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Pork Tenderloin Medallions With a Simple Marsala Sauce

User Rating 5 Star Rating (2 Reviews)


Pork Tenderloin With Marsala Sauce

Pork Tenderloin With Marsala Sauce

Diana Rattray
Marsala wine gives this simple pork tenderloin dish fabulous flavor. Serve with hot cooked rice, buttered pasta, or potatoes for a great family meal.

Yield: Serves 4


  • 1 large or 2 small pork tenderloins, about 1 1/2 pounds
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 8 ounces sliced mushrooms
  • 4 green onions, thinly sliced
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup Marsala wine
  • 1/2 cup chicken broth


Slice the pork crosswise, about 3/4 to 1-inch in thickness. With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.

In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Saute the mushrooms until golden. Add the green onions and continue cooking, stirring, for 1 minute. Remove vegetables to a plate and set aside.

Dredge the pork medallions in the flour mixture. Add 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned. Add the wine and broth to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes. Cover and reduce heat to low; cook for about 10 minutes longer. Serve with rice, potatoes, or pasta.

Serves 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Pork Marcella, Member lindadbarton

This came out so tender..only thing was I used red wine instead of Marcella. Only because I made the recipe and noticed I didn't have enough. I also used leeks with the vegetables. It was sooooo good

1 out of 1 people found this helpful.

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