Pork Marsala

Pork Marsala is a surprising simple to make dish that produces a result that is truly spectacular & tasty.

The pork tenderloin provides a juicy, tasty meat to underpin the dish.  The mushroom marsala sauce is what makes this dish so special.  The sauce is lovely mix of mushrooms, spring onion, butter, garlic and white wine.  These are simmered to an amazing flavour combination.  Finally, with cream and parsley mixed through, you have a truly special creamy sauce that turns a simple meal into a special occasion.

This dish can be prepared and cooked in 30-40 minutes, so when you are time poor, this is a great meal to make that your family will appreciate and make them think you have spent a lot of time making a special dinner.

Serve the pork marsala with pasta as I have done for this picture.  Alternately another popular choice is to serve over mashed potatoes which is also an amazing combination.  It does require more time and effort but is also worth the end result.

Print Recipe

Pork Marsala

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 600 g Pork Tenderloin
• 2 tbsp Olive Oil
• 3 tbsp Butter
• 2 Spring Onions thinly sliced
• 250 g Mushrooms thinly sliced
• 2 cloves Garlic crushed
• 1 tbsp Plain Flour
• 1/2 cup Marsala Wine I used an alternate white wine
• 1 cup Chicken Stock use stock cube
• 4 tbsp Thickened Cream
• 1/4 cup Fresh parsley diced
• Salt to season
• Pepper to season

Prep Time 10 minutes Cook Time 25 minutes Servings people Ingredients 600 g Pork Tenderloin 2 tbsp Olive Oil 3 tbsp Butter 2 Spring Onions thinly sliced 250 g Mushrooms thinly sliced 2 cloves Garlic crushed 1 tbsp Plain Flour 1/2 cup Marsala Wine I used an alternate white wine 1 cup Chicken Stock use stock cube 4 tbsp Thickened Cream 1/4 cup Fresh parsley diced Salt to season Pepper to season

Instructions

1. Slice the pork tenderloin into 5cm (2 inch) thick medallions.
2. Flatten each medallion using your palm.
3. Heat olive oil and 1 tbsp butter in a large frying pan over medium high heat.
4. Once butter is melted add pork medallions and cook until browned, about 2-3 minutes each side. Remove from pan and set aside. Keep warm.
5. Add remaining 2 tbsp butter to the pan and once melted add spring onions and cook for about 1 minute. Stir occasionally.
6. Add garlic and cook a further 30 seconds. Be careful not to burn the garlic.
7. Add mushrooms and stir to coat with butter. Cook for about 3 minutes only stirring occasionally. Continue cooking until mushrooms have browned and liquid has mostly evaporated.
8. Sprinkle the flour over the mushrooms and stir to mix through. Cook a further 2 minutes.
9. Add wine and stir to mix through. Continue cooking until wine has nearly evaporated.
10. Add chicken stock, stir to mix through and cook for a further 4-5 minutes.
11. Reduce heat to low, add cream and parley. Stir to mix through.
12. Add pork medallions back into the pan and cook a further 3-4 minutes. Season with salt and pepper. Only turn the medallions once.
13. Serve pork over pasta or mashed potatoes and spoon mushroom sauce over pork.