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Sunday Suppers with Lunchbox Love – Pork Tenderloin with Creamy Marsala Sauce

I’m a big fan of Chicken Marsala for three reasons – it’s yummy, easy to make and my kids EAT it!
They may pick around the mushrooms – in time, I hope they eat those too! But how about Pork
Marsala?!?! Yup – this is a must try! Hint: I use the cooking Marsala wine. Check out this recipe
and more at!!! There looks to be a lot of must-try recipes.


Image from Recipe Tin Eats

  • 1 tbsp olive oil
  • 1lb pork tenderloin
Creamy Marsala Sauce
  • 2 tbsp butter (salted or unsalted)
  • 5oz  mushrooms, sliced
  • ¼ cup finely chopped shallots or onion
  • 1 garlic clove, minced
  • 1½ tbsp flour
  • ½ cup marsala
  • 2 cups chicken broth, low sodium
  • 5 tarragon leaves (optional) (thyme is also lovely)
  • ¼ cup cream
  1. Preheat oven to 390F.
  2. Sprinkle pork with salt and pepper.
  3. Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
  4. Place in the oven for 15 minutes for the faintest blush of pink or 18 to 20 minutes for no pink.
  5. Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.
Creamy Marsala Sauce
  1. Melt 1 tbsp butter in the same skillet over high heat. Cook mushrooms until browned, then remove.
  2. Reduce heat to medium high, melt 1 tbsp butter,. Add onion and garlic, cook for 2 minutes or until onion is softened. Add flour and mix.
  3. Add marsala, cook until mostly evaporated (about 1 minute). Add tarragon and chicken broth, whisk until dissolved. Bring to simmer and cook until the liquid reduces by half – 3 to 5 minutes.
  4. Add cream and mix, then return the mushrooms and pork into the skillet as well as juices pooled on the plate. Simmer for 1 – 2 minutes until the sauce thickens into a thin gravy consistency (it will thicken more as you serve).
  5. Transfer to serving platter with the gravy on the side or poured over the top.

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