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Pork Tenderloin Medallions With Marsala Sauce and Pasta

The aroma of Marsala wine simmering with mushrooms always transports me back to a tiny trattoria in Rome, tucked away on a cobblestone street. I remember the warmth radiating from the open kitchen, the lively chatter of locals, and the rich, savory flavor of pork tenderloin bathed in that earthy, sweet sauce. Each bite was pure comfort, a taste of authentic Italian hospitality that I’ve strived to recreate ever since. This recipe is my humble attempt to capture that memory, bringing a little bit of Rome into your kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Yield: 6 servings
Dietary Type: Not Gluten-Free

Ingredients

1 lb pappardelle pasta or 1 lb fettuccine
2 pork tenderloins, trimmed (1 1/2-1 3/4 lb, total wt.)
Salt
Black pepper
1/2 cup all-purpose flour
2 tablespoons all-purpose flour
5 tablespoons extra-virgin olive oil
4 tablespoons butter
1 lb cremini mushrooms, thinly sliced
3-4 garlic cloves, finely chopped
1 cup Marsala
1 cup chicken stock
1/2 cup fresh flat-leaf parsley, finely chopped

Equipment Needed

Large pot
Parchment paper
Meat mallet or rolling pin
Large skillet
Platter or dinner plates

Instructions

Begin by bringing a large pot of water to a boil for the pasta. Once boiling, add salt generously. Adding salt to the water not only seasons the pasta itself, but it also helps to prevent it from sticking together.
When the water reaches a rolling boil, add the pappardelle or fettuccine and cook according to package directions until al dente. This usually takes about 8-10 minutes, but be sure to check frequently to avoid overcooking. Once cooked, drain the pasta thoroughly and set aside. We’ll toss it with the Marsala sauce later.
While the pasta is cooking, prepare the pork tenderloin. Slice each tenderloin into 2-inch thick medallions. This will ensure even cooking and create a beautiful presentation.
Arrange the pork medallions in batches between sheets of parchment paper. Using a meat mallet or rolling pin, pound the medallions to a thickness of about 1/8 inch. This tenderizes the meat and allows it to cook quickly. Be careful not to over-pound, as you don’t want to tear the meat.
Season the flattened pork medallions generously with salt and pepper. Then, dredge them lightly in the 1/2 cup of all-purpose flour, ensuring they are evenly coated. Shake off any excess flour to prevent the sauce from becoming too thick.
Heat a tablespoon or two of extra-virgin olive oil at a time in a large skillet over medium-high heat. Working in batches, brown the pork medallions for 2-3 minutes on each side, until golden brown and cooked through. Be careful not to overcrowd the pan, as this will lower the temperature of the oil and prevent the meat from browning properly. Overcrowding can also lead to steaming the meat instead of searing it, resulting in a less flavorful result.
As the pork medallions are cooked, transfer them to a platter to keep warm.
Once all the pork is cooked, add the butter to the same skillet. The browned bits left in the pan from the pork will add extra flavor to the sauce.
Add the thinly sliced cremini mushrooms to the skillet and cook until golden brown and softened, about 7-8 minutes. After the mushrooms have cooked for 3-4 minutes, add the finely chopped garlic to the pan and continue to cook for another 2-3 minutes, until fragrant. Adding the garlic later prevents it from burning and becoming bitter.
Season the mushrooms with salt and pepper to taste.
Sprinkle the mushrooms with 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly. This will help to thicken the sauce.
Pour in the Marsala and cook for a minute or so, until the wine is reduced by about half. This step is crucial for developing the rich, complex flavor of the sauce. Allow the alcohol to evaporate, leaving behind a concentrated sweetness.
Add the chicken stock to the pan and bring the sauce up to a gentle bubble.
Slide the cooked pork medallions back into the skillet and stir gently to coat them in the sauce.
Stir in the finely chopped fresh flat-leaf parsley. The parsley adds a bright, fresh note to balance the richness of the sauce.
Remove the pork medallions from the skillet and arrange them on a platter or individual dinner plates.
Toss the cooked pappardelle or fettuccine with the remaining sauce in the skillet, ensuring the pasta is evenly coated.
Serve the pasta alongside the pork medallions.

Expert Tips & Tricks

To ensure even cooking, pound the pork medallions to a uniform thickness.
Don’t overcrowd the pan when browning the pork. Work in batches to achieve a beautiful sear.
Use a good quality Marsala for the best flavor. Dry Marsala is generally preferred in savory dishes.
If the sauce is too thin, simmer it for a few more minutes to reduce it to your desired consistency. If it’s too thick, add a splash of chicken stock.
For an extra touch of richness, stir in a tablespoon of heavy cream at the end.
Make ahead: The sauce can be made a day in advance and stored in the refrigerator. Gently reheat before serving.
Ingredient Swap: If you can’t find cremini mushrooms, you can use button mushrooms or a mix of wild mushrooms.

Serving & Storage Suggestions

Serve the Pork Tenderloin Medallions immediately, garnished with extra fresh parsley. A sprinkle of grated Parmesan cheese would also be a welcome addition. This dish pairs beautifully with a crisp green salad or roasted vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken stock or water if needed to prevent drying out. This dish is best enjoyed fresh, but can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	30g	46%
Saturated Fat	12g	60%
Cholesterol	150mg	50%
Sodium	300mg	13%
Total Carbohydrate	50g	17%
Dietary Fiber	4g	16%
Sugars	8g	–
Protein	45g	90%

Variations & Substitutions

Gluten-Free: Use gluten-free pasta and a gluten-free all-purpose flour blend.
Vegetarian: Substitute the pork tenderloin with seitan medallions or portobello mushroom caps.
Wine Variation: If you don’t have Marsala, you can use a dry sherry or Madeira wine.
Creamy Sauce: Add 1/4 cup of heavy cream or crème fraîche to the sauce for a richer flavor.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Absolutely! While pappardelle or fettuccine are classic choices, any long pasta such as spaghetti, linguine, or tagliatelle would work well.

Q: Can I make this dish ahead of time?
A: Yes, you can make the sauce a day in advance and store it in the refrigerator. Gently reheat before adding the pork and serving.

Q: How do I know when the pork is cooked through?
A: The pork is cooked through when it is no longer pink in the center and the internal temperature reaches 145°F (63°C).

Q: Can I freeze this dish?
A: Yes, this dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What if I don’t have chicken stock?
A: You can substitute vegetable stock or even water in a pinch, but chicken stock adds the most flavor.

Final Thoughts

I hope you enjoy recreating this classic Italian dish in your own kitchen. The combination of tender pork, earthy mushrooms, and rich Marsala sauce is a true culinary delight. Don’t be afraid to experiment with variations and substitutions to make it your own. If you try this recipe, please share your feedback and photos – I’d love to see your creations! Pair it with a side of garlic bread and a glass of Chianti for a truly memorable meal. Buon appetito!

Pork Tenderloin Medallions With Marsala Sauce and Pasta Recipe