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    Home » Recipes » Dinner

    Tender Pork Marsala

    Published: March 6, 2018 · Updated: July 20, 2020 · By: Krissy · 68 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe
    recipe for tender pork marsala
    Ready in just 30 minutes, Tender Pork Marsala made with marinated pork tenderloin smothered in a mushroom wine sauce, is perfect for any night of the week.

    Tender Pork Marsala, made with garlic and herb marinated pork tenderloin and smothered in a creamy mushroom wine sauce, is the perfect dinner.

    Similar to chicken marsala, this recipe is ready in just 30 minutes. Pork marsala with mushrooms and shallots can be served over mashed potatoes or pasta.

    Pork marsala with mushrooms and shallots over pasta

    Pork Marsala is such a great dinner recipe. First, it uses pork tenderloin. This cut of meat is not only more moist and flavorful than chicken, but it is cheaper too! If you were thinking of making Chicken Marsala for dinner, you might want to think twice and make this recipe instead.

    One of my favorite things about cooking pork is that it can be prepared any night of the week for an easy and delicious meal. Marinated pork tenderloin is especially versatile because it can be grilled, roasted or sautéed. It's an easy way to get real flavor, real fast, for quick and simple meals.

    Whether you choose to serve this savory meal over pasta like I did in the photos, or  creamy mashed potatoes as you'll see in the video, you will love this tasty and satisfying quick meal.

    How to make Pork Marsala:

    The first step is to marinate your pork tenderloin. This isn't necessary, but you'll be glad you did. If you're wondering what to marinate pork tenderloin in, my marinade consisted of fresh garlic, some herbes de provence, and olive oil.

    There are so many ways to cook a pork tenderloin, but cutting it into two inch thick medallions and then smashing each piece with your hand to further tenderize it might just be the quickest possible way to cook it.

    Get a nice sear on your pork medallions. This will add both flavor and texture to your final dish. I recommend using a really large pan so that the meat browns well. Then you'll set that browned pork aside in order to let it rest while you make the sauce.

    The Marsala wine sauce starts with shallots and garlic cooked in the pan you seared the pork tenderloin. Next comes the mushrooms. You'll cook these until all of the liquid has cooked off and they get some nice color. You're starting to drool already, aren't you? A bit of flour cooked onto the veggies will create a roux so that your sauce can thicken.

    Then you'll deglaze the pan with the wine to lift every ounce of flavor that may have stuck to the pan. Next you'll add chicken broth and homemade is always best. Once that reduces a bit, you'll add the heavy cream and parsley.

    Pork Marsala is a super easy recipe to make!

    How to make Pork Marsala with pork tenderloin

    What else to make with Pork Tenderloin:

    Smothering an already flavorful piece of pork with a homemade mushroom Marsala sauce is about as close to heaven as my taste buds get. If you love this cut of meat, here are some other great recipe options for you to try:

    • Pork Fried Rice, made with tender pork tenderloin, is a delicious and complete meal your family will love. See how easy it is to make pork fried rice just like a Chinese restaurant in your own kitchen!
    • Pork Wellington is a great dinner option if you're looking to make something fancy that doesn't cost too much. A seared pork tenderloin is wrapped in puff pastry, prosciutto, dijon mustard, and sauteed mushrooms and shallots. So good.
    •  Delight the entire family by making this flavorful and healthy Pork Tenderloin with a savory balsamic Raspberry Sauce for dinner. You just can't beat a good sauce, right?
    Pork Marsala with a mushroom wine sauce

    What to serve with Pork Marsala:

    Since both pasta and mashed potatoes go great with this recipe, you can go with your basics or you can go with some over the top recipes.

    If you've never made your own homemade pasta from scratch, it will change your life. It's actually really easy to make, whether you knead and cut the noodles by hand, or you're smart and use your stand mixer and a pasta roller to make the task a breeze.

    You can make very basic mashed potatoes with butter, sour cream, cream cheese, buttermilk, or all of the above. Or, you can step out of your comfort zone and make something like roasted garlic mashed potatoes or gorgonzola celery root mashed potatoes.

    Variations on a pork marsala or chicken marsala recipe:

    Although I love this recipe just as it's outlined below, I think it would be equally delicious with some of these suggestions.

    • Pork marsala with spinach would be an easy way to squeeze in a dark leafy green to the meal. A big handful or two of fresh spinach into the sauce would taste delicious!
    • Pork marsala with capers would add the slightest pop of flavor. I'm a fan of putting capers in just about anything.
    • Pork marsala with porcini rice would be a savory change from the pasta or potatoes.
    • Pork marsala without wine would sort of defeat the purpose, in my opinion, but you can easily substitute some lemon juice and additional chicken broth if you want to enjoy this recipe without the wine.

