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!
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
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