Go Back
+ servings
Pork Tenderloin Marsala Sauce @masdaugustine

Pork Tenderloin in Marsala Sauce

Tender pork medallions and mushrooms in a light and lovely Marsala sauce.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dish
Cuisine French
Servings 6 People


  • 2 lb Pork tenderloin cut into 6, about 2 inch thick medallions
  • 2 large Shallots finely diced
  • 1 tbsp Plain Flour
  • 3 tbsp Butter
  • 3 tbsp olive oil
  • 12 oz mushrooms finely sliced
  • 1/2 cup Marsala wine
  • 1 cup Chicken stock
  • 3 tbsp double cream
  • 2 tsp Parsley chopped
  • Salt and Pepper to taste


  • Gently flatten the medallions with the palm of your hand and season lightly with salt.
  • Heat the olive oil in the frying pan, add 1 tbsp of the butter and, when it starts to foam, add the medallions.
  • Cook for 2-3 minutes on each side until golden brown.
  • Remove from the pan and set aside.
  • Melt the remaining butter in the pan and sauté the shallots until golden brown.
  • Add the sliced mushrooms and cook gently for 5-8 minutes until the mushrooms are gently caramelized.
  • Season with salt and sprinkle on the flour.
  • Cook for 1 minute and stir in the Marsala wine, boiling for a couple of minutes until the alcohol has evaporated.
  • Add the chicken stock and simmer until reduced by half.
  • Stir in the cream, return the pork to the pan plus any pork juices and cook for approximately 5 minutes; season with salt and pepper to taste.
  • Check to make sure the pork is cooked – it should be just slightly pink inside.


I serve this dish with a selection of lightly blanched fresh vegetables and chunky chips to mop up the creamy sauce, but a nice potato puree works just as well.
Tried this recipe?Let us know how it was!