Keto Pork Marsala Recipe

This Keto Pork Marsala Recipe is a dinner that you are going to want to make over and over again. My friends have told me that this is one of their favorite dishes, and they don’t even eat Keto!

You can also make this with Chicken if you feel like being more traditional, but I think that it is also good to try this many different ways. You can even make this with Steak too, and it’s king of like a Stroganoff when you make it that way.

Feel free to modify the recipe with some of your favorite ingredients, or whatever keto-friendly items you have around the kitchen. This serves up great with a side of Mashed Garlic Cauliflower “Potatoes” too if you are looking for something a little more serve along side it.



PREP TIME: 15 Minutes

COOKING TIME: 20 Minutes

TOTAL TIME: 35 Minutes





  1. In a Small Mixing Bowl combine 1/4 Cup Olive Oil with 2 Tablespoons of Herbs de Provence and 3 Cloves of Minced Garlic. Stir well to combine evenly.
  2. Place the Pork Tenderloin in a suitable dish to marinade it with the mixture. Pour the Mixture evenly over the top of the Pork Tenderloin and allow to sit while preparing the other ingredients for your recipe.
  3. Wash and Chop 12 Ounces of Fresh White Mushrooms, 1/4 Cup Fresh Parsley, and 1 Medium Shallot.
  4. Slice the Pork Tenderloin into 1″ thick Medallions and Season with the desired amount of Black Pepper.
  5. In a Large Frying Pan over Medium-High Heat, warm up 2 Tablespoons of Olive Oil, and add 1 Tablespoon of Grass-Fed Butter to it.
  6. Place the Pork Tenderloin Medallions into the Large Frying Pan, and Cook 2-3 Minutes per side with the lid on.
  7. Remove the Pork Tenderloin from the Frying Pan, and set aside on a plate for later.
  8. Add 2 more Tablespoons of Grass-Fed Butter to the Large Frying Pan, and add the Shallot into it, browning for about 1 minute. Then add 2 Cloves of Minced Garlic and stir.
  9. Add the White Mushrooms and saute for a few minutes.
  10. Sprinkle 1 Teaspoon of Xanthan Gum into the mix to act as a thickener for your sauce, and stir.
  11. Pour 1/2 Cup Marsala Wine and 1 Cup Chicken Bone Broth into the Frying Pan and stir. Cover and simmer for a few minutes to thicken.
  12. Pour 3 Tablespoons of Heavy Whipping Cream into the Frying Pan and add the Parsley.
  13. Add the Pork Tenderloin back into the simmering mixture, and cook for an additional 2 Minutes per side (or until the Pork is fully cooked).

Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

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  1. I’m looking forward to preparing your recipes. They look great!

  2. Could I use a Red Wine like Merlot or Cab Sav instead of Masala … Masala isn’t an ingredient I have and I wonder if it merits buying a bottle to leave sitting in the pantry? Thanks in advance

    1. You can buy cooking marsala in the vinegar section of your grocery store. It saves from buying a bottle for just this

    2. Marsala is a good staple to keep in your pantry. It’s great to have on hand to use with chicken or pork.

  3. You have a typo – Your title under the second big picture says Marala instead of Marsala,

  4. Can someone tell me what herbs are “Herbs do Provence”? I am hoping I have them here…

    1. Use Italian seasoning if you have it, or any mixed herbs

      1. I found a way to make it on the internet. it has several flavors that I had in my pantry. only ones new – savory and lavender.

    2. Christine Conrad

      Sharon- I didn’t know either so I looked it up and I used it last week when I made this delicious recipe. Here is what I used :
      4 tsp Marjoram
      4 tsp Thyme
      4 tsp rosemary
      1.5 tsp savory
      2 tsp dried parsely
      1/2 cup olive oil….mix all together and spread evenly over the pork tenderloin.
      I put it in the refrig for about 6 hrs before I started preparing the meal.
      I just have to say I was skeptical that this woul be good but holy cow…it is an AMAZING dish and soooo keto friendly.
      I matched it with cauliflower mashed potatoes and it is a great pairing
      pinch sage

  5. Could coconut cream be substituted for heavy cream?

    1. That usually works for most recipes so I would presume so.

  6. The pork marsala.recipe looks great, but could you clarify if you use sweet or dry marsala? Also, my chicken marsala recipes always call for pounding the chicken thin, into cutlets. Should this be done with the pork?

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