Recipes › Sauce › Pork Tenderloin with Creamy Marsala Sauce Recipe

Pork Tenderloin with Creamy Marsala Sauce Recipe

Recipe by Pedro M. A. Neves

This elegant Italian-inspired dish features tender medallions of pork loin seared to golden perfection and topped with a luxurious creamy Marsala wine reduction. The sweet earthiness of Marsala pairs beautifully with fresh mushrooms and a touch of cream, creating a restaurant-quality sauce that elevates the lean meat. Simple yet sophisticated, this dish is ideal for weeknight dinners or special occasions.

Ingredients

• 800 g pork tenderloin (1.75 lb)
• 60 ml heavy cream (1/4 cup)
• 120 ml Marsala wine (1/2 cup)
• 250 g cremini mushrooms (9 oz), sliced
• 2 cloves garlic, minced
• 30 ml extra virgin olive oil (2 tablespoons)
• 15 g butter (1 tablespoon)
• 240 ml chicken or vegetable broth (1 cup)
• 5 ml fresh lemon juice (1 teaspoon)
• Sea salt to taste
• Black pepper to taste
• 5 g fresh thyme leaves (1 teaspoon), plus sprigs for garnish

Instructions

1. Pat the pork tenderloin dry with paper towels and season both sides generously with sea salt and black pepper. Allow to rest at room temperature for 10 minutes.

2. Slice the pork tenderloin diagonally into 8 medallions, each approximately 1 cm (0.5 inch) thick. Gently pound each medallion to an even thickness of about 1.25 cm (0.5 inch) using the flat side of a meat mallet.

3. Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering but not smoking, about 2 minutes.

4. Working in batches to avoid crowding, sear the pork medallions for 3 minutes per side until deep golden brown. Transfer to a clean plate.

5. Reduce heat to medium and add butter to the same skillet. Sauté the sliced mushrooms with minced garlic for 4 minutes, stirring occasionally, until mushrooms release their liquid and begin to soften.

6. Pour in the Marsala wine, scraping the bottom of the skillet with a wooden spoon to release browned bits. Simmer for 2 minutes to reduce the wine by half and burn off alcohol.

7. Add the chicken broth and fresh thyme leaves. Return the pork medallions to the skillet, nestling them among the mushrooms. Simmer gently for 8 minutes until pork reaches an internal temperature of 63°C (145°F).

8. Remove the skillet from heat. Stir in the heavy cream and lemon juice until fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.

9. Divide the pork medallions among four warm plates and spoon the creamy Marsala sauce and mushrooms over the top. Garnish with fresh thyme sprigs and serve immediately.

Substitutions

• Use crème fraîche or sour cream instead of heavy cream for a tangier sauce
• Substitute veal cutlets or chicken breasts for the pork tenderloin
• Replace Marsala wine with dry vermouth or a dry white wine for a lighter profile
• Use button or portobello mushrooms if cremini are unavailable

Tips

• Pound the pork medallions to an even thickness to ensure they cook uniformly and remain tender
• Do not overcook the pork; remove from heat at 63°C (145°F) internal temperature to keep the meat juicy and tender
• Marsala wine is essential to the authentic flavor; avoid cooking wines which contain added salt
• Prepare all ingredients before cooking begins, as the dish comes together quickly once the skillet is hot

This dish draws inspiration from the Tuscan tradition of combining pork with Marsala wine, a fortified wine from Sicily that has been used in Italian cooking for centuries. The marriage of cream and Marsala reflects Northern Italian influences, where dairy-based sauces complement meat courses in the cuisine of Emilia-Romagna and surrounding regions.

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