Pork Tenderloin and Mushroom Marsala
Pork Tenderloin and Mushroom Marsala is one of our favorite fall dinners. I start this pork dish by browning some pancetta and tender pork tenderloin. Then, I make a rich and creamy mushroom marsala sauce. Finally, I serve the pork topped with the lush marsala wine sauce. We like this dish for several reasons. First of all, I like that this meal can be made ahead of time. I like that the pork and sauce reheat so nicely in the microwave. Secondly, I like that I can make this hearty dish in just one hour. And, lastly, we all love the tender pork and the rich sauce.
The Equipment I Used
- A Skillet- I used a cast iron skillet to make the pork and sauce. But you can use any large skillet.
- A Meat Thermometer- Use an instant read meat thermometer to check the temperature of your pork.
The Ingredients Needed for Pork Tenderloin and Mushroom Marsala
- Heavy Cream- I like to use a good quality heavy cream in this dish. I really like the Organic Valley brand. Use heavy cream, not half and half or light cream.
- Pancetta- I like to buy my pancetta at the deli counter, thinly sliced.
- Mushrooms- I used cremini mushrooms, but you could also use white mushrooms.
- Marsala Wine- Use sweet marsala wine.
- Oil- Use extra virgin olive oil. I like the California Olive Ranch brand.
- Garlic- I like to buy the peeled cloves and store them in my freezer.
- Tomato Paste- I really like the Muir Glen tomato paste.
How I Made my Pork
- First, I browned the pork and pancetta. Take care to not burn these.
- Then, I cooked the mushrooms and made the sauce.
- Finally, I topped the pork with the creamy sauce.
If you like pork, you need to try this rich and delicious Pork Tenderloin and Mushroom Marsala.
Pork Tenderloin and Mushroom Marsala
Pork Marsala featuring a creamy mushroom sauce.
Ingredients
- 1 tbsp. extra virgin olive oil
- ¼ pound pancetta, thinly sliced, and chopped
- 3 tbsp. unsalted butter
- 1 shallot, minced
- 1 pound cremini mushrooms, wiped clean and sliced
- 3 tbsp. vegetable oil
- 1½ pounds pork tenderloin, cut into 8 even slices
- ¼ cup all purpose flour
- ½ tsp. each kosher salt and black pepper
- 2 tsp. each tomato paste and minced garlic
- 1¼ cups sweet Marsala wine
- ¼ cup heavy cream
- 1 tbsp. each lemon juice and chopped parsley
Instructions
- Heat a large cast iron skillet on medium heat, heat the olive oil. Cook the pancetta until crisp and then remove it to a plate.
- Add the butter and cook the shallot on medium heat until tender. Add the mushrooms and cook until browned and all the liquid has evaporated. Remove from the pan and cover to keep warm.
- Now add the vegetable oil to the pan. Sprinkle the pork with the salt and pepper and then dredge it in the flour. Cook half the pork on medium heat in the oil on both sides until it's brown and cooked through. It should be 140 degrees inside and will continue to cook outside of the pan. Repeat with the rest of the pork. Remove it to a serving platter and cover to keep warm.
- To the pan add the tomato paste and garlic and cook for one minute. Remove the pan from the heat. Add the Marsala and simmer until it's reduced by half. While it simmers, scrape the bottom of the pan. Stir in the cream and simmer for five minutes on low heat. Add the rest of the salt and pepper, and the lemon juice and parsley. Also, add the pancetta, mushrooms, and pork back to the pan. Cook for one minute and then serve.
Tried this recipe?Let us know how it was!
