Pork Tenderloin Medallions with Marsala-Goat Cheese Sauce


Pretty much every week my husband and I have the following conversation:

Me: I’m trying to plan some meals for the week.  Is there anything you’d like to eat, or do you have any suggestions?

Tom: Nothing special.

Me: You have no suggestions?

Tom: How about chicken marsala? 

Me: <groaning>

Every time with the marsala!

As you’d imagine, I try to always have a bottle of marsala around. The nice thing about marsala (besides that it tastes great in so many dishes) is that it’s a fortified wine, so it lasts longer than a regular bottle of red or white. You don’t have to worry about using it all in a couple days, so it can just sit around and you’ll always have something to make pan sauces with. I use this same line of reasoning for vermouth. Of course, when we moved I realized I had somehow accumulated 3 bottles of vermouth. I guess I never remember when we run out, so I’m always buying more?

This meal should not be at all surprising to anyone who reads my blog. You know I love herbes de Provence. You clearly know that I love goat cheese, and you know that pretty much the only meal my husband ever suggests is chicken marsala (with an occasional lasagna or manestra thrown in for good measure).  I always have pork tenderloin in the freezer because it’s a nice, lean meat that’s a change of pace from ye old chicken breast. 

Pork medallions are so easy to make and since they are so thin, they cook up incredibly quickly. This meal looks like it takes way more time and effort than it actually does, and plates nicely.  Oh, and it’s got marsala, goat cheese, mushrooms and herbes de Provence in it. Sooooo that means it’s quite tasty!

And the bonus? It’s healthy, to boot.


Pork Tenderloin Medallions with Marsala-Goat Cheese Sauce

Serves 4
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1 pork tenderloin (about 1-1.25 lbs.)
herbes de Provence 
1 Tbsp. olive oil
1/2 lb. cremini mushrooms, sliced
3 cloves garlic, minced
1/2 cup marsala wine
2 oz.  goat cheese, softened and cut/crumbled in a few pieces

Cut the pork tenderloin into 12-16 slices. Cover each slice with plastic wrap and smack gently (is that an oxymoron?) with a meat mallet until about 1/3″ thin.  Season to taste with sea salt, freshly ground pepper, and herbes de Provence. 

Heat a large, heavy bottomed skillet over medium to medium-high heat and then add the oil. Once the oil is shimmering, add the pork tenderloin, in batches if necessary. Cook for about 2 minutes per side, or until done (they will cook quickly, since they are so thin) and then move to a plate and keep warm. 

Add the mushrooms and a pinch of salt to the pan and saute for a couple minutes before adding the garlic. Pour in the marsala to deglaze, being sure to scrape up all the browned bits from the meat. Reduce the marsala by about half. Reduce the heat to low and then stir in the goat cheese, until incorporated with the wine. Season to taste and serve over the tenderloin. (If necessary, add the pork tenderloin into the sauce for a minute or two at the end to re-heat).


Nutritional Information Per Serving: Calories: 273 / Fat: 11.6g / Saturated Fat: 4.4g / Carbs: 6g / Fiber: 0.5g / Protein: 27.6g


Pork Tenderloin Medallions with Marsala-Goat Cheese Sauce