Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 6
My go-to for almost any night of the week. This easy Tender Pork Marsala with a tasty mushroom wine sauce is super quick to throw together. Enjoy this over pasta, mashed potatoes, or alongside your favourite crisp green salad for a whole meal any time or day of the week.
Ingredients
1 Pork Tenderloin (1.5 – 3 lbs)
3 cloves garlic (minced)
¼ c. olive oil
2 tablespoons herbes de Provence
Kosher salt and freshly ground black pepper
2 tbsp extra virgin olive oil
3 tbsp unsalted butter (divided)
2 medium shallots (finely diced)
2 cloves fresh garlic (minced)
12 oz. mushrooms (thinly sliced)
1 tbsp all-purpose flour
½ c. Marsala wine
1 c. chicken broth
3 tbsp heavy cream
¼ c. chopped fresh flat-leaf parsley
How to make Tender Pork Marsala
Step 1: In a resealable bag, marinate the pork with 3 cloves garlic, ¼ cup olive oil, and herbes de provence for at least an hour or preferably overnight. When ready to cook, discard the marinade.
Step 2: Into 2-inches thick medallions, cut the tenderloins. Slightly flatten each medallion using your palm. To taste, season each side with salt and pepper.
Step 3: Add olive oil and tbsp butter in a heated large saute pan and heat over high heat. Add the pork to the melted butter and cook each side for about 2 to 3 minutes until nicely brown. Place the pork on a clean plate and cover it loosely with aluminium foil.
Step 4: Melt the rest of the 2tbsp butter in the same pan. Add in the shallots and cook for approximately 1 minute until the shallots start to brown. Add in the garlic and continue to cook for another minute, scraping the bottom of the pan as it cooks to release any browned bits.
Step 5: To the pan, add the mushrooms, stir well, and cook for a few minutes, undisturbed until the mushrooms are slightly brown. Stir, then cook for another 3 minutes until the liquid has evaporated and the mushrooms are golden. Sprinkle in the flour. Stir and continue to cook for a few minutes more until aromatic.
Step 6: Pour in the Marsala wine and cook further until almost fully evaporated. Now, add in the chicken broth and cook for 3 to 5 minutes more, stirring occasionally. Adjust the heat to low before whisking in the heavy cream and adding in the parsley. Add the pork back to the pan with any accumulated juices. Cook for another 2 to 3 minutes, flipping the pork once until firm to the touch and the inside is no longer pink. Adjust the salt and pepper according to taste.
Step 7: Remove from the heat and serve either over pasta or mashed potatoes and alongside some crisp green salad. Enjoy!
NUTRITION FACTS:
Calories: 545kcal | Carbohydrates: 9g | Protein: 65g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 221mg | Sodium: 312mg | Potassium: 1476mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 9.4mg | Calcium: 65mg | Iron: 5.3mg
Ingredients
- 1 Pork Tenderloin (1.5 - 3 lbs)
- 3 cloves garlic (minced)
- ¼ c. olive oil
- 2 tablespoons herbes de Provence
- Kosher salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 3 tbsp unsalted butter (divided)
- 2 medium shallots (finely diced)
- 2 cloves fresh garlic (minced)
- 12 oz. mushrooms (thinly sliced)
- 1 tbsp all-purpose flour
- ½ c. Marsala wine
- 1 c. chicken broth
- 3 tbsp heavy cream
- ¼ c. chopped fresh flat-leaf parsley
Instructions
Step 1: In a resealable bag, marinate the pork with 3 cloves garlic, ¼ cup olive oil, and herbes de provence for at least an hour or preferably overnight. When ready to cook, discard the marinade.
Step 2: Into 2-inches thick medallions, cut the tenderloins. Slightly flatten each medallion using your palm. To taste, season each side with salt and pepper.
Step 3: Add olive oil and tbsp butter in a heated large saute pan and heat over high heat. Add the pork to the melted butter and cook each side for about 2 to 3 minutes until nicely brown. Place the pork on a clean plate and cover it loosely with aluminium foil.
Step 4: Melt the rest of the 2tbsp butter in the same pan. Add in the shallots and cook for approximately 1 minute until the shallots start to brown. Add in the garlic and continue to cook for another minute, scraping the bottom of the pan as it cooks to release any browned bits.
Step 5: To the pan, add the mushrooms, stir well, and cook for a few minutes, undisturbed until the mushrooms are slightly brown. Stir, then cook for another 3 minutes until the liquid has evaporated and the mushrooms are golden. Sprinkle in the flour. Stir and continue to cook for a few minutes more until aromatic.
Step 6: Pour in the Marsala wine and cook further until almost fully evaporated. Now, add in the chicken broth and cook for 3 to 5 minutes more, stirring occasionally. Adjust the heat to low before whisking in the heavy cream and adding in the parsley. Add the pork back to the pan with any accumulated juices. Cook for another 2 to 3 minutes, flipping the pork once until firm to the touch and the inside is no longer pink. Adjust the salt and pepper according to taste.
Step 7: Remove from the heat and serve either over pasta or mashed potatoes and alongside some crisp green salad. Enjoy!
