Pork medallions in mushroom marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and can be “on the table” in 30 minutes!Pork medallions in mushroom Marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and "on the table" in 30 minutes!

Looking for a delicious “new” way to cook pork tenderloin? How about this recipe for pork medallions?  The recipe is a one-pan wonder, featuring tender pork and mushrooms in a creamy Marsala wine sauce. This easy to make dish can be “on the table” in 30 minutes! The best part is that it tastes amazing!

I originally found the recipe on Pinterest months ago, from Jennifer at Seasons and Suppers, and finally got around to trying it. Delicious!!!!  The recipe (as written below) serves 4; since I was only cooking for my husband and myself, I halved the recipe, so the photos reflect that.

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Prepare The Pork Medallions

Trim any excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.  In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter melt and get foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to).

Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.

Pork medallions are lightly seasoned with salt, pepper.

Pork medallions are cooked in butter.

Pork medallions are cooked until browned on all sides.

Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon.

Add sliced mushrooms; cook until golden in color and any mushroom liquid has evaporated. This will take approximately 2-3 minutes.

Butter and shallots are cooked for marsala sauce for pork medallions.

Sliced mushrooms are added to marsala sauce for pork medallions.

Make The Marsala Sauce for The Pork Medallions

Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes).

Stir the whipping cream and parsley into the pan. True Story- I accidentally dumped a bit of extra whipping cream into the skillet, so the sauce is lighter in color than it normally would be-oops!.

Chicken broth and whipping cream are added to marsala wine sauce for pork medallions.

Mushroom marsala sauce has thickened; parsley is added to pan.

Return The Pork to the Skillet

Add the pork medallions (and any extra juices on plate) back into the skillet. Stir to combine and turn, to coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, stirring often, until pork is hot. Try not to let the sauce boil.

Browned pork medallions are added into mushroom marsala sauce in skillet.

Time To EAT!

Taste test the sauce. Season with additional salt and pepper, if desired. Serve and enjoy! I served the pork medallions with creamy mashed potatoes and green beans from our garden.

Pork medallions in mushroom marsala sauce, served with potatoes and green beans.

The flavor of the sauce is wonderful, and really makes the dish! I hope you will consider trying this easy, quick recipe for pork medallions, and trust that you will enjoy it as much as we did.

Have a fantastic day and remember to be kind to those you meet or cross paths with today. It feels good to be a positive force for good in our often harsh, hurting world. God Bless You.

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Recipe Source:  https://www.seasonsandsuppers.ca/skillet-pork-medallions-mushroom-marsala-sauce/

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Pork Medallions in Mushroom Marsala Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Pork medallions in mushroom Marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and "on the table" in 30 minutes!

Category: Entree
Cuisine: American
Keyword: pork medallions
Servings: 4 servings
Calories Per Serving: 566 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 pound pork tenderloins (2 small tenderloins)
  • Salt and pepper
  • 3 Tablespoons extra-virgin olive oil
  • 3 Tablespoons butter
  • 2 medium shallots , finely diced (can substitute red onion)
  • 12 ounces button mushrooms (or cremini)
  • 1 Tablespoon all purpose flour
  • 1/2 cup dry Marsala wine
  • 1 cup chicken broth
  • 3 Tablespoons heavy whipping cream
  • Tablespoons dried parsley (or 1/4 cup fresh chopped flat leaf parsley)
Instructions
  1. Trim excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.
  2. In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter getting foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.
  3. Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and mushroom liquid is evaporated. This will take approximately 2-3 minutes.
  4. Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, until pork is hot. Try not to let the sauce boil.
  5. Taste test the sauce. Season with additional salt and pepper, if desired. Serve... and enjoy!
Nutrition Facts
Pork Medallions in Mushroom Marsala Sauce
Amount Per Serving (1 g)
Calories 566 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 185mg62%
Sodium 424mg18%
Potassium 1298mg37%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 50g100%
Vitamin A 440IU9%
Vitamin C 7.8mg9%
Calcium 43mg4%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pork medallions in mushroom Marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and "on the table" in 30 minutes!

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Pork Medallions in Mushroom Marsala Sauce

1 Comment on Pork Medallions in Mushroom Marsala Sauce

  1. Loved that u make pork Marsala with tenderloins as I do. All of the other recipes use boneless pork chops. The tenderloin recipe is so much easier, and the quality of meat better! It works well without cream, as we have lactose intolerant folks. I add a thinly sliced carrot or 2 for richness and serve over thin egg noodles! Thanks!

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