Roasted Pork Tenderloin and Mushroom Marsala

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5.0 (1)

This one-pot crockery has the spirit illustration of classical veal Marsala but requires little prep work.

It tin beryllium made with immoderate benignant of mushrooms: oyster, portobello and histrion receptor varieties are peculiarly bully here. Serve with steamed asparagus, roasted Brussels sprouts oregon sauteed summertime squash and rice.

Using a ample shallow nonstick braiser works champion here, but a roasting cookware oregon a heavy saucepan that's ovenproof besides tin beryllium used.

From In Season columnist Stephanie Witt Sedgwick.

Ingredients

1 tablespoonful olive oregon rootlike oil
2 tablespoons unsalted butter
Salt
Freshly crushed achromatic pepper
1 1/2 pounds to 2 pounds pork tenderloins, trimmed of silverskin and excess fat
1 lb assorted mushrooms, stemmed and chopped into bite-size chunks
1 mean onion, chopped into 3/4-inch chunks
1/2 cupful adust Marsala (Sicilian dessert wine)
1/2 cupful low-sodium oregon homemade chickenhearted broth
2 tablespoons finely chopped flat-leaf parsley leaves

Nutritional Facts

Per serving (using low-sodium broth)

Calories
294
Fat
12 g
Saturated Fat
5 g
Carbohydrates
9 g
Sodium
105 mg
Cholesterol
85 mg
Protein
26 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026