Since I bought mushrooms…

For my last post I used mushrooms, I had a few left over so I decided to put them to use. If you might recall I said I really don’t like eating mushrooms, but I do really like sauces made with mushrooms…so I went ahead to make a pretty popular mushroom sauce.  And while typically this sauce is famous to be served on chicken, I took a different twist and used pork.

If you are wondering what this popular sauce is, it’s marsala sauce – and this is a recipe for pork marsala!


To start with I took a pork tenderloin and cut into 1 ½ inch wide slices.


I heated some oil in my skillet over medium high heat and added sliced mushrooms, salt and pepper. I let them cook for 5 minutes.



I removed the mushooms and kept them warm while I continued with the recipe.


I added more oil to my skillet and added my pork pieces. I let them sear for 4 minutes.


And then flipped and let the other side sear for 4 minutes before removing and keeping warm under aluminum foil.


I added more oil to my skillet and then added shallots, garlic and flour. I gave that a stir and added…


Chicken broth and marsala wine. I reduced the heat to medium low and let the sauce simmer and thicken for 3 minutes.


I reduced heat to low and whisked in chilled pieces of butter, one piece at time.


Once all the butter had been whisked in I stirred in lemon juice, parsley, the mushrooms and the juices which had accumulated from the pork. I removed the skillet from heat.


To serve I placed a few pieces of pork on a plate and topped with the mushroom sauce.


How did it taste? Delish!!  Such a nice fall meal.  The sauce was creamy and filling and paired nicely with the pork.  And it came together pretty quickly so it’s a great option for weeknight dinner.  And I tend to find that pork tenderloin can be less expensive that boneless skinless chicken breasts so it’s a nice budget friendly dinner option.

Pork Tenderloin Marsala
  1. 2 TB olive oil, divided
  2. 6 oz cremini mushrooms, thinly sliced
  3. Salt and pepper
  4. 1 pork tenderloin, cut into 1 1/2 inch wide slices, thin ends discarded
  5. 1 small shallot, minced
  6. 1 garlic clove, minced
  7. ½ TB flour
  8. ½ cup chicken broth
  9. 6 TB dry marsala wine
  10. 2 TB butter, chilled and cut into pieces
  11. ½ TB lemon juice
  12. ½ TB parsley, chopped
  1. Heat ½ TB oil in a skillet over medium high heat. Add mushrooms and season with salt and pepper. Cook for 5 minutes stirring occasionally until nicely browned. Remove mushrooms from skillet and keep warm.
  2. Add 1 TB of oil to the skillet (still over medium high heat). Season tenderloin with salt. Place in the skillet and cook for 4 minutes, flip and cook an additional 4 minutes. Remove from skillet and keep warm and tented with aluminum foil.
  3. Add the remaining ½ TB of oil to the skillet. Add shallot, garlic and flour. Mix and add chicken broth and marsala. Reduce heat to medium low and cook, stirring occasionally for 3 minutes.
  4. Reduce heat to low and whisk in butter one piece at a time. Then stir in lemon juice, parsley, mushrooms and any juices that have accumulated for the pork. Remove from heat.
  5. To serve place pork tenderloin pieces on a place and top with mushrooms and sauce.
  1. Serves 2. Recipe can be easily double, tripled, etc.
Adapted from Cook's Country
Adapted from Cook's Country
Cooking with Rosemary