Pork Tenderloin Marsala
Growing up in New Jersey the only marsala I knew about was either veal or chicken. Well, Gammy really likes pork tenderloin so I made it this way for her and it was very good and real easy.
“Whether you think you can, or you think you can’t-you’re right.” [Henry Ford]
Starting to smell good!
“Live life with a little spice”
Put a skillet on at medium high with about 2 tbsp. of olive oil. Remove the thin layer of fat from the tenderloin with a sharp knife then cut crossways into medallions about 5/8″-3/4″ thick. Lightly salt and pepper both sides and place in the skillet. Just sear the pork like shown in the picture. They won’t be done all the way through but they are going to finish in the marsala sauce as it is reducing.
While the pork is frying slice 1/2 of a medium size onion into strips, chop the 2-3 garlic cloves and the rosemary. If you don’t have fresh rosemary you can use dried but about half as much as fresh. We use a 10 oz jar of shiitake mushrooms. You can use any kind of canned or fresh you like and/or add more mushrooms to your own version of Pork Tenderloin Marsala.
Let’s make the sauce for your pork tenderloin marsala
Take the pork medallions out and put them aside in a plate or bowl that will catch the drippings. Add the butter and a pinch each salt and black pepper. As the butter is melting scrape the bits off the bottom of the pan with a wooden spoon. Add the veggies to the pan. Mix them up a few times as they cook and when the onions are starting to get translucent add the red wine.
Bring the sauce to a simmer and add the pork and the drippings turning the medallions over a few times as they are cooking to get them coated with the sauce. When the sauce has reduced to the thickness you want the medallions will be done.
Serve it up! We had some pan seared zucchini and baked,, er nuked,,sweet potatoes with ours. And, of course the rest of that bottle of red wine. Tonight it was a good Italian Chianti.
And here is another nice pork tenderloin medallions recipe for you!
and a Marinated Pork Tenderloin recipe
Pork Tenderloin Marsala
Ingredients
- 2 tbsp. olive oil
- 1 1/2 lb. pork tenderloin
- salt and black pepper to taste
- 1/2 medium onion cut into strips or sliced
- 1 10 oz jar Sliced Shiitake mushrooms or any other kind you like
- 2-3 cloves garlic chopped
- 1 sprig fresh rosemary trimmed and chopped or 1 tbsp dried
- 2 tbsp. butter
- 1 1/2 cups red wine of your choice
Instructions
- Put a skillet on at medium high with about 2 tbsp. of olive oil. Remove the thin layer of fat from the tenderloin with a sharp knife then cut crossways into medallions about 5/8"-3/4" thick. Lightly salt and pepper both sides and place in the skillet. Just sear the pork like shown in the picture. They won't be done all the way through but they are going to finish in the marsala sauce as it is reducing.
- While the pork is frying slice 1/2 of a medium size onion into strips, chop the 2-3 garlic cloves and the rosemary. If you don't have fresh rosemary you can use dried but about half as much as fresh. We use a 10 oz jar of shiitake mushrooms. You can use any kind of canned or fresh you like and add more mushrooms to your version of Pork Tenderloin Marsala.
- Take the pork medallions out and put them aside in a plate or bowl that will catch the drippings. Add 2 tbsp. of butter and a pinch each salt and black pepper. As the butter is melting scrape the bits off the bottom of the pan with a wooden spoon. Add the veggies to the pan. Mix them up a few times as they cook and when the onions are starting to get translucent add the 1 1/2 cups of red wine.
- Bring the sauce to a simmer and add the pork and the drippings turning the pork medallions over a few times as they are cooking to get them coated with the sauce. When the sauce has reduced to the thickness you want the medallions will be done.
- Serve it up! We had some pan seared zucchini and baked,, er nuked,,sweet potatoes with ours. And, of course the rest of that red wine. Tonight it was a good California Cabernet.
Yes Joe!! The original recipes from Italy used Marsala wine so, YES! We just like chianti better and always have a good supply on hand.
Was wondering if Marsala wine could be used instead of red wine?
Hope that you like it Joan. I’ll bet that you do.
Have try this soon!!