This delicious Italian dish is tender and easy to make in under 45 minutes! Pork Tenderloin Medallions in Marsala is perfect for our family, because it's cheaper than veal and chicken, and I always keep a frozen tenderloin in the freezer.
If you love marsala, try our Authentic Veal Marsala! Both pair perfectly with my funky Gorgonzola Risotto with Mushrooms.
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Why this Recipe
Pork tenderloin medallions in Marsala is the poor man's Marsala, but my recipe uses an authentic Marsala recipe without any cream. Italian dishes like these are light with a silky sauce rather than heavy with a creamy sauce, and this pork tenderloin is no different.
I made this dish for exactly $10.85, so it's perfect for a very affordable family meal. I love it when I feel like dinner is delicious but also a real deal! My family always has ready-to-go, cheap, quick meals like 15-Minute Spaghetti with Garlic and Oil or Chicken Breast in Lemon Butter Sauce!
Ingredient Notes and Substitutions
- Pork Tenderloin- Pork tenderloin is a lean meat that needs to be cooked quickly for the most tender results, which is why searing in medallions is perfect! It can also be cooked whole, seared in a cast iron for an Italian Cast Iron Pork Tenderloin!
- Mushrooms- Baby bella mushrooms are my favorite in a marsala sauce, and I always use them in my Restaurant-Style Chicken Marsala!
- Marsala wine- Always use a real Marsala wine. Not one that's found in the supermarket aisle. It should be a real wine, for example, Colombo or Florio. Always choose a dry or semi-dry for marsalas!
- Beef stock- A Homemade Beef Stock will always work best and help thicken the sauce because of the natural gelatin. Otherwise, choose your favorite beef stock (not beef broth).
- Flour- Dredging the tenderloin medallions in flour helps get the best sear on the pork and also helps develop the silky, thick sauce.
*Please see the recipe card below for more information on the ingredients.
How to Make Pork Tenderloin Medallions
Step 1: Prepare pork tenderloin by slicing it into ½ inch medallions.
Step 2: Season the flour with 1 teaspoon salt, pepper, garlic powder, and nutmeg.
Step 3: Then dredge the medallions through the flour.
Step 4: In a large saucepan over medium-high heat, add the olive oil. Once shimmering, add the pork medallions in one layer and sear on both sides for 1-2 minutes until golden brown. Remove and set the medallions aside.
Step 5: Lower the heat to medium-low. Add shallots to the pan and saute for 3 minutes until the shallots begin to soften.
Step 6: Stir in the mushrooms and saute for 6-8 minutes until mushrooms begin to brown. Season with ½ teaspoon of salt.
Step 7: Pour in the beef stock and marsala wine. Use a wooden spoon to deglaze the bottom of the pan. Bring to a simmer and simmer for 3-5 minutes until the sauce is reduced by half or the fragrance of alcohol dissipates.
Step 8: Add the butter to the sauce and combine until completely melted.
Step 9: Return the pork tenderloin medallions to the pan and simmer in the sauce for 5 minutes or until the pork reaches 145℉.
Step 10: Remove the pork from the pan and simmer the sauce until thickened. You should be able to drag a spoon through and leave a trail as shown in PHOTO 10.
Pour the sauce over the pork tenderloin medallions to serve. It's great over Garlic Parmesan Mashed Potatoes with a side of Garlic Parmesan Green Beans or Roasted Carrots and Fennel.
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Pro-Tips
- Always dredge tenderloin medallions in flour immediately before searing. Flour gets absorbed into meat if it sits for too long.
- Before searing, wait till the pan gets hot enough that you hear a sizzle when you place the pork in. You want to sear quickly so that you don't cook the pork all the way through, but also get a crust on the pork.
- Don't season the mushrooms with salt until they have begun to brown. If you season mushrooms with salt too soon, they will hold onto more liquid.
- After you remove the pork, simmer the sauce until thick enough that when you run a spoon through it, it leaves a trail.
Serving Suggestions
An authentic marsala sauce is one of my favorites, and these pork tenderloin medallions are perfect for a meal with classic Italian side dishes! Check out some of our favorites below!
- Starch: I love to serve pork tenderloin marsala over any starch but pasta! Please don't serve this over pasta. Serve it with Rice Dressing with Sausage, Mushroom Truffle Risotto, or Crispy Garlic Parmesan Potatoes!
- Vegetable Sides: Marsala is a savory dish that goes well with some bitter veggies like Italian Radicchio Salad or Sauteed Rapini with Garlic!
FAQs about Pork Tenderloin Medallions
The best way to reheat is in a pan with extra beef stock. The pork will soak up some of the sauce, so adding stock will help make sure it doesn't dry out.
Yes, you can substitute boneless or bone-in pork chops. You just have to make sure to cook a little longer to get to 145 degrees F.
Always use a dry or semi-dry wine for savory dishes.
More Delicious Mushroom Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Pork Tenderloin Medallions in Marsala Sauce
Equipment
- 1 large saucepan
Ingredients
- 1 pork tenderloin
- 6 oz baby bella mushrooms, sliced
- 2 shallots, chopped
- 3 tablespoon flour
- 1.5 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ cup beef stock
- ½ cup marsala wine
- 3 tablespoon unsalted butter
- 2 tablespoon olive oil
Instructions
- Prepare pork tenderloin by slicing into ½ inch medallions. Season the flour with 1 teaspoon salt, pepper, garlic powder, and nutmeg. Then dredge the medallions through the flour.
- In a large saucepan over medium-high heat, add the olive oil. Once shimmering, add the pork medallions in one layer and sear on both sides for 1-2 minutes until golden brown. Remove and set the medallions aside.
- Lower the heat to medium-low. Add shallots to the pan and saute for 3 minutes until the shallots begin to soften. Stir in the mushrooms and saute for 6-8 minutes until mushrooms begin to brown. Season with ½ teaspoon of salt.
- Pour in the beef stock and marsala wine. Use a wooden spoon to deglaze the bottom of the pan. Bring to a simmer and simmer for 3-5 minutes until the sauce is reduced by half or the fragrance of alcohol dissipates.
- Return the pork tenderloin medallions to the pan and simmer in the sauce for 5 minutes or until the pork reaches 145℉.
- Remove the pork from the pan and pour the sauce over the pork tenderloin medallions to serve.
Video
Notes
- Always dredge tenderloin medallions in flour immediately before searing. Flour gets absorbed into meat if it sits for too long.
- Before searing, wait till the pan gets hot enough that you hear a sizzle when you place the pork in. You want to sear quickly so that you don't cook the pork all the way through, but also get a crust on the pork.
- Don't season the mushrooms with salt until they have begun to brown. If you season mushrooms with salt too soon, they will hold onto more liquid.
- After you remove the pork, simmer the sauce until thick enough that when you run a spoon through it, it leaves a trail.
Vincent DelGiudice says
Our family loves this delicious but cheap and easy meal. Pork tenderloin medallions with Marsala is a great way to make an authentic Marsala a bit cheaper. Let us know what you think!