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RECIPE
14 INGREDIENTS 12 STEPS 45min

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.
Creamy Pork Tenderloin Mushroom Marsala Recipe | SideChef
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.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
45min
Total Time
$1.28
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Pork

1.5 lb
2 Tbsp
Olive Oil , divided
2 Tbsp
Salted Butter , divided
1/2 cup
or Gluten-Free All-Purpose Flour
to taste
to taste
Freshly Ground Black Pepper

Sauce

8 oz
Cremini Mushrooms
halved or quartered, if very large
2 Tbsp
Shallots , minced
1/2 Tbsp
Minced Garlic
1 Tbsp
or Gluten-Free All-Purpose Flour
1/2 cup
Marsala Wine
1 cup
Half and Half
1/4 cup
for garnish
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
362
FAT
19.6 g
PROTEIN
27.3 g
CARBS
12.9 g

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 Instructions

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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 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 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 7
To make the sauce, add Olive Oil (1 Tbsp) to the same pan. Add the Cremini Mushrooms (8 oz) 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 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 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) .
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Nutrition Per Serving
Calories
362
% Daily Value*
Fat
19.6 g
25%
Saturated Fat
7.7 g
38%
Trans Fat
0.4 g
--
Cholesterol
98.2 mg
33%
Carbohydrates
12.9 g
5%
Fiber
0.9 g
3%
Sugars
2.8 g
--
Protein
27.3 g
55%
Sodium
242.8 mg
11%
Vitamin D
0.4 µg
2%
Calcium
60.1 mg
5%
Iron
2.0 mg
11%
Potassium
658.8 mg
14%
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