Easy Pork Tenderloin Marsala | Renee's Kitchen Adventures

Tuesday, March 27, 2018

Easy Pork Tenderloin Marsala

Easy Pork Tenderloin Marsala is one of those quick and easy dinners you turn to when time is short. Ready for your table in about 30 minutes, these delicious and tender pork medallions are a snap to make yet are elegant enough to serve to guests!

Easy Pork Tenderloin Marsala plated

I've partnered with my friends at OhioPork.org to create this delicious recipe and blog post for you. All opinions are my own. 

Some things were just meant to go together: Like peanut butter and jelly or steak and eggs.  Tender pork medallions and mushrooms are no exception. They are a great combo. Add a little Marsala wine sauce to the mix and you have a real winner with a spectacular pork medallions sauce!

A winner winner Easy Pork Tenderloin Marsala dinner, that is!

Easy Pork Tenderloin Marsala in the pan

Pork finds it way to my table at least once a week, if not more. It's a relatively inexpensive protein, that when cooked to the proper temperature (145 degrees F for this dish), yields a moist and tender result. Pork helps me get dinner on the table fast!

I loved learning about my local pork industry last year. Thanks to the Ohio Pork Council, I had the opportunity to find out what a day on an Ohio hog farm was like.  I think it's important to understand exactly where our food comes from and how it gets to our markets. If it weren't for the hardworking and dedicated farmers it wouldn't be possible. Because I do prepare pork often in my home, I love to share my pork recipes like this Ground Pork Carnitas Tacos recipe and this recipe for Sweet and Sour Ground Pork Meatballs with you on this blog.

But let's get back to the recipe on hand, shall we?

How do you cook pork medallions?

While I enjoy pork tenderloin cooked whole, I also like to cut it into pork medallions for quick and easy meals. Pork medallions cook faster than a whole tenderloin, making pork medallions a great choice for a weeknight meal and for pan sauteing. Adding a quick pan sauce made with wine and mushrooms makes them even better!

Easy Pork Tenderloin Marsala plated with wine

What if I don't have Marsala wine on hand?

If you want to make this pork medallion recipe but don't have Marsala wine on hand, no worries. You can substitute any white wine you like for the Marsala wine and it will still be delicious.  It just won't have the distinctive Marsala wine flavor and will be more of a pork medallions with mushroom sauce recipe instead of a pork marsala recipe.

So heat up that pan and get started.  It won't take long. Your family will love Easy Pork Tenderloin Marsala and so will you!

More easy pork tenderloin recipes you'll love:

Pork Tenderloin Marsala, Pork Marsala, Pork Marsala with mushrooms
Main Course, Pork
American, Italian
Yield: 6 servings
Author: Renee Paj
Easy Pork Tenderloin Marsala

Easy Pork Tenderloin Marsala

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Easy Pork Tenderloin Marsala is one of those quick and easy dinners you turn to when time is short. Ready for your table in about 30 minutes, these delicious and tender pork medallions are a snap to make yet are elegant enough to serve to guests!


  • 1 - 2 lb. package of pork tenderloin (cut into 2" medallions)
  • 1/2 cup all purpose flour
  • 2 tsp. kosher salt
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1 TBSP olive oil
  • 1 TBSP unsalted butter
  • 1 1/2 cup marsala wine (can sub part chicken stock)
  • 2 cups sliced button mushrooms
  • 2 TBSP unsalted butter
  • salt and pepper (to your liking to finish)


  1. In gallon sized plastic zipper bag, combine the flour, 2 tsp. kosher salt, garlic powder, and oregano. Drop in the pork tenderloin medallions and toss to coat. Set aside.
  2. In a large skillet, on med high heat, add the oil and 1 TBSP unsalted butter. When the butter is foaming, add the pork pieces in, one at a time, being careful not to crowd pan. Cook until browned on one side (about 3 - 4 min) then turn and brown on other side for another 3 - 4 min. Remove pork to plate and keep warm.
  3. Turn heat down to med. Add in the mushrooms and cook for 2 3 min or until they begin to soften. Carefully pour in Marsala wine, scraping up brown bits on the bottom of the pan. Bring to boil, then turn down to simmer. Reduce wine by about half. Take off heat and swirl in 2 TBSP butter. Test for salt and pepper and add as you like. Return pork and juices back to pan and cover. Allow to sit until pork is up to 145 degrees F internally. Garnish with parsley or fresh basil if desired.


If you do not have Marsala wine on hand, you can substitute any white wine you like. The finished dish won't have that distinctive flavor from the Marsala wine, but it will still be delicious.

Nutrition Facts



Fat (grams)

12.86 g

Sat. Fat (grams)

5.49 g

Cholesterol (grams)

98.05 mg

Carbs (grams)

14.94 g

Fiber (grams)

1.58 g

Sugar (grams)

2.18 g

Net carbs

13.35 g

Protein (grams)

32.20 g

Sodium (milligrams)

1256.24 mg

Nutritional Information provided is an estimate.

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Easy Pork Tenderloin Marsala by Renee's Kitchen Adventures pin for Pinterest with the overhead view of a plate with Pork Tenderloin Marsala on it with noodles and green beans.

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1 comment:

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