Pork Tenderloin Medallions With Marsala Sauce and Pasta

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“In 'Look + Cook' by Rachael Ray”

Ingredients Nutrition


  1. Bring a large pot of water to a boil for the pasta.
  2. When the water boils, add salt and cook the pasta to al dente; drain pasta.
  3. Meanwhile, slice each pork tenderloin into 2-inch pieces.
  4. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
  5. Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
  6. Heat a tablespoon or two of oil at a time in a large skillet over med-high heat and brown the medallions in batches for 2-3 minutes on each side.
  7. Keep the cooked meat on a platter.
  8. When the pork is finished cooking, add the butter to the skillet.
  9. Then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes.
  10. Season the mushrooms with salt and pepper.
  11. Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
  12. Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
  13. Add the chicken stock to the pan and bring the sauce up to a bubble.
  14. Slide the meat back in and stir in the parsley.
  15. Remove the pork and arrange on a platter or dinner plates.
  16. Toss the cooked pasta with the remaining sauce and serve alongside.

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