Easy Creamy Pork Marsala
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
437 kcal
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Course
Main Course
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Cuisine
American
Easy Creamy Pork Marsala
Description
This recipe starts with cutting pork tenderloin into medallions about ¾ to 1 inch thick. The pork is seasoned and coated with flour, which helps create a lightly golden crust when seared. The initial sauté in oil and butter browns the pork and sets it aside.
The sauce is developed by cooking sliced cremini mushrooms in butter until they release moisture and brown. Minced garlic is then added, followed by Marsala wine which simmers briefly to reduce and concentrate flavors. Heavy cream enriches the sauce, making it velvety and smooth. The pork returns to the pan to finish cooking gently in the sauce, absorbing its flavors while becoming tender.
This dish can be served as a comforting main course paired with sides like mashed potatoes or pasta to enjoy the creamy Marsala sauce. The balance of earthy mushrooms, sweet wine notes, and creamy texture complements the lean pork pieces.
Using semi-secco (semi-sweet) or secco (dry) Marsala wine is recommended to achieve the proper flavor balance without overpowering the dish.
Ingredients
- 1 pound pork tenderloin cut into medallions
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces cremini mushrooms sliced
- 1 clove garlic minced
- 3/4 cup marsala wine
- 1/2 cup heavy cream aka whipping cream
Instructions
- Cut the pork into slices that are about 0.75"-1" thick. Season with the garlic powder and salt & pepper, and then coat each piece in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook it for 3 minutes/side or until lightly golden. Transfer pork to a plate and set aside.
- Add the remaining butter and the mushrooms to the pan. Cook for 4-5 minutes or until the mushrooms have released their water and get a nice sear.
- Stir in the garlic, then add the marsala. Let the sauce bubble for 2-3 minutes (it'll reduce).
- Stir in the cream and add the pork back into the pan. Cook for 4-5 minutes (you may need to reduce the heat a bit if it's furiously boiling) or until the pork is cooked through and the sauce has thickened up a bit. Be careful not to overcook the pork. Season with extra salt & pepper as needed.
Notes
- Use semi-secco or secco Marsala wine for the best flavor balance in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 137mg | 46% |
| Sodium | 153mg | 6% |
| Potassium | 732mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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