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Pork Tenderloin Marsala


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Rate this recipe 4.6/5 (17 Votes)


  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (14- to 16-ounce) pork tenderloin
  • 3 tablespoons olive oil
  • 1/2 pound sliced fresh mushrooms
  • 2 onions, thinly sliced
  • 1/2 cup sweet Marsala wine


Servings 4
Preparation time 20mins
Adapted from


Step 1

In a shallow dish, combine flour, salt, and pepper; mix well. Coat pork tenderloin with mixture.

In a large skillet or Dutch oven over medium-high heat, heat oil. Add tenderloin and cook 6 to 8 minutes, turning to brown on all sides; remove to a platter and set aside. Add mushrooms and onions to skillet and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to skillet and cook 6 to 8 minutes, or until cooked through.

Slice tenderloin and serve topped with mushrooms and onions.

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