Pork Tenderloin Medallions With Marsala Wine Sauce

By Diana Rattray

Updated 10/03/17

Pork Tenderloin With Marsala Sauce
Pork Tenderloin Medallions With a Simple Marsala Sauce. Photo: Diana Rattray
Ratings (11)
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
361 Calories
19g Fat
21g Carbs
20g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Ingredients

Steps to Make It

  1. 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.

  2. 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.

  3. Combine the flour with the salt and pepper. Dredge the pork medallions in the flour mixture. 

  4. 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.

  5. Cover and reduce heat to low; cook for about 10 minutes longer.

Serve with rice, potatoes, or pasta.

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