Recipes › Main Course › Pork Marsala Recipe

Pork Marsala Recipe

Recipe by Pedro M. A. Neves

Pork Marsala is a classic Italian-American main course featuring tender pounded pork cutlets in a rich, wine-based sauce with mushrooms and garlic. The sweet Marsala wine creates a glossy pan sauce that coats the meat beautifully, making this an elegant yet approachable weeknight dinner. Served simply with pasta or vegetables, this dish showcases the harmony of flavors central to Italian cooking.

Ingredients

• 600g (1.3 lb) pork tenderloin, sliced into 8 thin cutlets
• 120ml (1/2 cup) all-purpose flour
• 5ml (1 teaspoon) salt
• 2.5ml (1/2 teaspoon) black pepper
• 2.5ml (1/2 teaspoon) garlic powder
• 300g (10 oz) cremini mushrooms, sliced
• 60ml (4 tablespoons) olive oil, divided
• 45g (3 tablespoons) butter
• 4 cloves garlic, minced
• 240ml (1 cup) Marsala wine
• 240ml (1 cup) beef or chicken stock
• 15ml (1 tablespoon) fresh lemon juice
• 7.5ml (1.5 teaspoons) fresh thyme leaves
• 15ml (1 tablespoon) cornstarch mixed with 30ml (2 tablespoons) water
• 15ml (1 tablespoon) fresh parsley, chopped

Instructions

1. Pat the pork cutlets dry with paper towels. Place each cutlet between two pieces of plastic wrap and pound gently with a meat mallet until approximately 5mm (1/4 inch) thick, working from the center outward.

2. Combine flour, salt, pepper, and garlic powder in a shallow bowl. Dredge each pork cutlet on both sides in the flour mixture, shaking off excess, and place on a plate.

3. Heat 30ml (2 tablespoons) of olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, cook the pork cutlets for 2 minutes per side until golden brown, then transfer to a clean plate.

4. Add the remaining 30ml (2 tablespoons) olive oil and 15g (1 tablespoon) butter to the same skillet. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.

5. Stir in the minced garlic and fresh thyme, cooking for 30 seconds until fragrant. Pour in the Marsala wine, scraping the bottom of the pan with a wooden spoon to release any browned bits.

6. Add the stock and lemon juice to the skillet. Return the pork cutlets to the pan in a single layer and simmer for 3-4 minutes, turning once, until the pork is cooked through and the sauce reduces slightly.

7. In a small bowl, stir the cornstarch slurry until smooth. Slowly whisk it into the simmering sauce, stirring constantly, until the sauce thickens enough to lightly coat the back of a spoon.

8. Remove from heat and stir in the remaining 30g (2 tablespoons) butter until fully incorporated, creating a silky finish. Taste and adjust seasoning with salt and pepper as needed.

Substitutions

• Use chicken breast cutlets in place of pork for a lighter alternative.
• Substitute dry white wine for Marsala wine if unavailable, reducing the cook time by 1 minute.
• Replace cremini mushrooms with button mushrooms or a mix of wild mushrooms for different earthiness.
• Use cornstarch slurry or beurre manié to thicken instead of the other for preference.

Tips

• Pound the pork evenly to ensure uniform cooking and tender texture; uneven thickness results in dry spots.
• Do not skip deglazing the pan with Marsala wine; this step captures all the flavorful browned bits from the meat.
• For a lighter version, reduce the butter in the sauce to 15g (1 tablespoon) total or use a splash of heavy cream instead of the final butter enrichment.
• Prepare all ingredients before cooking begins (mise en place) to manage timing smoothly during this quick stovetop preparation.

Pork Marsala represents Italian-American cuisine evolution, adapting the classic Veal Marsala using more affordable pork while maintaining the essential combination of reduced Marsala wine, mushrooms, and pan-seared meat that defines this Sicilian-inspired cooking technique.

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