Name: Pork Marsala with Mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb pork tenderloin, sliced into 1/2-inch medallions; 1/2 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 8 oz cremini mushrooms, sliced; 2 cloves garlic, minced; 3/4 cup Marsala wine; 1/2 cup low-sodium chicken broth; 2 tbsp chopped fresh parsley

Hey y’all! If you’re craving a meal that feels fancy but is actually easy to whip up, you’re in for a treat with this Pork Marsala with Mushrooms. Tender pork, earthy mushrooms, and a silky Marsala wine sauce come together for a dish that’s as delicious as it is impressive—perfect for cozy weeknights, date nights, or entertaining friends. Ready to enjoy restaurant-quality flavors at home? Let’s get cooking!

Why You’ll Love This Pork Marsala with Mushrooms

Quick and easy—on the table in under 40 minutes, including prep!
Bursting with deep, savory flavors from mushrooms and Marsala wine.
Perfect for both weeknight family dinners and special gatherings.
Uses simple, readily available ingredients for stress-free cooking.
Pairs beautifully with a range of sides for a complete meal.

Ingredients for Pork Marsala with Mushrooms

1 lb (450g) pork tenderloin, cut into 1/2-inch medallions
1/2 cup (60g) all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil, divided
2 tbsp unsalted butter, divided
8 oz (225g) cremini or white mushrooms, sliced
2 cloves garlic, minced
3/4 cup (180ml) dry Marsala wine (learn more about Marsala)
3/4 cup (180ml) low-sodium chicken broth
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
2 tbsp chopped fresh parsley (for garnish)

Directions: How to Make Pork Marsala with Mushrooms

Step 1: Prep the Pork

Pat pork medallions dry with paper towels. In a shallow bowl, mix flour, salt, and pepper. Dredge the pork pieces in the seasoned flour, shaking off any excess.

Step 2: Sear the Pork

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. Once hot, add the pork in a single layer (work in batches if needed). Sear for 2-3 minutes per side, until golden brown. Transfer to a plate and tent with foil.

Step 3: Sauté Mushrooms and Garlic

Add the remaining olive oil and butter to the skillet. Toss in the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until softened and browned. Stir in the garlic and cook for 1 minute until fragrant.

Step 4: Deglaze and Simmer

Pour in the Marsala wine to deglaze the pan, scraping up browned bits (how to deglaze a pan). Let it bubble for 2 minutes to reduce slightly. Add chicken broth and thyme, then return the pork (and any juices) to the pan. Reduce heat and simmer everything together for 6-8 minutes until the sauce thickens slightly and pork is just cooked through (internal temp: 145°F/63°C).

Step 5: Finish and Serve

Taste and adjust seasoning as needed. Sprinkle with fresh parsley and serve immediately.

Notes for Perfect Pork Marsala with Mushrooms

Use a meat thermometer to avoid overcooking the pork—aim for 145°F/63°C for juicy results.
Substitute chicken broth with vegetable broth for a lighter sauce.
For more on food safety and pork doneness, check out the USDA guidelines.

Variations of Pork Marsala with Mushrooms

Chicken Marsala with Mushrooms: Swap pork for thin chicken cutlets.
Creamy Marsala: Stir 1/4 cup heavy cream into the sauce at the end for a richer texture.
Vegetarian Marsala: Replace pork with firm tofu or cauliflower steaks for a meatless meal.

Equipment Needed for Pork Marsala with Mushrooms

Large skillet or sauté pan
Measuring cups and spoons
Tongs or spatula
Cutting board and sharp knife
Meat thermometer

Storage Instructions for Pork Marsala with Mushrooms

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Freezing is not recommended as the sauce may separate.

Serving Recommendations & Pairings for Pork Marsala with Mushrooms

Serve over creamy mashed potatoes, buttered egg noodles, or fluffy rice to soak up the sauce.
Add a crisp green salad or roasted asparagus for a fresh contrast.
Pair with a glass of dry Marsala or Chardonnay for the perfect match.

Pro Tips for the Best Pork Marsala with Mushrooms

Use real Marsala wine instead of a substitute for authentic flavor (learn more here).
Don’t overcrowd the pan when searing pork—work in batches for the best golden crust.
Let the sauce reduce and thicken naturally for a silkier texture.

FAQ: Pork Marsala with Mushrooms

Can I make Pork Marsala with Mushrooms ahead of time?: Yes, you can cook it ahead and reheat gently on the stove, though it’s best fresh for the most tender pork.
What can I use if I don’t have Marsala wine?: Dry sherry or Madeira wine are good substitutes, but the flavor will be slightly different.
Is this recipe gluten-free?: Not as written (due to flour), but you can use a gluten-free flour blend to dredge the pork for a gluten-free version.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Size: 4

Pork Marsala with Mushrooms