Quick and Easy

The Recipe Critic's Creamy Garlic Pork Marsala

August 19, 2019
Photo by Bobbi Lin
Test Kitchen Notes

This recipe is shared in partnership with Smithfield Marinated Fresh Pork. —The Editors

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
  • 1 package Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 3 garlic cloves, minced
  • 3/4 cup Marsala wine
  • 1 cup chicken broth
  • 1 1/4 cups heavy cream
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • 1 handful fresh parsley, chopped
In This Recipe
  1. Start by cutting your pork loin filet into about 1-inch cubes. In a medium-size skillet over medium-high heat, add the olive oil and pork cubes. Cook 3 to 4 minutes on each side, until pork is brown and cooked throughout. Remove and set aside on a plate.
  2. Add the minced garlic and mushrooms to the skillet and cook for 2 to 3 minutes or until tender. Set aside on the plate with the pork.
  3. Add the chicken broth and Marsala wine, bring to a boil, and allow it to deglaze for about 1 to 2 minutes. Add in the heavy cream, ground mustard, and garlic powder. Add in a cornstarch slurry (mix the cornstarch with 2 tablespoons water in a small bowl) by pouring into the sauce. Let simmer until thick for about 5 to 7 minutes.
  4. Put the pork and mushrooms back into the sauce and heat through. Serve over rice, noodles, or mashed potatoes.

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