1- 250g. pkg. fettuccine noodles
1 pork tenderloins (about 2 pounds), trimmed of connective tissue and silver skin
2 tablespoons Extra Virgin Olive Oil
1/2 cup plus 2 tablespoons flour, as needed for coating
ground black pepper
4 tablespoons butter
1 sliced pound button mushrooms
1/2 cup Marsala wine (do NOT substitute)
1-10 oz can of chicken stock
ground black pepper
3 tablespoons of heavy cream
1/4 cup flat-leaf parsley, chopped
Yields: 4 servings
Slice tenderloin into four pieces. Working with 1 piece at a time, use a mallet and hammer each piece out to about an eighth of an inch thin.
When all of the meat has been pounded out, place a large skillet over medium-high heat, using about 2 tablespoons of Extra Virgin Olive Oil.
Place about 1/2 cup of flour into a large casserole dish or pie plate, and season each piece of pork with salt and pepper, then lightly coat each piece of pork with flour.
Cooking in batches, sear the pork until golden brown and cooked through, approximately 3-4 minutes per side.
As the pork finishes cooking, reserve them on a plate covered with foil to keep them warm.
When the pork is finished cooking, add the butter to the skillet. After it melts, add the mushrooms to the skillet and cook them until golden brown, approximately 5-6 minutes.
Sprinkle the mushrooms with about 2 tablespoons of flour and cook for about a minute.
Add the Marsala wine to the pan and cook until reduced by about half.
Add the chicken stock to the pan and bring the sauce up to a bubble.
Season with salt and pepper and simmer until thickened, approximately 2-3 minutes. Stir the cream and parsley into the finished sauce and simmer on low while you are boiling the noodles.
Place a large pot of water of high heat to boil. When the water is boiling, add some salt and cook the pasta (egg noodles are BEST) according to package directions.
When the pasta is cooked, drain it.
To serve, dip the pork cutlets into the sauce to coat and arrange on a platter. Toss the cooked pasta with the remaining sauce and serve.
Through a dear friend, I learned of Rachael Ray’s recipe, and I have altered it considerably, to add more sauce and less meat.
Let me know if you like this recipe, won’t you?
43 thoughts on “Pork Tenderloin With Marsala Sauce & Pasta”
WONDERFUL recipe you’ve posted.thanks for share.
In searching of a new recipe to try, I came upon yours. I have enjoyed this meal VERY much. Thank YOU!
Great recipe here… Thanks!
You're very welcome. Glad you enjoyed it as much as I have.
Nick made this recipe and told me where I could find it online. Thanks Trish!
This is one very tasty recipe… thank YOU!
A friend sent me the URL to this recipe and I think I’ll just have to try it. Thanks!
Two thumbs up for this recipe!
Two thumbs up for this recipe!!
whats your facebook profile?
Ooooh wow, this sounds sooooo good!
I love to cook and this recipe I will definitely use. THANKS!
I love to cook too. With this recipe you WON'T be sorry!
This is really a great recipe, thank you sharing this! Please keep up these great posts of perfect recipes.
Thank you for this awesome recipe. I’m absolutely delighted to serve this up to my in-laws!
Thanks! Bookmarked this website for personal use of recipes you’ve posted.
Great recipe… THANKS!
Thanks for this!
Megan said this was a good recipe. Wow, what an understatement… it’s great! Thanks!
Mmmmmmm, this was soooo good I just had to return and say THANKS for posting the recipe Trish!
Great stuff… thanks!
Woohooo! This recipe worked wonders… thanks!
Thanks for this (blagodaryu vas za etu) good recipe!
Thanks HEAPS for this great recipe!
Guess what I’m serving on Sunday? You to it Pork Tenderloin With Marsala Sauce and Pasta… thanks to your recipe here!
This is so good even in Russia! Saved my celebration day having this recipe to use.
We need more recipes like this one Trish. I’ll be back to check regularly!
Great recipe, thanks for posting it!
Kudos to you! I hadn’t thought of that!
Wasn't exclusively my idea… I just altered a recipe that a friend told me about. Hope you enjoy it as much as I did!
Admiring the time and energy you put into your site and detailed information you present. It’s awesome to come across a blog every once in a while that isn’t the same unwanted rehashed material. Wonderful read! I’ve saved your site and I’m adding your RSS feeds to my Google account.
Thank YOU Carter. Compliments like yours keeps me wanting to keep adding unique info all the time. If you're into recipes… you'll want to see the post titled "Spaghetti and Meat Sauce in 30 Minutes – Fit for a King!" I'll be posting that later today.
Hi! I’m at work browsing your blog from my new iphone! Just wanted to say I love reading through your blog and look forward to all your posts! Carry on the superb work!
Sure is nice to know that my blog is legible from an iPhone Shawn. Thanks for letting me know. Hope you will continue to enjoy my blog as much as I enjoy creating new, unique posts.
Hello! Do you know if they make any plugins to protect against hackers? I’m kinda paranoid about losing everything I’ve worked hard on. Any tips?
I just ran a search in Google for "plugin to stop hackers". There are a few to choose from. Keep in mind that paid-for plugins usually work better than freebies. Hope this answer helps.
Hello! Would you mind if I share your blog with my zynga group? There’s a lot of people that I think would really appreciate your content. Please let me know. Thank you
Sure, and I'm very glad you're enjoying my blog!
Do you mind if I quote a few of your articles as long as I provide credit and sources back to your website? My blog is in the very same niche as yours and my visitors would genuinely benefit from some of the information you provide here. Please let me know if this ok with you. Many thanks!
Hi Helena… be my guest and thank YOU for making sure you provide proper credit and sources back to my website. Look forward to receiving the pings from your site. What is your website's URL?
it was yummy…thanks for the recipe and the meal 😉
🙂 You're very welcome Lorne!
Comments are closed.