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Pork Medallions with Mushroom Marsala Sauce

By Paula |

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Pork Medallions with Mushroom Marsala Sauce.

Pork Medallions with Mushroom Marsala Sauce on metal plate garnished with parsley. Fork to left.

Pork. Mushrooms. Marsala. What’s not to love about this dish? It’s meaty, earthy and is sure to become a recipe in your go to repertoire. Serve the saucy medallions over a bed of glorious garlic mashed potatoes OR creamy polenta and call it a night. But not before adding a baguette. That sauce is the kicker.

I mean it’s okay to lick the plate when no one is around but if you have guests it’s probably best to mop it up with a nice piece of toasty bread.

Pork Medallions with Mushroom Marsala Sauce over mashed potatoes on metal plate. Fork to left.

Did I mention you can make these sexy saucy medallions in just 15 minutes? As if it wasn’t looking good enough already now you know it’s not going to take you ALL night to make. Have you added this your menu planning yet? Start out with a Smithfield portobello mushroom marinated pork tenderloin. When grilled or baked whole Smithfield’s tenderloins are ready to enjoy in about 20 to 30 minutes.

Not bad BUT we’ve shaved off even more cooking time by cutting our tenderloin into medallion portions.

Pork Medallions with Mushroom Marsala Sauce over mashed potatoes on metal plate. Fork to left. Pork Medallions with Mushroom Marsala Sauce

Because you know we like options, Smithfield marinated pork tenderloins come in the following flavors: Garlic & Herb, Peppercorn Garlic, Portobello Mushroom, Teriyaki, Golden Rotisserie, Mesquite, Rosemary & Olive Oil. For those of you watching your sodium intake, they’ve lowered the sodium in all of their marinated pork products an average of 25.5%, making them healthier than ever.

Disclaimer: This post is sponsored by Smithfield. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Pork Medallions with Mushroom Marsala Sauce

pork medallion with mushrooms sauce sitting a top of a bed of mashed potatoes. Plated on silver plate with fork and garnished with parsley

Pork Medallions with Mushroom Marsala Sauce

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 Smithfield Portobello Mushroom Seasoning Pork Tenderloin - sliced into 2" medallions
  • 1 shallot - minced
  • 1 cup Marsala wine
  • 1 teaspoon corn starch
  • 1/4 cup half and half
  • kosher salt/pepper
  • 5 ounces portobello mushrooms - sliced

Instructions

  1. Into a large non-stick skillet melt butter and olive over medium heat.
  2. Add pork medallions and brown on both sides. Approximately 2-3 minutes per side. Remove from skillet and transfer to a warm plate.
  3. Add shallots to pan. Stir to coat.
  4. Remove pan from heat. Add Marsala.
  5. Return pan to heat and continue to cook until liquid has reduce by half. Scrape the bottom of the pan with a spatula or spoon while it's cooking.
  6. Add cornstarch to half and half and whisk into sauce. Season with salt and pepper.
  7. Add mushrooms and cook until mushrooms have softened.
  8. Return pork medallions to pan and turn to coat.
  9. Serve over garlic mashed potatoes or creamy polenta.

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© Paula Jones
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Comments

  1. Roz says

    Nothing compares to the flavor combo of ‘shrooms in Marsala on top of pork. I make a recipe very similar to this and it is a family fave! Saved to try next!
    Mangia,
    Roz

  13. Lori says

    Hi Paula, this looks and sounds utterly delectable and I need to go to the store IMMEDIATELY!!! One question though. I do not cook a lot of pork. Is 4-6 minutes actually enough time to cook through a 2 inch medallion? My hubby is very cautious when it comes to undercooked meats:( So I just need to be sure:) Thanks and Happy New Year!!

    • Harry the hauler says

      I believe the thickness should be 1/2″ not 2″. Look at the pictures the meat isn’t 2″ thick, that convinced me to reduce the thickness. We made it and it’s wonderful

      • Lori says

        Hello Harry…and THANK YOU!! It’s been so long ago that I asked this question, I forgot all about it. Actually, now looking over the entire post again…I am fairly sure the author meant 2 inches diameter, not thickness. I am a silly gal for sure:)

  15. Colleen says

    Very simple, very quick, I made this dish for dinner tonight. Very good, however I love garlic and this recipe had none so I added three pressed garlic cloves when I sautéed the scallions. Lovely dish. I usually do this dish with chicken but tried pork medallion. will make this dish again.

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