• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Pork

    Easy Creamy Pork Marsala

    Published: Jul 17, 2020 / Updated: Mar 21, 2021 / 31 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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 under half an hour!

    creamy pork marsala in a skillet

    You may also like my Easy Chicken Marsala recipe. Marsala sauce goes perfectly with pork, so if you're not a fan of chicken or just want to try something new, this one's a gooder.

    I love pork tenderloin! It's tender (obviously), lean (so we can have oodles of that yummy sauce), and cooks fast! 

    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. Overcooked pork is not good!). Depending on how thick the pork chops are, you may need to adjust cooking time a bit. 

    pork marsala on a white plate served over spaghetti

    Recipe notes & tips:

    • Be sure to buy tenderloin and not pork loin! They're two different cuts of meat, and the latter takes longer to cook.
    • If you want to substitute the cream for something else (milk or half-and-half), there's a chance the sauce will curdle (we cook it at a fairly high heat), and the sauce will not thicken as well, so 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).
    • I love my cooking tongs to quickly turn the pork.
    • 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 these days since 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.

    What to serve with pork tenderloin marsala?

    Try pasta (I did spaghetti for that one photo), Garlic Mashed Potatoes, Easy Roasted Potatoes and Carrots, or rice. Want to make this dish extra decadent? Grate some parmesan cheese on top!

    More delicious pork recipes to try:

    • Creamy Pork Tenderloin Medallions
    • Creamy Balsamic Pork Tenderloin
    • Creamy Mushroom Pork Tenderloin

    close-up of pork marsala

    Will you try this Pork Marsala recipe? Questions? Ask me in the comments below.

    creamy pork marsala in a skillet

    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 under half an hour!
    5 from 7 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 437 kcal
    Prevent your screen from going dark

    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
    • 7 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. 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 437kcalCarbohydrates: 11gProtein: 26gFat: 27gSaturated Fat: 14gCholesterol: 137mgSodium: 153mgPotassium: 732mgFiber: 1gSugar: 4gVitamin A: 700IUVitamin C: 1mgCalcium: 41mgIron: 1mg
    Keyword creamy pork marsala, marsala pork, pork tenderloin marsala
    Author Natasha Bull
    « Creamy Pesto Shrimp Gnocchi
    Teriyaki Chicken Stir Fry »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Mary says

      March 27, 2023 at 4:10 PM

      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.

      Reply
      • Natasha says

        March 27, 2023 at 9:16 PM

        Wonderful! 🙂

        Reply
    2. Linda says

      March 15, 2023 at 7:33 PM

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

      Reply
      • Natasha says

        March 15, 2023 at 11:46 PM

        So glad you liked it! Thank you!!

        Reply
    3. Kathy R says

      March 12, 2023 at 10:19 AM

      This sounds so good!

      Reply
      • Natasha says

        March 12, 2023 at 11:44 AM

        Thank you! Let me know if you try it!

        Reply
    4. Laurie says

      March 11, 2023 at 10:47 AM

      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?

      Reply
      • Natasha says

        March 11, 2023 at 12:01 PM

        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).

        Reply
    5. Howard Sykes says

      March 11, 2023 at 3:25 AM

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

      Reply
      • Natasha says

        March 11, 2023 at 11:58 AM

        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.

        Reply
      • Janice bixel says

        March 14, 2023 at 5:06 AM

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

        Reply
    6. Brett Mentzer says

      January 30, 2023 at 6:18 PM

      Natasha, I just made this dish. It was awesome! I have made many of your recipes and have never been disappointed. You are the best!
      Two questions: How do you stay so slim? (😅)
      And how can I save your recipes without maxing out myGmail storage? Haha.

