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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
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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

Tender Pork Marsala

Prep20 minutes
Cook20 minutes
Total40 minutes
Servings 6 servings
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.

Video

Equipment

Ingredients 

  • 1 Pork Tenderloin 1.5 – 3 pounds
  • 3 cloves garlic minced
  • 1/4 cup olive oil
  • 2 tbsp 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
  • 1/2 cup Marsala wine
  • 1 cup chicken broth
  • 3 tablespoons heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley

Instructions 

  • Marinate the pork tenderloin in a resealable bag with the 3 cloves garlic, 1/4 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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Krissy.

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82 Comments

  1. 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!

  2. 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.

  3. 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.

  4. 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!

  5. 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!