Pork Marsala Recipe

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Pork Marsala Ingredients

8 oz mushrooms, sliced
2 tbsp butter
1 clove garlic, minced
2 tbsp olive oil
1 1/2 lb pork tenderloin
1/2 cup chicken stock
1/4 cup marsala wine
1/2 tsp salt
1/8 tsp black pepper
1 rice

A Recipe for
Pork Marsala

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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This is a recipe for Pork Marsala from the recipe cookbook of Recipes-to-go (Meat)

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Pork Marsala

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Pork Marsala Directions

In 10- inch fry pan, over medium heat, saute mushrooms in butter,
about 3-4 minutes, stirring frequently. Remove from pan and set side.
Slice pork 1/4 inch thick. In same pan, over medium-high heat, saute
garlic in 1 tbsp oil, about 2 minutes. Add pork medallions, a few at
a time, cook about 2 minutes each side. Remove from pan and repeat
until all pork is browned, adding more oil if needed. Reduce heat to
low, stir in chicken stock to deglazed pan. Return pork to pan; add
wine, seasonings and mushrooms; cover and cook 20-25 minutes, until
pork is tender. Serve with rice. Makes 4 servings. ~--

Serves: 4

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Pork Marsala Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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