Pork Tenderloin with Marsala Sauce

Pork Tenderloin with Marsala Sauce
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    5 People
  • VIEWS
    19

Elevate your weeknight dinner with this elegant yet approachable recipe. Tender pork tenderloin is bathed in a luscious Marsala sauce, infused with earthy mushrooms and aromatic onions. A guaranteed crowd-pleaser!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    67 mg
  • Fiber
    1 g
  • Protein
    25 g
  • Saturated Fat
    4 g
  • Sodium
    852 mg
  • Sugar
    4 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
1 mins

In a medium bowl, whisk together flour, salt, and pepper. Dredge the pork tenderloins in the flour mixture, ensuring they are evenly coated.

02

Step
7 mins

Heat 2 tablespoons of olive oil and butter in a large skillet over medium heat until the butter is melted and the pan is shimmering. Sear the tenderloins on all sides until nicely browned, about 5-7 minutes total. Transfer the seared tenderloins to a plate lined with paper towels.

03

Step
7 mins

Add the sliced mushrooms to the skillet, adding more olive oil if needed to prevent sticking. Cook until the mushrooms are softened and have released their moisture, about 5-7 minutes. Remove the mushrooms from the skillet and set aside in a bowl.

04

Step
5 mins

Add the chopped onion and minced garlic to the skillet, again adding more olive oil if needed. Cook until the onion is translucent and fragrant, about 5 minutes. Remove from the skillet and add to the bowl with the cooked mushrooms.

05

Step
3 mins

Pour 1/2 cup of Marsala wine into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this adds tremendous flavor to the sauce. Add the brown gravy, beef broth, and the mushroom-onion mixture to the skillet. Return the tenderloins to the skillet, turning to coat them evenly in the sauce. The liquid should come up nearly to the top of the meat.

06

Step
30 mins

Reduce the heat to medium-low, cover the skillet, and simmer gently until the pork is cooked through but still tender, about 30 minutes. The internal temperature should reach at least 145°F (63°C) when measured with an instant-read thermometer.

07

Step
1 mins

Remove the tenderloins from the skillet and set aside to rest on a cutting board.

08

Step
5 mins

Stir the Marsala sauce in the skillet and adjust the flavor with more Marsala wine, salt, and pepper as needed. Simmer for a few more minutes to allow the sauce to thicken slightly.

09

Step
1 mins

Slice the tenderloins into medallions and arrange them on a serving platter. Spoon the Marsala sauce generously over the top, garnish with fresh parsley, and serve immediately.

For a richer sauce, use dry Marsala wine. Sweet Marsala will also work, but it will result in a sweeter flavor profile.
To thicken the sauce further, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering sauce and cook until thickened.
Serve with creamy mashed potatoes, polenta, or egg noodles to soak up the delicious Marsala sauce.

Michele Wolff

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 6 Ratings)
Total Reviews: (3)
  • Dorris Cormier

    I made this for a dinner party, and it was a huge hit. Everyone raved about the sauce. I did add a little extra Marsala wine for a deeper flavor.

  • Rocio Runolfsson

    Easy to follow recipe with great results! I will definitely be making this again.

  • Cornelius Andersongerlach

    This recipe was fantastic! The Marsala sauce was so flavorful, and the pork was incredibly tender. My family loved it!

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