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Pork Tenderloin Marsala

Yum

December 2, 2016 By Sara 8 Comments

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This Pork Tenderloin Marsala is so juicy and savory, you will want to lick the plate clean!

Pork Tenderloin Marsala

I first fell in love with Marsala when I made this Chicken Thighs Marsala dish awhile back.

Using Marsala Wine with Chicken has always been super popular. But I was thinking, well if it’s good with Chicken, it’s probably just as good with Pork right?! Answer: Yeesssss!

If you’re not familiar with Marsala Wine, it’s a dry or sweet Wine used for cooking that comes from the region surrounding the Italian city of Marsala in Sicily. So it became popular used in many Italian style dishes.

Pork Tenderloin Marsala

When ever I use Wine for cooking I always think of that famous Julia Child quote “I enjoy cooking with wine, sometimes I even put it in the food…”

I grew up in the 80s and I remember my mom would always be watching Julia Child’s cooking show on PBS. These are some of my fondest memories with my mom, she was an amazing cook as well. She had every Julia Child cookbook and would be in the kitchen preparing gourmet dishes all of the time.

I only wish she would have been around longer so she could’ve taught me some of her mad cooking skills. Cancer took her way too early out of this world. I was only 12, so from then on I was basically on my own for learning how to cook.

I’m certainly not trying to make this a sad post, in fact it’s more of a celebration of memories for me with my mom. I love her.

Pork Tenderloin Marsala

Now making this Pork Tenderloin Marsala was super easy.

I used a 6 Quart Enameled Cast Iron Dutch Oven for this, because that way I only had to use one pan. If you don’t have a Dutch Oven, you can use a frying pan on the stovetop for the first part and then transfer it to a roasting pan before putting it in the oven.

To make this, I first rubbed the Pork Tenderloin evenly with Thyme and Pepper.

Add the Olive Oil to the bottom of your Dutch Oven and place the Pork Tenderloin in it. Heat over med/high heat cooking the Pork about 3 minutes on each side.

Remove the Pork and set aside.

Pork Tenderloin Marsala

Add the Butter, Garlic, and Shallots to the pan, sauté 1-2 minutes.

Add in the Mushrooms and sauté 2-3 minutes.

Add in the Marsala Wine and sauté 2-3 minutes until the wine reduces.

Remove the Dutch Oven from the heat (don’t forget to use oven mitts, the handles on the Dutch Oven will be hot!)

Stir in the Heavy Cream.

Add the Pork Tenderloin back into the Dutch Oven and turn it over coating all sides with the sauce.

Cover and bake in the oven at 425 degrees for 25 minutes.

Remove the cooked Pork Tenderloin and place on a platter to slice into thick pieces.

I like to serve this with Rice and some sort of Greens. Then I smother this yummy Pork with the Marsala/Mushrooms sauce and lick my plate clean. Yes. Trust me, you will want to drink this sauce it’s so good! 🙂

Pork Tenderloin Marsala

If you try this let me know what you think by leaving a comment below, it’s super helpful to me and other readers!

And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!

Bon Appetit!

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Pork Tenderloin Marsala

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★★★★★

5 from 1 reviews

This Pork Tenderloin Marsala is so juicy and savory, you will want to lick the plate clean!

  • Author: Tastefulventure
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Gluten Free

Ingredients

Units Scale
  • 1 lb Pork Tenderloin
  • 1 Tbs EVOO
  • 1 Tbs dried Thyme
  • 1/2 tsp ground Black Pepper
  • 3 Tbs Butter
  • 4 cloves minced Garlic
  • 1 finely chopped Shallot
  • 1 8oz package Baby Bella Mushrooms quartered
  • 1/2 cup Marsala Wine
  • 1/2 cup Heavy Cream

Instructions

  1. Preheat oven to 425 degrees.
  2. Rub Thyme and Pepper evenly over Pork Tenderloin.
  3. Add EVOO and Pork Tenderloin to 6 qt Dutch Oven.
  4. Heat on med/high over stovetop cooking the Pork 3 minutes on each side.
  5. Remove Pork and set aside.
  6. Add Butter, Garlic, and Shallots to Dutch Oven.
  7. Saute 1-2 minutes.
  8. Add Mushrooms.
  9. Saute 2-3 minutes.
  10. Add Marsala Wine and saute 2-3 minutes until wine reduces.
  11. Remove from heat.
  12. Stir in Heavy Cream.
  13. Add Pork back to Dutch Oven and turn it over coating all sides of the Pork with the sauce.
  14. Cover and bake 25 minutes.
  15. Enjoy!

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Pork Tenderloin Marsala

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Filed Under: Gluten free, Main Course, Most Popular Recipes Tagged With: butter, garlic, gluten free, gluten free recipes, healthy recipes, heavy cream, marsala, marsala wine, mushrooms, Olive Oil, pepper, pork, Pork Tenderloin Marsala, roast, shallot, tastefulventure, thyme

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Comments

  1. Tiff says

    January 17, 2018 at 3:14 pm

    LOVED this recipe!!!!! It’s soooo easy, quick, and delicious!!!

    Reply
    • Sara says

      January 18, 2018 at 5:54 am

      Awesome Tiff, so happy to hear this! 🙂

      Reply
  2. JC Callahan says

    February 7, 2018 at 5:03 pm

    Sara, thank you for sharing this wonderful recipe! I just made it tonight in my new cast iron dutch oven and it was so delicious! I’m so glad I found it! It’s going into my favorite recipe collection.

    Reply
    • Sara says

      February 7, 2018 at 5:14 pm

      That makes me so happy JC! 🙂

      Reply
  3. Cheryl Raya says

    March 17, 2018 at 11:34 am

    I have been wanting to write you for the longest time! I’ve made the Pork Tenderloin Marsala twice so far, and plan to make it again for a birthday celebration in a couple of weeks. What a fabulous recipe…..and so easy! The presentation is beautiful, and the raves all belong to you! I loved reading your backstory. You’ll always carry those wonderful memories of your mom. She will inspire you to keep cooking and creating these wonderful recipes. Thank you again.

    ★★★★★

    Reply
    • Sara says

      March 17, 2018 at 3:14 pm

      Awe Thank You so much Cheryl, that really means a lot to me! I sure hope so, she was very special to me! 🙂

      Reply
  4. Andrea says

    March 31, 2019 at 4:19 pm

    Can I double this recipe with a 2 lb roast?

    Reply
    • Sara says

      April 1, 2019 at 12:34 pm

      Hi Andrea, Yes you certainly can!

      Reply

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Hi, I'm Sara! I'm addicted to Food and Travel, and love to write about both and photograph everything!

I'm originally from the midwest and have just recently moved to the sunshine state!

I went Gluten Free about 6 years ago, so all of the recipes I create here are Gluten Free. Read More…

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