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Pork Marsala

lakshman
Tender pork medallions in a rich, creamy Marsala wine sauce with mushrooms, garlic, and butter—an Italian classic made easy at home!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

For the Pork:

  • 1 lb pork tenderloin, sliced into 1-inch medallions
  • 1/2 cup all-purpose flour (for dredging)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

For the Marsala Sauce:

  • 8 oz mushrooms, sliced (cremini or white button)
  • 2 cloves garlic, minced
  • 3/4 cup Marsala wine (dry or sweet)
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream (optional for a creamier sauce)
  • 1 tsp Dijon mustard (optional for extra depth)
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 2 tbsp unsalted butter (for finishing)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

Prepare the Pork:

  • Slice the pork tenderloin into 1-inch medallions and season with salt, pepper, and garlic powder.
  • Dredge each piece lightly in flour, shaking off excess.

Sear the Pork:

  • Heat olive oil and butter in a large skillet over medium-high heat.
  • Add pork medallions and cook for 3-4 minutes per side until golden brown. Remove and set aside.

Cook the Mushrooms:

  • In the same skillet, add another tablespoon of butter.
  • Sauté the mushrooms until browned and softened (about 5 minutes).
  • Stir in minced garlic and cook for another 30 seconds.

Deglaze with Marsala Wine:

  • Pour in the Marsala wine, scraping up any browned bits from the pan.
  • Let it simmer for 3-4 minutes to reduce slightly.

Add Broth & Simmer:

  • Stir in the chicken broth and thyme, then return the pork medallions to the skillet.
  • Simmer for 5-7 minutes until the pork is cooked through.

Make it Creamy (Optional):

  • For a creamier sauce, stir in heavy cream and Dijon mustard, letting the sauce thicken for another 3-4 minutes.

Finish & Serve:

  • Stir in the remaining butter for a silky sauce. Adjust seasoning with salt and pepper.
  • Garnish with fresh parsley and serve hot with mashed potatoes, pasta, or crusty bread.

Notes

  • Dry vs. Sweet Marsala: Use dry Marsala for a more savory sauce or sweet Marsala for a slightly richer, caramelized flavor.
  • Thicker Sauce: For a thicker sauce, let it reduce longer or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).
Keyword Marsala sauc, Pork Marsala