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Skillet Pork Tenderloin Marsala with herbs and pasta

Skillet Pork Tenderloin Marsala

Course Main Course
Cuisine American, Italian
Keyword Pork
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 people


  • 1 ¾- 2 lb pork tenderloin (you may need to use two)
  • 1 ½ tsp salt
  • 1 ½ tsp black pepper
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp butter, divided
  • 1 small onion, diced
  • 12 oz mushrooms, sliced
  • 1 ½ Tbsp all-purpose flour
  • cup dry Marsala wine
  • 1 cup chicken broth
  • 3 ½ Tbsp heavy cream
  • ¼ cup chopped Italian parsley


  • Trim tenderloin of the white silverskin and fat. Cut the tenderloin into medallions that are about 1 ½- 2 inches thick. Season the pork with salt and pepper.
  • Heat 2 tbsp of oil and 1 tbsp of the butter in a large skillet over medium-high heat Place the pork in the skillet and sear until browned, 3 minutes. Flip and cook the other side until the pork is well browned, about another 2 min. Remove pork from the skillet and place on a plate.
  • Add the remaining 1 tbsp butter in the skillet. Add the onion and cook for about a minute. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the mushrooms and cook about 3 minutes.
  • Sprinkle with the flour over the mushrooms, and add the Marsala. Allow the Marsala to simmer until almost completely evaporated.
  • Add the chicken broth and cook until the sauce is reduced by half. Stir in the cream and parsley.
  • Return the pork to the pan, and cook, flipping the pork once. The pork should still be slightly pink in the center which is about 145° when temped with a meat thermometer.
  • Season with salt and pepper, if needed. Serve with pasta or potatoes and sprinkling of parsley.