Tender Pork Marsala: A Delicious, Easy Recipe Awaiting You!

Tender Pork Marsala: A Delicious, Easy Recipe Awaiting You!

Tender Pork Marsala is a delicious and easy recipe featuring pork tenderloin medallions cooked in a rich Marsala wine sauce with mushrooms and garlic.

Author: Lorenzo Bonucci
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Skillet
Cuisine: Italian
Diet: Gluten Free

Ingredients

2 pounds pork tenderloin, sliced into 1-inch medallions
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
2 tablespoons unsalted butter
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Season the pork medallions with salt and pepper. Dredge each piece in flour, shaking off the excess.
In a large skillet, heat the olive oil over medium-high heat. Add the pork medallions in batches, cooking for about 3-4 minutes on each side until golden brown. Remove the pork from the skillet and set aside.
In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they are browned and tender. Add the minced garlic and cook for an additional 1 minute.
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze. Allow the wine to simmer for about 2-3 minutes.

Add the chicken broth and return the pork medallions to the skillet. Bring to a simmer and cook for another 10 minutes, or until the pork is cooked through and the sauce has thickened slightly.
Stir in the butter until melted and combined. Adjust seasoning with salt and pepper if needed.
Serve the pork Marsala hot, garnished with chopped parsley.

Notes

For a richer flavor, add a splash of heavy cream to the sauce just before serving.
Serve over a bed of creamy mashed potatoes or with a side of steamed vegetables for a complete meal.