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Pork Tenderloin with Marsala Sauce
Pork Tenderloin with Marsala Sauce
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious pork tenderloin topped with rich Marsala mushroom gravy for a restaurant-quality meal.
Ingredients:
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 2 (3/4 pound) pork tenderloins
  • 2 tablespoons olive oil, or more to taste
  • 1 tablespoon butter
  • 1 (10 ounce) package fresh white mushrooms, sliced
  • 1 small yellow onion, coarsely chopped
  • 0.5 teaspoon minced garlic
  • 0.5 cup Marsala wine, or more to taste
  • 12 ounces brown gravy
  • 1 cup beef broth
  • 1 tablespoon chopped fresh flat-leaf parsley
Instructions:
  • Combine flour, salt, and pepper in a bowl and evenly coat tenderloins by dredging them in the mixture.
  • In a large skillet over medium heat, melt 2 tablespoons of oil and butter until sizzling. Sear tenderloins until golden brown on all sides, about 5 to 7 minutes. Transfer tenderloins to a paper towel-lined plate.
  • Add mushrooms to the skillet. Cook in oil until soft, for about 5 to 7 minutes. Transfer to a bowl and drain any excess liquid from the skillet.
  • Sauté onion and garlic in the skillet with extra oil if necessary until translucent, approximately 5 minutes. Transfer and sprinkle over the mushrooms, then switch off the heat.
  • Deglaze the skillet with 1/2 cup Marsala wine, ensuring to scrape up all the flavorful browned bits with a wooden spoon. Stir in brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and coat all sides in the mixture, ensuring the meat is nearly covered with liquid.
  • Simmer over medium-low heat for 30 minutes until the meat is a light pink in the center but fully cooked and tender. Use an instant-read thermometer to ensure the internal temperature reaches at least 145 degrees F (63 degrees C).
  • Take out the tenderloins. Mix the sauce and add additional wine if preferred.
  • Place the sliced tenderloins on a serving platter and generously drizzle them with Marsala sauce before serving.

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