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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Trim any excess fat and silver skin from the pork tenderloin, and cut it into 1-inch-thick medallions.

Step 2

Place the medallions between two sheets of plastic wrap and gently pound them to about 1/2-inch thickness using a meat mallet.

Step 3

In a shallow dish, combine flour, salt, and pepper. Dredge each pork medallion in the flour mixture, shaking off any excess.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Sprinkle the dish with fresh parsley before serving for a bright, herbal finish.

Step 10

Serve warm with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.

Nutrition Facts

Serving size	(949.4g)

Amount per serving	% Daily Value*
Calories	1726.7

Total Fat 88.1g	0%
Saturated Fat 35.7g	0%
Polyunsaturated Fat 4.9g
Cholesterol 430.4mg	0%
Sodium 4218.8mg	0%
Total Carbohydrate 76.6g	0%
Dietary Fiber 4.2g	0%
Total Sugars 14.8g
Protein 121.9g	0%

Vitamin D 36.3IU	0%
Calcium 116.2mg	0%
Iron 10.4mg	0%
Potassium 2696.3mg	0%

*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.

Source of Calories

Fat: 50.0%

Protein: 30.7%

Carbs: 19.3%