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
Scale
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.