If you’re looking for a dish that brings restaurant-quality flavors right into your kitchen with minimal fuss, this Easy Creamy Pork Marsala Recipe is your new best friend. It’s a beautiful blend of tender pork medallions bathed in a luxurious, velvety mushroom and Marsala wine sauce, enhanced further by just the right touch of cream. Every bite offers a deep, rich taste that’s both comforting and fancy enough to impress guests or elevate a simple weeknight dinner. Whether you’re new to cooking or looking for a quick meal that doesn’t sacrifice flavor, this recipe will have you feeling like a culinary pro in no time.
Ingredients You’ll Need
To nail this Easy Creamy Pork Marsala Recipe, you only need a handful of simple ingredients that each play a crucial role. Every element contributes perfectly, from the earthy mushrooms adding texture, to the Marsala wine providing a sweet, rich depth, and of course, the tender pork medallions that soak up all that amazing sauce.
- 1 pound pork tenderloin (cut into medallions): The star protein, tender and perfect for quick cooking.
- 1/2 teaspoon garlic powder: Adds a subtle savory warmth to season the pork.
- Salt & pepper (to taste): Essential seasoning to enhance all flavors.
- Flour (for dredging): Helps develop a golden crust on the pork and thickens the sauce.
- 1 tablespoon olive oil: Provides a healthy fat base for searing the pork.
- 3 tablespoons butter (divided): Adds richness and flavor in the pan, perfect for cooking mushrooms and pork.
- 8 ounces cremini mushrooms (sliced): Bring a meaty texture and earthiness to the sauce.
- 1 clove garlic (minced): Fresh garlic infuses the sauce with aromatic depth.
- 3/4 cup Marsala wine: The magic ingredient that gives this dish its signature sweet and nutty flavor.
- 1/2 cup heavy/whipping cream: Creates the luscious, creamy finish that ties everything together.
How to Make Easy Creamy Pork Marsala Recipe
Step 1: Prepare and Season the Pork
Start by slicing your pork tenderloin into medallions roughly 3/4 to 1 inch thick. This thickness ensures the pork cooks evenly and stays juicy. Season each piece generously with garlic powder, salt, and pepper, then dredge them lightly in flour. This flour coating not only helps the pork brown beautifully but also starts the thickening process for your sauce.
Step 2: Sear the Pork Medallions
Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat until shimmering. Carefully place the pork medallions in the pan, cooking each side for about 3 minutes or until they get a lovely golden crust. Don’t crowd the pan—work in batches if necessary. Once cooked, transfer the pork to a plate, keeping those delicious browned bits in the pan for the next step.
Step 3: Sauté the Mushrooms
Into the same skillet, add the remaining 2 tablespoons of butter and the sliced cremini mushrooms. Cook for 4 to 5 minutes until mushrooms release their moisture and develop a nice sear—this is where a ton of flavor builds up. Those browned mushroom bits left behind add incredible depth to your sauce.
Step 4: Build the Marsala Sauce
Stir in the minced garlic, letting it become fragrant, then pour in the Marsala wine. Allow the liquid to bubble and reduce for 2 to 3 minutes; this angling concentrates the wine’s sweet, nutty notes while burning off any alcohol. This step transforms the dish from simple to truly indulgent.
Step 5: Finish with Cream and Pork
Slowly stir in the heavy cream, letting the sauce turn silky and smooth. Return the pork medallions to the skillet, gently simmering everything together for 4 to 5 minutes. This final simmer cooks the pork through while thickening the sauce to the perfect consistency. If your sauce bubbles too vigorously, just turn the heat down. Season with additional salt and pepper as needed, and resist the urge to overcook the pork—it should stay tender and juicy.
How to Serve Easy Creamy Pork Marsala Recipe
Garnishes
Great garnishes add freshness and a pop of color to your beautifully rich plate. Try a sprinkle of freshly chopped parsley or thyme leaves for color and a subtle herbal note that complements the creamy Marsala sauce perfectly.
Side Dishes
This Easy Creamy Pork Marsala Recipe pairs beautifully with comforting sides like buttery mashed potatoes, creamy polenta, or even buttery garlic pasta. The starch helps soak up every drop of that incredible sauce. For a lighter touch, roasted seasonal vegetables or a simple green salad offer a crisp contrast to the richness.
