Pork in marsala and mushroom sauce
Jump to Recipe
Tender pork cooked in a rich Marsala and mushroom sauce is one of those dishes that feels both comforting and a little bit special. The pork stays beautifully juicy as it simmers in a silky, wine‑infused sauce, while the mushrooms add depth and savoury warmth. It’s simple enough for a mid‑week dinner but has that restaurant‑style richness that makes it perfect for a cosy weekend meal too.
It’s also a very impressive dish that comes together surprisingly quickly, making it ideal for dinner parties and easy entertaining.
Serving Suggestions for Pork in Marsala & Mushroom Sauce
- Warm crusty bread to mop up the Marsala‑mushroom sauce
- Garlic roasted new potatoes — crisp edges, perfect for soaking up the sauce
- Creamy mashed potatoes
- Potato dauphinoise for a richer, dinner‑party feel
- Tenderstem broccoli — steamed, roasted, or charred
- Green beans with garlic butter or toasted almonds
- Roasted carrots or honey‑thyme carrots
- Buttered peas or peas with pancetta
- Sautéed spinach or garlic‑buttered kale
- Rice pilaf or lemon‑herb rice for a lighter option
- Buttered tagliatelle or pappardelle if you want to lean Italian
Pork in marsala and mushroom sauce
Ingredients
- pork tenderloin, cut into 8 thick slices
- 200 g mushrooms, sliced thinly
- 100 ml marsala wine
- 200 g chicken stock
- 100 ml double cream
- ½ tsp tarragon
- salt and pepper to taste
Instructions
- Heat the oil in a frying pan and cook the pork slices for around 3-4mins on each side. Take out and set aside.
- In the same pan, add the mushrooms and cook for a few mins. Return the pork to the pan and add the marsala wine and simmer until bubbling.
- Add the stock and cream and stir for a further 2 mins.
- Add the tarragon and taste. If you need to add seasoning, add a small pinch of salt and pepper.
- Serve immediately alongside mashed or boiled potatoes and green vegetable.