With this recipe, your pork will feel and taste like filet mignon.


For the Steaks:

  • 1 (16 oz.) Pork Tenderloin (cut into to 8 equal sized diagonal portions)
  • 4 Slices Prosciutto (cut in half lengthwise)
  • 3 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Fresh Thyme (chopped)
  • 1 tsp. Garlic Powder
  • Salt and Cracked Black Pepper (to taste)

For the Marsala Sauce:

  • 2 tbsp. Shallot (minced)
  • 1 c. Shiitake Mushrooms (sliced and oven roasted)
  • 1 c. Cremini Mushrooms (sliced and oven roasted)
  • ½ c. Marsala Wine or Marsala Cooking Wine
  • 1 c. Brown Gravy
  • 2 tbsp. Butter (cubed)
  • Salt and Cracked Black Pepper (to taste)



1. Wrap each pork filet (from top to bottom) with a piece of prosciutto and dress each steak with the olive oil, thyme, garlic powder, salt and pepper. In a medium sauté pan, heat the olive oil over medium-high heat and sear both sides for 3-4 minutes on each side until the pork is cooked through to 145. Remove the filets from the pan onto a plate and reserve all of the remaining contents in the pan to create your sauce.

2. To create the sauce, add the shallot to the pan and cook until softened, then add the mushrooms and Marsala wine (watch our for a flame when pouring in the wine.) Once the wine comes to a simmer, loosen the bits from the bottom of the sauté pan with a spoon. Add the brown gravy and simmer for an additional minute. Then add the butter by whisking into the simmering sauce. Top your pork filets with the sauce and serve.



Tip: If you don’t have brown gravy that fits your dietary needs, double the amount of butter to thicken the sauce.

Total prep/cooking time: 15 minutes

Serves: 2

Recommended Sides:

  • Mashed Potatoes
  • Grilled Asparagus