      Reply
      • Natasha says

        January 31, 2023 at 10:34 AM

        Hi!! I'm so glad you liked it and other recipes. 😀 Re: staying slim, I am definitely carrying a few extra pounds due to cooking being my job, but I also typically work out at least 5 days a week, and moderation and portion control are important when it comes to decadent dishes. Most of the time I eat really simple healthy foods like I'll air fry some salmon and eat it on a bed of spinach. Balance lol. For your second question, you could print the recipes off old-school, or you see the heart button and the word "save" near the top of the recipe card? You can sign up for a Grow account and it'll save all the recipes you want from my site, and if you see other recipes on other sites that also use that Grow feature, it'll save those too, all in one place. 🙂

        Reply
    7. Stacey A says

      February 28, 2022 at 7:35 PM

      5 stars
      Obsessed with your recipes and this one did not disappoint! Thank you. You have significantly changed my comfort level and sparked joy for both my husband and I in the kitchen.

      Reply
      • Natasha says

        February 28, 2022 at 9:16 PM

        Thank you so much!! 🙂 Your comment made my day.

        Reply
    8. Kelly Jo says

      December 31, 2021 at 11:41 PM

      5 stars
      Another delicious recipe! Made this for New Year’s Eve and everyone loved it. I made it with mashed potatoes. As always, amazing and I know I can always look here for a yummy recipe.

      Reply
      • Natasha says

        January 1, 2022 at 11:34 AM

        Aww that's great to hear! 🙂 I'm so please it worked out. Happy new year!

        Reply
    9. Gail says

      December 3, 2021 at 10:11 AM

      Fabulous!!!! My husband and I both really enjoyed this recipe. Very flavorful and satisfying and is now one of our favorites. Thanks for sharing your delicious recipes. You are one of my favorite recipe bloggers!!!

      Reply
      • Natasha says

        December 3, 2021 at 11:08 AM

        Aww thanks so much, Gail!! I'm so happy you're enjoying my recipes. Thanks for letting me know! 🙂

        Reply
    10. Lisa says

      September 19, 2021 at 8:49 PM

      Hello! Is there a way to substitute chicken instead of pork?

      Reply
      • Miranda @ Salt & Lavender says

        September 19, 2021 at 9:01 PM

        Hi Lisa! We actually have a standalone creamy chicken marsala recipe: https://bit.ly/39li9Cs
        It's also linked near the beginning of this post. Enjoy!

        Reply
    11. Lisa says

      July 6, 2021 at 3:11 PM

      5 stars
      This recipe is so good! It’s a quick fixer with a lot flavor! My ultra picky husband loves it! It’s now in my permanent rotation file. Thank you so much for sharing it!

      Reply
      • Natasha says

        July 6, 2021 at 3:27 PM

        That's awesome!! So happy you guys like it, Lisa.

        Reply
    12. Maggie says

      February 14, 2021 at 5:34 PM

      5 stars
      This was simple, quick and delicious. I used pork tenderloin and it was ver tender. I also used sweet Marsala.

      Reply
      • Natasha says

        February 14, 2021 at 5:37 PM

        Excellent! Thank you 🙂 Thrilled you enjoyed it, Maggie!

        Reply
    13. Elaine C. says

      December 4, 2020 at 9:17 AM

      This officially goes into my family rotations (with three children) and that says a lot! Everyone loved it. I used half and half and still so rich!

      Reply
      • Natasha says

        December 4, 2020 at 9:31 AM

        Fantastic!! 😀

        Reply
    14. Pawel Gorski says

      August 6, 2020 at 8:53 AM

      What type of marsala?

      Reply
      • Natasha says

        August 6, 2020 at 9:59 AM

        I recommend using either semi-secco (semi-sweet) or secco (dry) marsala for this recipe. I just go to the liquor store and buy whatever they have in stock. I just updated the post based on your question.

        Reply
    15. Chrystal Blackburn says

      July 26, 2020 at 8:34 PM

      5 stars
      Delicious! I have never been disappointed by a recipe from Salt & Lavender and this is no exception. So tasty!

      Reply
      • Natasha says

        July 27, 2020 at 9:00 AM

        Aww I'm so happy to hear that! Thanks so much for commenting, Chrystal! XO

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    FREE 10 Easy Chicken Recipes E-book

    ​

      ​

      BROWSE RECIPES:

      Footer

      • Contact
      • FAQ
      • Site Policies
      • For Bloggers
      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      · Copyright © 2023 Salt & Lavender Inc ·