Pork Tenderloin Marsala

I love pretty much anything that’s been Marsala-fied. It’s such an indispensable item to have in your liquor cabinet. It’s got a wonderful, rich depth of flavor when used for cooking, and it’s shelf stable – meaning that you can open it up, and it’ll keep fine un-refrigerated for years (not that a bottle ever makes it that long in our house). It comes in two varieties – sweet & dry. I usually buy the sweet, then balance out that sweetness with lemon juice when I’m doing a dish like this. Sweet Marsala is also great in dessert and other sweet recipes as well. So if you don’t have a bottle, pick one up – it’s handy to have on hand.

Chicken Marsala is pretty much my favorite dinner, and has been for years. But, in an effort to get less chicken – and more “other stuff” into our weekly menu I thought a Marsala twist on a pork tenderloin would be fun. Turned out to be alot easier than chicken marsala too, as the pork didn’t have to be pounded out to an even thickness – then coated and fried. Instead I took cues from this recipe – gave the tenderloin a little soak in the wine, then seared it off in the pan, cooked the mushrooms, added the wine, and finished it all off in the oven. It turned out delicious, and like I said – it was so much easier than the chicken version. And probably healthier too!

11 Comments

  1. Posted April 8, 2013 at 8:38 AM | Permalink

    LOL at Marsala-fied, I feel the same way. It’s the best! This sounds amazing, I need to make it asap.

  2. Ginny Murray
    Posted April 8, 2013 at 9:35 AM | Permalink

    This sounds great as I love Chicken Marsala. I never make it though because my husband won’t eat mushrooms. Any ideas for a substitute? I know it wouldn’t be the same without the shrooms but I guess you’d still have the Marsala flavor. Please don’t say peas – another dislike!

    • Posted April 8, 2013 at 10:01 AM | Permalink

      You could saute a chopped onion instead of mushroom. You should make him try it, though – I’ve converted quite a few mushroom haters with marsala! :)

  3. Posted April 8, 2013 at 1:03 PM | Permalink

    I love the combination of pork and marsala! Yum! I can never have enough recipes for pork tenderloin.

  4. Posted April 8, 2013 at 7:24 PM | Permalink

    This looks so mouthwatering, Laura! Love it for a spruced up mid-week meal or to serve something fancy to dinner guests. Thanks for sharing!

  5. Tracy
    Posted April 9, 2013 at 6:05 AM | Permalink

    Looks delicious. Do you cook it in the oven uncovered?

  6. Posted April 9, 2013 at 11:55 AM | Permalink

    When I read the post title I squee’d a little bit because I love Marsala everything. Then I read your first line and lol’d. This looks fantastic. I definitely need to make this, and soon.

  7. Posted April 12, 2013 at 4:18 PM | Permalink

    Lovely recipe (and photo!). I think that I’ll try this out the next time that I make pork tenderloin. Thanks!

  8. Kristina
    Posted April 23, 2013 at 4:06 PM | Permalink

    New reader here and have to say this was quite yummy. We didn’t have any leftovers.

  9. connie quinn
    Posted September 8, 2014 at 12:18 PM | Permalink

    I made up a new dish about 15 yrs. ago that I still make today. It is made firstly by seasoning a center or rib end pork roast. While it is in the oven you mix in a large stew pot: 1 can of quatered artichoke hearts, julianned carrots, a med. onion, fresh green beans, some cappers, 1 jar of brown gravy, mushrooms, & a bunch of fresh asparagus to lay across the top.( When the veggies are al dente, I add a jar full of Marsala Wine & then add the asparagus to steam on top) Cover & let it simmer on low untill pork is done. I make some rice to finish off the meal. To serve simply put a flat bed of rice in the center of the dinner plate & lay a few slices of pork in a windmill design on top. Next spoon your veggies on top & laddle on the gravy! Yum-yum! What’s really great is IF there is any leftovers you simpley: dice up the pork & add a can of diced tomates w/onion & roasted garlic to the stew pot w/your gravy & wa- la you’ve got sauce for speghetti! Add some garlic bread & you’ve got another meal & you’ve used your leftovers.

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