Pork and Marsala
Elevate your dinner table with this irresistible Pork and Marsala recipe, a luxurious yet approachable dish that’s perfect for weeknights or special occasions. Tender, pan-seared pork medallions are coated in a velvety Marsala wine sauce infused with garlic, shallots, and a touch of cream. With a quick prep time of just 15 minutes and the magic of deglazing, this elegant meal comes together in under 40 minutes. Finished with a sprinkle of fresh parsley, it’s a symphony of rich, savory, and slightly sweet flavors that pair beautifully with mashed potatoes, pasta, or crusty bread. Whether you’re a fan of classic Italian-inspired recipes or looking to wow your guests, this Pork and Marsala will become a standout in your repertoire.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 0.5 cup all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 medium shallots, finely chopped
- 2 cloves garlic, minced
- 0.5 cup dry Marsala wine
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 tbsp fresh parsley, chopped
Instructions
Trim any excess fat and silver skin from the pork tenderloin, and cut it into 1-inch-thick medallions.
Place the medallions between two sheets of plastic wrap and gently pound them to about 1/2-inch thickness using a meat mallet.
In a shallow dish, combine flour, salt, and pepper. Dredge each pork medallion in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the medallions in batches to avoid overcrowding the pan, about 3 minutes per side, until golden brown. Remove the medallions and set aside.
Add the remaining olive oil and butter to the skillet. Stir in the chopped shallots and garlic, cooking for about 2 minutes until fragrant and softened.
Deglaze the skillet with the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Pour in the chicken broth and return the pork medallions to the skillet. Cook on medium heat for 5-7 minutes, turning the medallions halfway through, until the sauce thickens and the pork is cooked through.
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 1-2 minutes, ensuring the sauce is smooth and creamy.
Sprinkle the dish with fresh parsley before serving for a bright, herbal finish.
Serve warm with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
