This classic Italian-American dish features tender pork medallions bathed in a luxurious, savory-sweet sauce made with earthy mushrooms and fortified Marsala wine. The pork is quickly seared to lock in juices before being gently simmered with garlic and broth until fork-tender. The resulting sauce is rich, aromatic, and deeply flavorful, clinging beautifully to each slice of meat. It offers a perfect balance of textures, from the soft pork to the meaty mushrooms. While often served over creamy polenta or pasta, it pairs wonderfully with crusty bread to sop up the delicious sauce. Ideal for a cozy weeknight dinner or an elegant yet simple date night meal, this recipe brings restaurant-quality comfort to your home kitchen with minimal effort.
Pork Marsala
Description
This classic Italian-American dish features tender pork medallions bathed in a luxurious, savory-sweet sauce made with earthy mushrooms and fortified Marsala wine. The pork is quickly seared to lock in juices before being gently simmered with garlic and broth until fork-tender. The resulting sauce is rich, aromatic, and deeply flavorful, clinging beautifully to each slice of meat. It offers a perfect balance of textures, from the soft pork to the meaty mushrooms. While often served over creamy polenta or pasta, it pairs wonderfully with crusty bread to sop up the delicious sauce. Ideal for a cozy weeknight dinner or an elegant yet simple date night meal, this recipe brings restaurant-quality comfort to your home kitchen with minimal effort.Ingredients
Directions
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Heat butter in a large skillet over medium heat. Add sliced mushrooms and saut for 3-4 minutes, stirring frequently, until softened and browned.
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Remove mushrooms from the skillet and set aside on a plate.
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Slice the pork tenderloin crosswise into 1/4-inch thick medallions.
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In the same skillet, add 1 tablespoon of olive oil over medium-high heat. Add minced garlic and saut for about 1 minute until fragrant.
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Add pork medallions to the skillet in a single layer, cooking a few at a time if necessary. Cook for about 2 minutes per side until browned.
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Remove browned pork from the skillet and set aside with the mushrooms. Add more olive oil if needed before cooking the next batch.
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Reduce heat to low. Pour chicken stock into the skillet, scraping up any browned bits from the bottom to deglaze.
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Return the pork and mushrooms to the skillet. Pour in the Marsala wine and sprinkle 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 hot, optionally over rice or pasta.
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.