    Pork marsala with mushrooms over pasta

    Ready in just 30 minutes, Tender Pork Marsala made with marinated pork tenderloin smothered in a mushroom wine sauce, is perfect for any night of the week.

    Tender Pork Marsala

    Ready in just 30 minutes, Tender Pork Marsala made with marinated fresh pork tenderloin smothered in a mushroom wine sauce, is perfect for any night of the week.
    4.73 from 77 votes
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    CLICK TO PLAY RECIPE VIDEO

    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Hover to scale: 6 servings
    Chef: Krissy Allori

    Ingredients

    • 1 Pork Tenderloin (1.5 - 3 pounds)
    • 3 cloves garlic (minced)
    • ¼ cup olive oil
    • 2 tablespoon herbes de provence
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons extra virgin olive oil
    • 3 tablespoons unsalted butter (divided)
    • 2 medium shallots (finely diced)
    • 2 cloves fresh garlic (minced)
    • 12 ounces mushrooms (thinly sliced)
    • 1 tablespoon all-purpose flour
    • ½ cup Marsala wine
    • 1 cup chicken broth
    • 3 tablespoons heavy cream
    • ¼ cup chopped fresh flat-leaf parsley

    Instructions

    • Marinate the pork tenderloin in a resealable bag with the 3 cloves garlic, ¼ cup olive oil, and herbes de provence at least one hour or overnight. Discard marinade before cooking.
    • Cut the tenderloins into 2 inch thick medallions and flatten each medallion slightly with the palm of your hand. They should flatten easily. Season both sides with salt and pepper.
    • Heat a large sauté pan over high heat. Add the olive oil and just 1 tablespoon of butter. Once heated, add the pork and allow to brown 2-3 minutes on each side. Once both sides have nicely browned, remove from pan, transfer to clean plate, and loosely tent with aluminum foil.
    • Using the same pan, melt the remaining 2 tablespoons of butter and add the shallots. Cook for about a minute until they start to brown and then add the garlic to cook for just a minute more. Stir while scraping the bottom of the pan to release any browned bits.
    • Add the mushrooms, stir well to distribute butter and flavor, and allow them to cook undisturbed for a couple of minutes before stirring. This will allow your mushrooms to get slightly brown. Continue to cook until the liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour, stir, and allow the flour to cook for a couple of minutes until fragrant.
    • Add the Marsala wine and allow to cook down until almost completely evaporated. Then, add the chicken broth and cook for an additional 3-5 minutes while stirring occasionally. Reduce the heat to low and stir in the heavy cream and parsley. Then return the pork and any accumulated juices to the pan. Cook the pork in the mushroom sauce, flipping the meat once, until it's firm to the touch, about 2 to 4 minutes or until it's no longer pink inside. Add salt and pepper, as desired.
    • Serve over pasta or mashed potatoes and a crisp green salad.

    NUTRITION INFORMATION

    Calories: 545kcal | Carbohydrates: 9g | Protein: 65g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 221mg | Sodium: 312mg | Potassium: 1476mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 9.4mg | Calcium: 65mg | Iron: 5.3mg
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    Reader Interactions

    Comments

    1. Lynn

      March 01, 2022 at 3:32 pm

      5 stars
      We love, love, LOVE this dish! I’ve served it over rice, mashed potatoes and pasta. I can’t decide which is better!

      This dish is company worthy!

      Reply
    2. Tina

      February 08, 2022 at 2:25 pm

      This was absolutely delicious. Served it over no yolk noodles. Definitely will make this again!

      Reply
    3. Michele

      September 09, 2021 at 9:03 pm

      5 stars
      Absolutely wonderful! The meal was delicious and certainly company worthy! We’ll be making this often! Thanks!

      Reply
    4. Kevin Cupples

      October 05, 2020 at 12:36 am

      5 stars
      This is a STELLAR recipe. The quick video makes it so that you don't really even need to follow the written recipe. It comes out great and I can't wait to fix it again. I hope to toss in some wild mushrooms in my next batch, but I'm not sure it even needs that. We plated it over a bed of boiled and 1/4 baby red potatoes instead of mashed. I did add a little vinegar, lime juice, and Worcestershire sauce to the marinade but can't say that made any difference. It's probably just as good without. May try it over pasta or rice next time, but it rules over spuds. Thanks so much. It was fantastic.

      Reply
    5. Kim Lippy

      June 04, 2020 at 12:51 pm

      4 stars
      Excellent recipe. My only change is, add ~ 2 small limes worth of juice. The dish as all the wonderful components you would expect from Marsala including salty, sweet, etc. but it needed a "little" bit of acid to balance out the richness.

      Reply
    6. Heather Wootton

      April 03, 2020 at 9:07 am

      5 stars
      This was great! Thanks for the recipe!

      Reply
    7. Lori

      March 05, 2020 at 4:51 pm

      5 stars
      Was a family hit. I served with rice cooked in left over chicken broth. It was really good. Felt like a restaurant meal. The family loved it and told me to make it again!

