Quick and Easy

The Recipe Critic's Creamy Garlic Pork Marsala

August 19, 2019
1 Ratings
Photo by Bobbi Lin
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4 to 6
Test Kitchen Notes

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

What You'll Need
  • 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
  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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