Creamy Pork Marsala is a delicious easy dinner, and it’s ready in 30 minutes. Soft pork tenderloin seared and then cooked in creamy Marsala sauce with some mushrooms and green onions.
Ah, Marsala!! Any fans out there? Oh, what am I asking, I’m sure there are plenty of fans.
This is a delicious dinner that you can put together with just a handful of ingredients and takes only about 30 minutes. Delicious, tender pork loin seared for full flavor and cooked in creamy Marsala sauce. This dish would be great to serve with mashed potatoes and roasted vegetables. This creamy Marsala sauce is perfect on mashed potatoes, I highly recommend it.
I also recommend using pork loin and not pork chops. Pork chops are much tougher and won’t get the full flavor of the sauce. (If you must use pork chops, use boneless kind and pound them to a thinner slice to tenderize it.)
Creamy Pork Marsala
- 1.5 lb pork tenderloin
- Salt and fresh cracked pepper
- Vegetable oil for cooking
- 6 oz sliced Baby Bella Mushrooms
- 1/2 cup diced green onion
- 2/3 cup Marsala wine not cooking wine
- 2/3 cup heavy whipping cream
- 1/2 tsp fresh thyme
Slice pork tenderloin into about 1/2 inch-thick slices. Lay slices on the cutting board and sprinkle with some salt and fresh cracked pepper.
Preheat a large cooking pan on medium-high heat and add some oil. (Make sure the pan is nice and hot before adding pork.) Place pork slices in the skillet and sear on both sides until you get that nice golden brown sear. Take out pork.
In the same skillet, lower heat to medium and add sliced mushrooms. Saute mushrooms for a couple of minutes and add Marsala wine.
Simmer for a few minutes and then add heavy cream. Stir well.
Add green onion, some salt and thyme. Stir well.
Add pork slices back to the pan with sauce. Cook until pork is done. (Cook time may vary depending on how thick you cut your pork. Estimate time, 10-15 minutes after adding pork back to the pan. Cut into the thickest slice to make sure it's done.)
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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