Pork Tenderloin Medallions With Marsala Wine Sauce

Pork tenderloin medallions

The Spruce 

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
443 Calories
20g Fat
15g Carbs
47g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 443
% Daily Value*
Total Fat 20g 25%
Saturated Fat 7g 35%
Cholesterol 140mg 47%
Sodium 1064mg 46%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 47g
Vitamin C 5mg 25%
Calcium 34mg 3%
Iron 4mg 22%
Potassium 1015mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Italian-American dish of chicken Marsala doesn't have to be limited to just chicken—this sweet wine-based sauce with mushrooms is also delicious with pork. In this recipe, Marsala wine gives this simple pork tenderloin fabulous flavor while the mushrooms bring interesting texture; a bit of green onion adds a pop of fresh color.

To begin, the mushrooms and green onion are sauteed in butter and set aside. The pork tenderloin is sliced, gently pounded thin, dredged in seasoned flour, and cooked in butter until browned. The mushrooms are returned to the pan, along with the wine and some chicken broth, and the dish is left to simmer until the pork is cooked through and the sauce has thickened a bit.

Serve this pork tenderloin Marsala with hot cooked rice, buttered pasta, or baked or roasted potatoes; add a side of roasted broccoli for a great family meal.


Steps to Make It

  1. Gather the ingredients.

    Ingredients pork tenderloin medallions
    The Spruce 
  2. Slice the pork crosswise, about 3/4 to 1 inch in thickness.

    Slice pork
    The Spruce 
  3. With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick. Set aside.

    Gently pound meat
    The Spruce 
  4. In a large skillet, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Add the mushrooms and sauté until golden.

    Melt butter
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  5. Add the green onions and continue cooking, stirring, for 1 minute. Transfer the vegetables to a plate and set aside.

    Add green onions
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  6. In a shallow bowl or plate, combine the flour with the salt and pepper. Dredge the pork medallions in the flour mixture. 

    Combine flour with salt and pepper
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  7. Add the remaining tablespoons of butter and oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned.

    Pork tenderloins
    The Spruce 
  8. Add the wine and broth to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes.

    Add wine
    The Spruce 
  9. Cover and reduce the heat to low; cook for about 10 minutes longer. Taste for seasoning and add more salt and pepper if needed.

    Pork tenderloins
    The Spruce 
  10. Serve with rice, potatoes, or pasta and enjoy.

Recipe Variation

If you'd like the sauce to have a bit of creaminess, add a couple of tablespoons of heavy cream during the last two to three minutes of cooking. Stir to combine and monitor the heat to make sure the cream doesn't boil.