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Pork Tenderloin with Marsala Mushroom Sauce

 Pork Tenderloin with Marsala Mushroom Sauce
I served this entree one year for Christmas Eve dinner, and it's now a family favorite. My husband is always happy when we have leftovers because he uses them for sandwiches.
6 ServingsPrep: 15 min. Cook: 25 min.


  • 1 package (1/2 ounce) dried chanterelle mushrooms
  • 1/2 cup hot water
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 pork tenderloins (3/4 pound each)
  • 3 tablespoons canola oil, divided
  • 1/2 pound sliced baby portobello mushrooms
  • 1/2 pound sliced fresh button mushrooms
  • 4 ounces pearl onions, trimmed and peeled
  • 1 cup marsala wine
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Minced fresh parsley, optional


  • In a small bowl, combine dried mushrooms and hot water; set aside. In

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Pork Tenderloin with Marsala Mushroom Sauce (continued)

Directions (continued)

  • another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon
  • salt and pepper. Sprinkle over pork.
  • In a large skillet, brown tenderloins in 2 tablespoons oil on all
  • sides. Remove from pan and keep warm.
  • In the same skillet, saute the sliced mushrooms and onions in the
  • remaining oil until mushrooms are browned. Add the wine, broth and
  • remaining salt. Drain chanterelle mushrooms; add to the pan. Bring
  • to a boil. Reduce heat; add pork.
  • Cover and cook for 15-20 minutes or until a thermometer reads
  • 145°. Remove pork and let stand for 5 minutes before slicing.
  • Combine cornstarch and water until smooth; gradually stir into the
  • pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened.
  • Slice pork and serve with sauce. Garnish with parsley if desired.
  • Yield: 6 servings.
Nutritional Facts: 4 ounces cooked pork with 1/2 cup sauce equals 306 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 414 mg sodium, 15 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.