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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4 to 6
Test Kitchen Notes
This recipe is shared in partnership with Smithfield Marinated Fresh Pork. —The Editors
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Ingredients
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1
package Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin
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1 tablespoon
olive oil
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8 ounces
sliced mushrooms
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3
garlic cloves, minced
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3/4 cup
Marsala wine
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1 cup
chicken broth
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1 1/4 cups
heavy cream
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1 teaspoon
ground mustard
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1 teaspoon
garlic powder
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1 teaspoon
cornstarch
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1
handful fresh parsley, chopped
Directions
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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.
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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.
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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.
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Put the pork and mushrooms back into the sauce and heat through. Serve over rice, noodles, or mashed potatoes.
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