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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 under half an hour!
I think you’ll also enjoy this easy Creamy Brandy Apple Pork Tenderloin next.
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?
More delicious pork recipes to try:
Will you try this Pork Marsala recipe? Questions? Ask me in the comments below.
Easy Creamy Pork Marsala
- 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
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.
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