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Creamy Pork Tenderloin Mushroom Marsala
Recipe

14 INGREDIENTS • 12 STEPS • 45MINS

Creamy Pork Tenderloin Mushroom Marsala

Pieces of pork tenderloin are pounded thin then pan-fried to perfect crispiness. The creamy topping is loaded with flavor and texture. A great option for a weeknight meal.
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Creamy Pork Tenderloin Mushroom Marsala
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Pieces of pork tenderloin are pounded thin then pan-fried to perfect crispiness. The creamy topping is loaded with flavor and texture. A great option for a weeknight meal.
45MINS
Total Time
$1.28
Cost Per Serving
Ingredients
Servings
6
US / Metric
Pork
Pork Tenderloin
1.5 lb
Olive Oil
2 Tbsp
Olive Oil, divided
Salted Butter
2 Tbsp
Salted Butter, divided
All-Purpose Flour
1/2 cup
All-Purpose Flour
or Gluten-Free All-Purpose Flour
Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Sauce
Olive Oil
1 Tbsp
Cremini Mushroom
2 1/4 cups
Cremini Mushrooms
halved or quartered, if very large
Shallot
2 Tbsp
Shallots, minced
Garlic
1/2 Tbsp
Garlic, Minced
All-Purpose Flour
1 Tbsp
All-Purpose Flour
or Gluten-Free All-Purpose Flour
Marsala Wine
1/2 cup
Marsala Wine
Fresh Parsley
1/4 cup
Fresh Parsley, minced
for garnish
Nutrition Per Serving
VIEW ALL
Calories
362
Fat
19.6 g
Protein
27.3 g
Carbs
12.9 g
Add to plan
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Creamy Pork Tenderloin Mushroom Marsala
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

If you enjoy the crispiness of the coating, transfer the mushroom sauce to a bowl. Wipe out the skillet and reheat the pork cutlets until warmed through. Add a small portion of mushroom marsala sauce to the meat.
Cooking InstructionsHide images
step 1
Cut the Pork Tenderloin (1.5 lb) into six equal pieces. Butterfly each piece by cutting down the middle, stopping before cutting through. Spread open each piece of pork, like opening a book.
step 1 Cut the Pork Tenderloin (1.5 lb) into six equal pieces. Butterfly each piece by cutting down the middle, stopping before cutting through. Spread open each piece of pork, like opening a book.
step 2
Place pieces between sheets of plastic wrap. Using the flat side of a meat mallet, pound each piece to an even thickness, about 1/4-inch to 1/2-inch.
step 2 Place pieces between sheets of plastic wrap. Using the flat side of a meat mallet, pound each piece to an even thickness, about 1/4-inch to 1/2-inch.
step 3
Heat Olive Oil (1 Tbsp) along with Salted Butter (1 Tbsp) in a sauté pan over medium-high.
step 4
Combine All-Purpose Flour (1/2 cup), Salt (to taste), and Freshly Ground Black Pepper (to taste) in a shallow dish. Dredge pork pieces in the flour mixture, shaking off excess.
step 4 Combine All-Purpose Flour (1/2 cup), Salt (to taste), and Freshly Ground Black Pepper (to taste) in a shallow dish. Dredge pork pieces in the flour mixture, shaking off excess.
step 5
Saute' half the pork in the oil mixture, until the meat is lightly browned, about 2-4 minutes per side.
step 5 Saute' half the pork in the oil mixture, until the meat is lightly browned, about 2-4 minutes per side.
step 6
Transfer the sautéed pork to a plate, tent with foil to keep warm. Add the remaining Olive Oil (1 Tbsp) and Salted Butter (1 Tbsp) to the pan. Sauté the rest of the pork, transfer to the same plate to keep warm.
step 6 Transfer the sautéed pork to a plate, tent with foil to keep warm. Add the remaining Olive Oil (1 Tbsp) and Salted Butter (1 Tbsp) to the pan. Sauté the rest of the pork, transfer to the same plate to keep warm.
step 7
To make the sauce, add Olive Oil (1 Tbsp) to the same pan. Add the Cremini Mushrooms (2 1/4 cups) sauté until softened and browned for about 5 to 7 minutes.
step 7 To make the sauce, add Olive Oil (1 Tbsp) to the same pan. Add the Cremini Mushrooms (2 1/4 cups) sauté until softened and browned for about 5 to 7 minutes.
step 8
Add Shallots (2 Tbsp) and Garlic (1/2 Tbsp) to the pan, cook until softened for about 2-3 minutes.
step 8 Add Shallots (2 Tbsp) and Garlic (1/2 Tbsp) to the pan, cook until softened for about 2-3 minutes.
step 9
Stir in All-Purpose Flour (1 Tbsp), cook for about 1 minute.
step 9 Stir in All-Purpose Flour (1 Tbsp), cook for about 1 minute.
step 10
Deglaze the pan with Marsala Wine (1/2 cup), scraping up any brown bits. Cook the sauce over low heat until the liquid is reduced by about half. Stir in the Half and Half (1 cup), simmer for about 5 minutes.
step 10 Deglaze the pan with Marsala Wine (1/2 cup), scraping up any brown bits. Cook the sauce over low heat until the liquid is reduced by about half. Stir in the Half and Half (1 cup), simmer for about 5 minutes.
step 11
Return the meat and juices from the plate to the pan and heat through.
step 12
Place pork on plates and top with the sauce. Garnish with Fresh Parsley (1/4 cup).
step 12 Place pork on plates and top with the sauce. Garnish with Fresh Parsley (1/4 cup).
Tags
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American
Lunch
Shellfish-Free
Dinner
Mushrooms
Pork
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