cooklybookly
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 large pork tenderloins
  • 4 tbsps butter, divided
  • 1 tbsp flour
  • 7 Oz sliced mushrooms, use whatever you prefer
  • ½ small onion, minced
  • 1 tbsp chopped parsley
  • 1 Cup chicken broth
  • ½ Cup dry Marsala (optional 1 cup heavy cream, I didn’t use it)
  • salt and pepper
Pork Tenderloin Mushroom Marsala
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Method

  1. Cut pork tenderloin into medallions (1.5-2 inches thick). Place on a flat surface with the cut side down and flatten with your hand.  They will spread out a bit. Season both sides with salt and pepper. 
  2. Melt half of the butter in a pan over medium high heat. Place the tenderloin in the butter and brown on each side (about 2 minutes per side). Remove from the pan onto a plate. 
  3. Add the other half of the butter, onions and mushrooms to the pan, scraping any browned parts that may have been stuck. Cook until the onions and mushrooms are wilted (about 5 minutes). Sprinkle the flour over the mushroom sauce and add the Marsala and the broth. Continue to cook until it reduces and thickens.
  4. Return the pork tenderloin medallions to the pan and continue to cook for another 5-10 minutes over low heat until all the flavours combine. Garnish with chopped parsley.

Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

Pork Tenderloin Mushroom Marsala
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 large pork tenderloins
  • 4 tbsps butter, divided
  • 1 tbsp flour
  • 7 Oz sliced mushrooms, use whatever you prefer
  • ½ small onion, minced
  • 1 tbsp chopped parsley
  • 1 Cup chicken broth
  • ½ Cup dry Marsala (optional 1 cup heavy cream, I didn’t use it)
  • salt and pepper
favorite
print
rate

Method

  1. Cut pork tenderloin into medallions (1.5-2 inches thick). Place on a flat surface with the cut side down and flatten with your hand.  They will spread out a bit. Season both sides with salt and pepper. 
  2. Melt half of the butter in a pan over medium high heat. Place the tenderloin in the butter and brown on each side (about 2 minutes per side). Remove from the pan onto a plate. 
  3. Add the other half of the butter, onions and mushrooms to the pan, scraping any browned parts that may have been stuck. Cook until the onions and mushrooms are wilted (about 5 minutes). Sprinkle the flour over the mushroom sauce and add the Marsala and the broth. Continue to cook until it reduces and thickens.
  4. Return the pork tenderloin medallions to the pan and continue to cook for another 5-10 minutes over low heat until all the flavours combine. Garnish with chopped parsley.

Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

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