Pork is safe to eat at 145F (use an instant read meat thermometer to test it), and it’s ok if it’s a bit pink in the middle because farming practices have changed since the old days where pork needed to be more fully cooked. Tenderloin cooks fast, so with this recipe it’s easy to overdo it if you’re not careful.
  • This is the cast iron skillet I use.

How to make pork marsala

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

frying pork tenderloin in a skillet and then sauteing mushrooms

Cut the pork into medallions, and season with the garlic powder and salt & pepper. Dredge in flour. Add the oil and a third of the butter to a skillet. Cook the pork until golden on both sides, then transfer to a plate. Add the rest of the butter and the mushrooms to the pan.

adding marsala and cream to a skillet with mushrooms and pork tenderloin

Sauté the mushrooms until all the water has cooked off and they get a great sear. Stir in the garlic until fragrant, then pour in the marsala. Let it reduce for a few minutes. Add in the cream, and return the pork to the skillet. Simmer until the meat is cooked (not overcooked!), then season generously with salt & pepper.

Can I make this recipe with pork chops?

  • Yes! If you’ve got 3/4-1″ thick pork chops, brown them for 4-5 minutes/side and then take them out of the pan and make the sauce as indicated.
  • You can then add them back for the last step and they should cook through (pork is safe to eat at 145F — it’s fine if it’s still pink in the middle).
  • Depending on how thick the pork chops are, you may need to adjust cooking time a bit.
a plate with pork tenderloin marsala, mashed potatoes, and green beans

Substitutions and variations

  • If you want to substitute the cream for something else (milk or half-and-half), there’s a chance the sauce will curdle because we’re cooking it at a fairly high heat, and the sauce will not thicken as well. I always like to put a little disclaimer so readers know.
  • You can make this without cream. I’d probably bump the marsala up to 1 cup (or add 1/4 cup chicken broth instead of the cream) and then let it reduce for a bit longer. Just don’t overcook the pork.

What to serve with pork tenderloin marsala

Leftovers and storage

  • Store for 3-4 days in an airtight container in the fridge.
  • Reheat slowly over a low heat, taking care to not overcook the pork.
  • I don’t recommend freezing leftover pork marsala due to the dairy.
close-up of pork marsala

If you made this pork marsala recipe, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram if you made any of my recipes.

creamy pork marsala in a skillet
5 from 14 votes

Easy Creamy Pork Marsala

This pork marsala recipe has melt-in-your-mouth pork tenderloin medallions coated in a creamy mushroom marsala sauce. It's quick and easy to make in about half an hour!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

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 

  • Cut the pork into slices that are about 0.75"-1" thick. Season with the garlic powder and salt & pepper, and then coat each piece in flour.
  • Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook it for 3 minutes/side or until lightly golden. Transfer pork to a plate and set aside.
  • Add the remaining butter and the mushrooms to the pan. Cook for 4-5 minutes or until the mushrooms have released their water and get a nice sear.
  • Stir in the garlic, then add the marsala. Let the sauce bubble for 2-3 minutes (it'll reduce).
  • Stir in the cream and add the pork back into the pan. Cook for 4-5 minutes (you may need to reduce the heat a bit if it's furiously boiling) or until the pork is cooked through and the sauce has thickened up a bit. Be careful not to overcook the pork. Season with extra salt & pepper as needed.

Notes

  • I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe.

Nutrition

Calories: 437kcal, Carbohydrates: 11g, Protein: 26g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 137mg, Sodium: 153mg, Potassium: 732mg, Fiber: 1g, Sugar: 4g, Vitamin A: 700IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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42 Comments

  1. Marge says:

    5 stars
    Quick, easy and delicious!

    1. Natasha says:

      Thanks so much, Marge!

  2. Helen Sparrow says:

    Thank you so much for the recipe. The recipe came wonderfully. I have only Masala once before. Worth making, quickand easy to make.

    1. Natasha says:

      Thank you, Helen! 🙂

  3. Jane Casey says:

    5 stars
    Absolutely love this recipe. I substituted wine with chicken stock since we don’t use wine and it’s still delicious. We serve it over rice.

    1. Natasha says:

      Excellent!

    2. Michael Stonestreet says:

      5 stars
      We made this and it was awesome. I brined pork tenderloin for one hour and sous vide it for two hours at 130° before I cooked it, as referenced in the recipe

  4. ERICA HOPKINS says:

    5 stars
    Soooo good one of my favorite dishes and so easy to make!

    1. Natasha says:

      Glad you liked it!!

  5. Kiwisue629 says:

    5 stars
    We made this recipe tonight and it is amazing. I made two modifications as we are low carbon so I replaced the flour with almond flour and added 1 tsp paprika to the garlic powder. Thanks.

    1. Natasha says:

      Glad you enjoyed it!!

  6. Mary says:

    5 stars
    Made this tonight and served with mashed potatoes and green peas. So delicious and so easy! I do add a few of my own spices as well. We’ll be making this for company for sure.

    1. Natasha says:

      Wonderful! 🙂

  7. Linda says:

    5 stars
    Absolutely delicious, easy to follow and turned out so tender. Will definitely make it again.

    1. Natasha says:

      So glad you liked it! Thank you!!

  8. Kathy R says:

    This sounds so good!

    1. Natasha says:

      Thank you! Let me know if you try it!

  9. Laurie says:

    I’d like to fix ahead for around 12. Will it dry out too much if I keep it in the fridge for a day and warm up to serve?

    1. Natasha says:

      I think you should be ok, but I would be sure to reheat slowly over a low heat so the pork doesn’t dry out and the sauce doesn’t separate. Perhaps make a little extra sauce (like add a splash more cream when reheating).

  10. Howard Sykes says:

    Hello there,
    Could I use Crème Fraiche instead of cream – or not?
    Thank you

    1. Natasha says:

      Hello! You could try, but it’ll alter the flavor (more tangy), and I would probably lower the heat since it’s more prone to curdling.

    2. Janice bixel says:

      Sounds great but I’m going to try it with chicken