Creative Ways to Present
For a sophisticated touch, plate the pork medallions over a bed of creamy risotto or alongside roasted asparagus spears fanned out on the plate. Garnish with mushroom slices and a drizzle of the Marsala cream sauce for an elegant presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it chills, so you may want to loosen it with a splash of cream or milk when reheating.
Freezing
This Easy Creamy Pork Marsala Recipe freezes well without losing flavor, though the texture of the pork is best fresh. Freeze the pork and sauce in a freezer-safe dish, and use within 1 to 2 months for optimal taste.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until warmed through. Adding a little extra cream or broth can help restore the sauce’s lovely silky texture without drying out the pork.
FAQs
Can I use chicken instead of pork for this recipe?
Absolutely! Chicken breasts or thighs sliced into medallions work wonderfully with this sauce. Just adjust your cooking time to ensure the chicken is fully cooked and tender.
What if I don’t have Marsala wine?
You can substitute dry sherry or a dry white wine combined with a splash of brandy. Just keep the same quantity and reduce the sauce to concentrate the flavors as you would with Marsala.
Is heavy cream necessary, or can I use something lighter?
Heavy cream gives that rich, velvety texture that makes this sauce so special. You can try half-and-half or a creamy milk alternative, but the sauce won’t be quite as thick and luscious.
How do I know when the pork is cooked perfectly?
The pork medallions should be firm yet still tender, with no pink inside. Cooking for about 3 minutes per side initially, then finishing in the sauce, usually ensures just-right doneness without overcooking.
Can I make this recipe gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend or cornstarch for dredging. Just be sure whatever you use can create a nice crust and help thicken your sauce.
Final Thoughts
There’s truly nothing like the comforting, rich flavors of this Easy Creamy Pork Marsala Recipe to take your dinner to the next level. It’s a fantastic way to enjoy a seemingly fancy dish with everyday ingredients and minimal effort. So grab that skillet, pour yourself a glass of Marsala, and get cooking—your taste buds will thank you!
Print
Easy Creamy Pork Marsala Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Easy Creamy Pork Marsala recipe features tender pork medallions cooked to golden perfection, smothered in a rich and creamy Marsala wine sauce with sautéed cremini mushrooms and garlic. A comforting and elegant dish that’s simple to prepare on the stovetop, perfect for a weeknight dinner or special occasion.
Ingredients
For the Pork
- 1 pound pork tenderloin, cut into medallions
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Flour, for dredging
For Cooking
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
For the Sauce
- 8 ounces cremini mushrooms, sliced
- 1 clove garlic, minced
- 3/4 cup Marsala wine
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Pork: Cut the pork tenderloin into medallions about 0.75 to 1 inch thick. Season each piece with garlic powder, salt, and pepper. Dredge them lightly in flour, ensuring they are fully coated. This helps create a nice crust when cooking.
- Cook the Pork: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the butter melts and the pan is hot, add the pork medallions. Cook them for about 3 minutes on each side until they develop a light golden crust. Remove the pork from the skillet and set aside on a plate.
- Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to the skillet, then add the sliced cremini mushrooms. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown and caramelize.
- Add Garlic and Marsala Wine: Stir in the minced garlic, cooking for about 30 seconds until fragrant. Pour in the Marsala wine and let it bubble and reduce for 2 to 3 minutes, concentrating the flavors and slightly thickening the sauce.
- Finish the Sauce and Pork: Stir the heavy whipping cream into the skillet. Return the pork medallions to the pan and reduce the heat if the sauce is boiling vigorously. Cook everything together for 4 to 5 minutes more, allowing the pork to finish cooking through and the sauce to thicken. Adjust seasoning with additional salt and pepper as desired. Be careful not to overcook the pork to maintain its tenderness.
Notes
- Use a meat thermometer to ensure pork reaches an internal temperature of 145°F (63°C) for safe consumption while remaining juicy.
- Substitute cremini mushrooms with button or shiitake mushrooms if preferred.
- For a lighter version, use half-and-half or milk in place of heavy cream, though the sauce may be less rich.
- Marsala wine can be substituted with dry sherry or a combination of grape juice and brandy if Marsala is unavailable.
- Serve over mashed potatoes, pasta, or creamy polenta to soak up the delicious sauce.
