Prosciutto Pork Tenderloin Marsala – Quick Cooking pork tenderloin wrapped in prosciutto and served with a mushroom and marsala wine sauce. An easy and elegant dinner idea.
Here’s the second dish in our three week long Valentine’s Day dinner for two web video series with CBC Newfoundland and Labrador. The main course is this beautiful Prosciutto Pork Tenderloin Marsala which uses the “pan rushing” cooking method, combining pan searing and roasting to prepare this succulent pork dish much faster than you might think.
After pan searing, as the prosciutto wrapped, tender pork roasts, the easy Marsala and mushroom sauce is easily put together in the same pan. It all comes together served over a bed of your favorite pasta in a meal that’s sure to set your sweetheart’s taste buds and heart aflutter.
Here are the links for the other two courses in this Sweetheart Dinner:
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- 1 ½ pounds pork tenderloin 1 large tenderloin
- 3 to 4 ounces thinly sliced prosciutto
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cups sliced mushrooms baby bells, crimini or button work well
- Salt and pepper to lightly season
- 1 clove chopped garlic
- 1 small shallot minced
- 1 tbsp all purpose flour
- ½ cup dry Marsala wine
- 3/4 cup pork or chicken stock
- cream or butter to finish safe optional
Remove any silver skin from the pork and lightly season the pork tenderloin with salt and pepper.
Wrap the whole pork tenderloin in the thinly sliced prosciutto. Secure with toothpicks.
Heat the olive oil in a skillet and pan sear the outside of the wrapped tenderloin for just a few minutes.
Place in a shallow baking pan and roast uncovered until an internal temperature of 150 to 160 degrees F is reached. check it after 20 minutes or so for larger tenderloin pieces. The carry over heat should take the internal temperature to 160 degrees F while resting.
Remove from oven and let the meat rest for 5 minutes before removing the toothpicks and slicing into medallions.
To the sauté pan add the olive oil, butter, mushrooms, salt and pepper. Sauté for about 5 or six minutes until the mushrooms begin to color but after about 3 minutes add the garlic and shallot.
Sauté until the shallot softens.
Add 1 tbsp all purpose flour and cook for another minute before adding the Marsala wine.
Simmer until the volume is reduced by about half then add the pork or chicken stock.
Simmer until this volume is reduced at least by half. Taste and add salt and pepper as needed to season. If the sauce thickens too quickly just add a little more stock to thin it out.
Add a splash of cream or a pat of butter to finish the sauce.
Slice the rested pork and place on a bed of cooked pasta before spooning on the Marsala Sauce.