FARGO — Simple, quick and delicious, this Easy Weeknight Pork Marsala features a savory combination of pork tenderloin and portobello mushrooms in a lush and velvety Marsala sauce.
While this dish may seem almost too luxurious for a weeknight, despite its rich depth of flavor, this version of the classic Sicilian dish takes only about 30 minutes to go from pan to plate.
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Marsala is a popular Sicilian fortified wine that comes in a variety of styles ranging from dry to very sweet. Fortified wines are grape wines that have been enhanced with a distilled spirit, like brandy. The additional alcohol content adds complexity to the wine’s flavor and acts as a preservative to extend the life of the wine.
Once opened, you can store a bottle of Marsala in the pantry for at least four to six months. My recipe calls for sweet Marsala wine, which you can easily find at your local liquor store, but dry Marsala will also work.
While veal is the traditional meat used for a Marsala dish in Sicily, this recipe calls for pork tenderloin instead. Pork tenderloin has a similar flavor profile, and it is easier to find, affordable and less controversial than veal.
Be sure to buy a plain tenderloin, not one that has been pre-seasoned, and do not make the mistake of buying pork loin for this recipe. Pork tenderloin is lean, tender and cooks quickly, while pork loin is thick and fatty, and best when slowly cooked. Pork loin has its place, but not in this recipe.
To make this recipe as easy as possible, slice the pork tenderloin into 1-inch-thick medallions, which is faster and easier than pounding it into thin cutlets. Dredge the medallions in flour and pan-fry them in butter and olive oil just until they are lightly golden brown, which takes about three minutes on each side.
Next, remove the browned medallions from the pan and sauté the sliced mushrooms in the pork drippings. I love the mild, meaty flavor of baby bella (cremini) mushrooms, but you could also use button mushrooms, or any variety you prefer.
Cook the mushrooms over medium heat for about five minutes to release their water and get a good sear, then add a little garlic followed by the sweet Marsala wine.
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At this point, set the heat to medium-high and bring the sauce to a boil for about three minutes, so that the alcohol content cooks off and the liquid reduces by about half. Finally, stir in the heavy cream, reduce the heat to medium-low, and return the browned medallions to the pan to cook for another five minutes, until the pork is fully cooked, and the sauce is just thick enough to coat the back of a spoon.
And that’s it. All that is left to do is serve and enjoy.
Rich and lush, with a quick and simple preparation that belies its deliciousness … the only complaint I have about this Easy Weeknight Pork Marsala is that it disappears too quickly. Enjoy.
Easy Weeknight Pork Marsala
Serves: 2 to 4
Ingredients:
- 1 whole pork tenderloin
- ¼ cup flour
- Kosher salt
- Ground black pepper
- 3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 8 ounces baby bella mushrooms, thickly sliced
- 1 teaspoon garlic, minced
- ¾ cup sweet Marsala wine
- ¾ cup heavy cream
- Water, as needed
- 2 tablespoons fresh parsley, finely chopped (or 2 teaspoons dried parsley)
Directions:
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To remove the silver skin layer from the pork tenderloin, slip the tip of a sharp knife under the skin and gently slice back and forth, down the length of the tenderloin, until there is no shiny/silvery skin visible. Discard the skin and any large pieces of fat.
Slice the tenderloin into 1-inch medallions. In a shallow baking dish, use a whisk or fork to combine the flour with ¼ teaspoon kosher salt and ¼ teaspoon pepper. Dredge each medallion in the flour mixture until fully coated, shaking to remove any excess flour. Place the medallions on a plate or baking sheet when done.
In a large pan over medium heat, melt 1 tablespoon of butter with the olive oil. Once the butter is melted and bubbling, add the pork medallions and cook until lightly golden brown, about 3 to 4 minutes per side. Remove the medallions from the pan and transfer to a plate.
Add the remaining 2 tablespoons of butter. Once melted, add the mushrooms and stir until they are evenly coated in the butter. Cook over medium heat, stirring occasionally, until the mushrooms are golden brown and most of the water has evaporated, about 5 minutes. Add the garlic and continue cooking for 1 minute, stirring often.
Add the Marsala wine, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Increase heat to medium-high and let the sauce simmer until the wine is reduced by half, about 3 minutes.
Add the heavy cream and stir until combined. Add the pork medallions back to the pan and turn them to coat each side in the sauce. Cook over medium-low heat, stirring occasionally, until the sauce is just thick enough to coat the back of a wooden spoon, and the pork is fully cooked, about 5 minutes. If the sauce appears too thick, add some water, 1 tablespoon at a time, until your desired consistency is achieved. Taste and add more seasoning as desired.
Transfer the pork and sauce to a serving platter and garnish with the chopped parsley and freshly ground black pepper. Serve immediately.
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To store: Leftovers may be stored in an airtight container in the refrigerator for up to 3 days.
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