Creamy Garlic Pork Marsala

Creamy Garlic Pork Marsala is a 30 minute dish that has the most amazing creamy garlic marsala sauce with tender, juicy, fresh pork and mushrooms hidden inside. This meal is a unique spin on a traditional chicken marsala dish, and will be on repeat because its perfect for busy nights! 

School is back in session for us this week and life is going to get even more crazy.  My oldest son is starting his first year in high school.  HIGH SCHOOL which translates into:  I feel old.  How do I have a son in high school?  It feels like yesterday that I was walking the halls of high school.  It is so weird when you your kids grow up.  He is 6 feet tall and now I look up to him.  And trying to keep him fed when he has a bottomless pit can be a challenge at times.

I try so hard to still bring them a home cooked meal during the school year.  And this is why 30 minute meals save us.  You can still bring your family a restaurant quality meal in under 30 minutes. Smithfield Marinated Fresh Pork is my go-to for a delicious, hassle free dinner because the prep work is already done for you! All you have to do is slow cook, sauté, grill, or roast for a meal that is perfect for any night of the week, even during the busy school season!

The flavor of this pork loin filet is incredible. It is slow marinated and perfectly seasoned. For this recipe I used Roasted Garlic and Herb, but it is also available in an assortment of mouthwatering flavors including Applewood Smoked Bacon, Slow Smoked Mesquite, and Slow Roasted Golden Rotisserie. It is available in a wide variety of cuts, including pork roasts, loin filets, chops, ribs, sirloins, and tenderloins, all of which can be sliced or cubed for even faster cooking. Plus, it is made with 100% fresh pork with no artificial ingredients and packed with protein.

HOW DO YOU MAKE CREAMY GARLIC PORK MARSALA?

  • Start by cubing your pork loin filet.  In a medium sized skillet over medium high heat add 1 Tablespoon of olive oil and pork cubes. Cook 3-4 minutes each side until pork cubes are brown and cooked throughout (to an internal temperature of 145 F). Remove and set aside on a plate.
  • Add the minced garlic and mushrooms to the skillet and cook for 2-3 minutes or until tender. Set aside on the plate with the pork cubes.
  • Add the chicken broth and marsala wine and bring to a boil and allow it to deglaze for about 1-2 minutes. Add in the heavy cream, ground mustard, and garlic powder.  Add in cornstarch slurry and let simmer until thick for about 5-7 minutes. Put the pork and mushrooms back into the sauce and heat through.
  • Serve over rice, noodles, or mashed potatoes.

WHAT KIND OF MARSALA WINE IS BEST FOR PORK MARSALA?

Marsala wine is an Italian wine with a smoky, deep flavor. When making savory dishes like chicken or pork marsala, dry Marsala is the classic choice.

WHAT CAN I SUBSTITUTE MARSALA WINE WITH?

Even though the alcohol in this dish will cook out, you can substitute with more chicken broth.  If you are looking for another wine substitute, a brandy fortified wine comes close to the original.  1/4 cup of dry white wine with 1 teaspoon of brandy will work just fine.

Smithfield® is also partnering with cookbook author, actress, designer and mom of two, Haylie Duff to create exclusive recipes and time saving tips that help busy families answer the age-old question, “What’s for dinner?”  Her original recipes including Tomatillo, Pineapple and Bacon Pork TacosPork Loin Banh Mi Bowls, and Pork Gyros with Fresh Tzatziki feature a variety of Smithfield Marinated Fresh Pork cuts and flavors, with just a few fresh ingredients, and can be made in a matter of minutes!

Visit SmithfieldRealFlavorRealFast.com to view these quick and easy meal ideas, as well as the “Real Fresh, Real Flavor, Real Fast” recipe inspiration center.  You can also enter a time-saving tip contest by sharing how you fit home-cooked meals into your busy weeknight routines for a chance to win a trip to Napa Valley, California, plus hundreds of other great prizes!

Smithfield Marinated Fresh Pork is available at Ridley’s and Walmart.

Creamy Garlic Pork Marsala

5 from 3 votes
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Creamy Garlic Pork Marsala is a 30 minute dish that has the most amazing creamy garlic marsala sauce with tender, juicy, fresh pork and mushrooms hidden inside. This meal is a unique spin on a traditional chicken marsala dish, and will be on repeat because it’s perfect for busy nights!

Ingredients

  • 1 Tablespoon olive oil
  • 1 Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin Filet cut into cubes
  • 8 ounce sliced mushrooms
  • 3 garlic cloves minced
  • ¾ cup marsala wine
  • 1 cup chicken broth
  • cup heavy cream
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • 2 Tablespoons water
  • Fresh chopped parsley for garnish

Instructions

  1. Start by cubing your pork loin filet. In a medium sized skillet over medium high heat add 1 Tablespoon of olive oil and pork cubes. Cook 3-4 minutes 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 2-3 minutes or until tender. Set aside on the plate with the chicken pork.
  3. Add the chicken broth and marsala wine and bring to a boil and allow it to deglaze for about 1-2 minutes. Add in the heavy cream, ground mustard, and garlic powder. Add in cornstarch slurry by mixing the cornstarch and water in a small bowl and pouring into the sauce and let simmer until thick for about 5-7 minutes. Put the chicken pork and mushrooms back into the sauce and heat through.
  4. Serve over rice, noodles, or mashed potatoes.
Nutrition Facts
Creamy Garlic Pork Marsala
Amount Per Serving
Calories 246 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g60%
Cholesterol 68mg23%
Sodium 166mg7%
Potassium 102mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 730IU15%
Vitamin C 3.1mg4%
Calcium 37mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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Categories
Pork

Comments

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  1. I see a lot of recipes that are posted are from America. I find it really frustrating that some of the ingredients we have not heard of or are not available to other countries , for example the creamy garlic musmushroom dish. . The pork is obviously something g special to the U.S. A. Alternatively choices would be good. I will try and assess the here’s used on the pork .

  2. 5 stars
    Wow all the recipes look delicious ,and easy to make! And also the prep and cooking time is fast I just found your site by browsing ,I’m glad I did . I plan on trying them. All !

  3. 5 stars
    I’ve only discovered your site recently, and appreciate how you’ve condensed so much home-made goodness into less time! This is another winner. I grated 2 T. of cheddar into each bowl and mixed it in just before serving. It gives a little bite and smooth mouth feel without any cheesiness.

  4. I would like to know if I have only a plain pork tenderloin what spices would I add as here in Canada we do not have a herb and garlic roast..

    1. This tenderloin is one of a kind! I am not sure the exact ingredients on the package but I am sure if you added garlic and an herb mixture with liquid smoke to your tenderloin it will turn out fantastic.

  5. Just found your website through a post that was made on my Facebook page and I am impressed! Going to try the Pork Marsala today but keeping a side eye on the Lemon Garlic Chicken with the asparagus of course (great pan presentation by the way!). I have only looked over a dozen recipes so far but they all look great! Usually I can only find 2 or 3 that get my attention, be it a book or website but that is not true here! Thank you so very much for sharing your love and talent with us! Keep up the good work!

  6. 5 stars
    This recipe is to die for! The sauce is delicious even though I had to season my pork with a dried herb rub I made myself with spices I had on hand, Then added even pore to the sauce. It could not have been better. But I would recommend if you want a thicker sauce to add more slurry. I served it over mashed potatoes and will definitely make this again. 5 stars hands down. Use any pork tenderloin and season it if you can’t find Smithfield

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