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!
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.
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:
Will you try this Pork Marsala recipe? Questions? Ask me in the comments below.
Easy Creamy Pork Marsala
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.
Mary says
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.
Natasha says
Wonderful! 🙂
Linda says
Absolutely delicious, easy to follow and turned out so tender. Will definitely make it again.
Natasha says
So glad you liked it! Thank you!!
Kathy R says
This sounds so good!
Natasha says
Thank you! Let me know if you try it!
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?
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).
Howard Sykes says
Hello there,
Could I use Crème Fraiche instead of cream - or not?
Thank you
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.
Janice bixel says
Sounds great but I'm going to try it with chicken
Brett Mentzer says
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.
Natasha says
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. 🙂
Stacey A says
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.
Natasha says
Thank you so much!! 🙂 Your comment made my day.
Kelly Jo says
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.
Natasha says
Aww that's great to hear! 🙂 I'm so please it worked out. Happy new year!
Gail says
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!!!
Natasha says
Aww thanks so much, Gail!! I'm so happy you're enjoying my recipes. Thanks for letting me know! 🙂
Lisa says
Hello! Is there a way to substitute chicken instead of pork?
Miranda @ Salt & Lavender says
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!
Lisa says
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!
Natasha says
That's awesome!! So happy you guys like it, Lisa.
Maggie says
This was simple, quick and delicious. I used pork tenderloin and it was ver tender. I also used sweet Marsala.
Natasha says
Excellent! Thank you 🙂 Thrilled you enjoyed it, Maggie!
Elaine C. says
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!
Natasha says
Fantastic!! 😀
Pawel Gorski says
What type of marsala?
Natasha says
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.
Chrystal Blackburn says
Delicious! I have never been disappointed by a recipe from Salt & Lavender and this is no exception. So tasty!
Natasha says
Aww I'm so happy to hear that! Thanks so much for commenting, Chrystal! XO