Creamy Pork Marsala with Mushrooms

Instructions

Cook the Mushrooms

1. In a large heavy-bottomed skillet, melt 2 tablespoons of butter over medium heat.
2. Add the finely chopped shallots and cook until soft and golden, about 2–3 minutes, stirring often so they don’t brown too quickly.
3. Stir in the sliced mushrooms. Cook for 7–9 minutes, stirring occasionally, until the mushrooms are browned and have released most of their moisture.
   Add the minced garlic, chopped rosemary, and thyme leaves, along with salt and pepper to taste. Cook for another 2 minutes, stirring so nothing sticks or burns.
4. Remove the skillet from heat and set the mushroom mixture aside. Don’t clean the pan—you’ll use it again for the pork.

Prepare the Pork

1. Preheat your oven to 200°F and move an oven rack to the center position.
   In a wide, shallow bowl, mix together the flour, salt, pepper, and garlic powder. Set aside.
2. Slice the pork tenderloin into ¾- to 1-inch thick medallions.
3. Place a piece of plastic wrap on your cutting board. Arrange the pork slices on top (you may need to do this in batches), then cover with another sheet of plastic wrap.
4. Use a meat mallet or rolling pin to gently pound each slice to about ½ inch thick. This helps the pork cook evenly and become more tender.
5. Pat the pork dry with paper towels. Dredge both sides of each piece in the flour mixture, shaking off any extra flour. Set aside on a plate or baking tray.

Cook the Pork

1. In the same skillet used for the mushrooms, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. When the butter is melted and the pan is hot and shimmering, begin adding the pork.
2. Cook the pork in batches so you don’t crowd the pan. Sear each piece for 2–4 minutes per side, or until golden brown and just cooked through.
   As each batch finishes, transfer the cooked pork to a large oven-safe platter and place it in the warm oven to stay hot.
3. Repeat with the remaining pork. If the skillet gets dry, you can add a bit more oil or butter as needed.
   Tip: Pork is safe to eat at 145°F. If you’re not sure it’s done, slice into one piece—it should be lightly pink in the center, not raw.

Make the Marsala Sauce

1. Carefully pour the Marsala wine into the same skillet (be cautious—it may steam). Stir well, scraping up the browned bits stuck to the bottom of the pan. This adds flavor to the sauce.
2. Add 1 tablespoon of butter and sprinkle 1 tablespoon of flour into the pan. Stir constantly for 1 minute. This helps thicken the sauce and removes the raw flour taste.
3. Slowly whisk in the chicken broth until smooth. Stir in the cream, lemon juice, and the cooked mushroom mixture (with any juices).
4. Bring the sauce to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until it thickens slightly. It should look glossy and lightly coat the back of a spoon.
5. Taste and season with more salt and pepper if needed—especially if your broth is low-sodium.

Finish and Serve

1. Remove the pork from the oven and gently place it into the skillet with the sauce. Let it warm through for 1–2 minutes so the flavors come together.
2. Spoon the sauce and mushrooms over the pork to coat.
3. Serve hot, garnished with chopped fresh parsley if desired.