Pork Tenderloin Medallions With Marsala Wine Sauce

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 07/25/19
Pork tenderloin medallions

The Spruce 
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
361 Calories
19g Fat
21g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 361
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 31%
Cholesterol 61mg 20%
Sodium 604mg 26%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 11%
Protein 20g
Calcium 69mg 5%
*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.)

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. Gather the ingredients.

    Ingredients pork tenderloin medallions
    The Spruce 

  2. Slice the pork crosswise, about 3/4- to 1-inch in thickness.

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

    Gently pound meat
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  4. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Sauté the mushrooms until golden.

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

    Add green onions
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  6. 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 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.

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

    Pork tenderloins
    The Spruce 

  10. Serve with rice, potatoes, or pasta.

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