Crock Pot Pork Tenderloin Marsala
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 - 6
Crock Pot Pork Tenderloin with Marsala Sauce and Mushrooms and Onions
  • 1 package pork tenderloins
  • 8 oz. mushrooms
  • 1 medium onion
  • 1 tablespoon oil
  • salt and pepper
  • 3/4 cup Sweet Marsala wine
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  1. Remove the silver skins from the pork tenderloin. Season well with salt and pepper. Put a little of the oil in a saute pan. Brown the tenderloins on all sides. Put in crock pot.
  2. Cut the onions into a medium dice. Saute the onions in a little of the oil until lightly browned and wilted. Add to the crock pot.
  3. Slice the mushrooms. Saute the mushrooms in the remaining oil until starting to turn brown. Add to the crock pot.
  4. Add the marsala to the pan you sauteed the pork, onions and mushrooms in. Bring to a quick boil. Add the water and pour over the tenderloin in the crock pot.
  5. Cook on low for 6 hours.
  6. Mix the cornstarch and 3 tablespoons water together. Stir it into the sauce. Let cook for another 10 minutes or until thickened.
  7. Serve over egg noodles.
You may need a little more or less of the cornstarch. You need enough that it thickens the sauce. It will depend on the amount of liquid you ended up with. I thickened mine right in the crock pot.
Recipe by Recipes Food and Cooking at