      Reply
    8. Elfie Back

      February 22, 2020 at 2:39 pm

      5 stars
      This is simply exquisit and so easy to make! Love it!

      Reply
    9. Valerie

      January 12, 2020 at 10:15 pm

      5 stars
      Wow!!! I don’t eat chicken anymore, so stoked to find such a yummy alternative! I made it dairy free by using only EVOO and coconut milk instead of butter and heavy cream. The dish was a HIT - served with pesto pasta. Yum! Can’t wait to make for guests! Recipe was very easy to follow!

      Reply
    10. Carol

      January 11, 2020 at 2:28 pm

      5 stars
      Thanks for the excellent recipe...tasted just like a gourmet restaurant meal.

      Reply
      • Maddy

        March 05, 2020 at 4:49 pm

        Agreed it was really good. I felt like also in a restaurant

        Reply
        • Twana

          March 27, 2020 at 9:15 am

          This pork masala is the best recipe I've tried from here. We eat it at least once a month! Delicious

          Reply
    11. Jennifer

      January 08, 2020 at 4:37 pm

      5 stars
      I made for our 10th anniversary dinner this evening. Huge hit with my husband, who is more of a processed foods fan. Served over creamy mashed potatoes and sided with green beans.

      Reply
    12. Alfred Schoenbeck

      January 01, 2020 at 8:54 am

      5 stars
      In the Ingredients, you called it: 2 tbsp herbes de provence.
      Do you mean tablespoons? The reason I ask is, because you spelled out tablespoons in all the other Ingredients.
      Till now i loved all your recipes. Hope i find many more of them.

      Reply
      • Krissy

        January 09, 2020 at 2:32 pm

        Hi Alfred, Yes - that was just me being lazy and not consistent. I meant tablespoons. Glad you're enjoying the recipes!

        Reply
    13. Denise

      December 17, 2019 at 3:18 pm

      Have tried recipe , absolutely delicious. Could i make marsala sauce separately and freeze for later use .
      Many thanks .

      Reply
      • Krissy

        December 19, 2019 at 10:43 am

        I'm sure the sauce would freeze beautifully! -Krissy

        Reply
    14. Licia

      September 25, 2019 at 7:14 am

      5 stars
      Super easy and yummy recipe, I have made a few of your pork recipes and came back today to leave my reviews. Your awesome with pork tenderloins. By the way, I've made this as written but I have also substituted sherry for the marsala as we love that taste too. Both work terrific. Luckily in NJ pork tenderloin goes on sale a lot and I stock up since it freezes so well in the cryovac it comes in. I buy plain ones, we love the tenderness of this cut of pork.

      Reply
      • Krissy

        September 25, 2019 at 2:06 pm

        Me too! Thanks for the comment and the recommendation about the sherry! -Krissy

        Reply
    15. QL7

      August 13, 2019 at 6:41 am

      I made it, It's good, but, let me point out your comment. You say pork tenderloin is cheaper than chicken. I don't know where you live, but it's not cheaper in my part of the universe!

      Reply
      • Krissy

        August 13, 2019 at 11:17 am

        For real? I live in the pacific NW and it's way less than the cost of chicken!

        Reply
    16. Miriam

      June 19, 2019 at 9:19 am

      Just found recipe for pork loin. Can’t wait to try it! Recipe sounds great as is. Thanks

      Reply
    17. Sandy

      September 17, 2018 at 5:06 am

      5 stars
      Made this for Sunday dinner yesterday. This is absolutely delicious, my whole family loved it. Followed the recipe exactly as written and wouldn’t change a thing. I used baby portobello mushrooms and they added a degree of richness to the Yummy sauce. This gets an A+ from our family!!

      Reply
      • Donna

        February 09, 2022 at 4:33 am

        Hi Kristen,

        Two questions: Can this recipe be made ahead and reheated and can it also be made ahead and frozen then reheat in oven?

        Thank you,

        Donna

        Reply
        • Krissy

          February 11, 2022 at 7:01 am

          Since the meat is in a sauce, it freezes and reheats well. Hold off on making the pasta until you're ready to serve.

          Reply
    18. Daryl Munoz

      July 14, 2018 at 8:45 pm

      5 stars
      Made this the other day and it was fantastic. I had a little bit left over for lunch the next day and everyone jealous. This will definitely be a do over. Thank you for sharing.

      Reply
    19. Celene

      May 02, 2018 at 2:09 pm

      Don't have cream .what is a sub?

      Reply
      • Krissy

        May 14, 2018 at 9:42 am

        You can definitely use milk or half and half and perhaps a little extra butter.

        Reply
    20. Nancy

      April 08, 2018 at 5:51 pm

      Tried this tonight, very good!

      Reply
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