This classic Pork Marsala delivers restaurant-quality flavor with tender, juicy pork medallions nestled in a deeply savory sauce. Earthy mushrooms and aromatic garlic mingle with sweet Marsala wine and rich chicken stock to create a luscious glaze that clings to every bite. The dish strikes a perfect balance between hearty protein and delicate, wine-infused aromatics. While often served as a main course with rice or pasta, it is equally impressive for a special weeknight dinner or a cozy weekend meal. The cooking method ensures the pork remains moist while developing a beautiful golden crust. Simple ingredients come together to produce an elegant, comforting dish that feels luxurious without being complicated.
Pork Marsala
Description
This classic Pork Marsala delivers restaurant-quality flavor with tender, juicy pork medallions nestled in a deeply savory sauce. Earthy mushrooms and aromatic garlic mingle with sweet Marsala wine and rich chicken stock to create a luscious glaze that clings to every bite. The dish strikes a perfect balance between hearty protein and delicate, wine-infused aromatics. While often served as a main course with rice or pasta, it is equally impressive for a special weeknight dinner or a cozy weekend meal. The cooking method ensures the pork remains moist while developing a beautiful golden crust. Simple ingredients come together to produce an elegant, comforting dish that feels luxurious without being complicated.Ingredients
Directions
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Heat a large skillet over medium heat and add the butter.
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Add the sliced mushrooms to the skillet and sauté for 3-4 minutes, stirring frequently, until softened and browned.
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Remove the cooked mushrooms from the pan and set aside on a plate.
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Slice the pork tenderloin into 1/4-inch thick medallions.
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Return the skillet to medium-high heat and add 1 tablespoon of olive oil.
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Add the minced garlic and sauté for about 2 minutes until fragrant, being careful not to burn it.
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Add the pork medallions to the pan in a single layer, cooking in batches if necessary, for about 2 minutes per side until browned.
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Remove the browned pork from the pan and set aside with the mushrooms. Add more oil if the pan is dry.
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Reduce the heat to low and pour the chicken stock into the hot pan, scraping up any browned bits from the bottom.
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Return the pork and mushrooms to the skillet.
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Pour in the Marsala wine and season with salt and black pepper.
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Cover the skillet and simmer for 20-25 minutes, or until the pork is tender and cooked through.
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Serve the Pork Marsala hot, spooning the sauce over the pork and mushrooms.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 503.3kcal
- % Daily Value *
- Total Fat 23.1g36%
- Saturated Fat 7.6g38%
- Cholesterol 168.8mg57%
- Sodium 2618.1mg110%
- Total Carbohydrate 7.3g3%
- Dietary Fiber 2.1g9%
- Sugars 4.1g
- Protein 58.7g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with steamed rice, mashed potatoes, or pasta to soak up the delicious sauce.
If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the simmering sauce during the last minute of cooking.
You can substitute dry white wine or additional chicken stock for the Marsala wine if needed, though the flavor will be less complex.
Ensure pork reaches an internal temperature of 145ðF (63ðC) before serving.
