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!
1Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin Filetcut into cubes
3garlic cloves minced
Fresh chopped parsley for garnish
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.
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.
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.