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Garlic Pork Marsala
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Prep Time:
30 minutes
Total Time:
30 minutes
Impress guests or enjoy a gourmet weeknight dinner with this effortless dish.
Ingredients:
  • 1 pork tenderloin (about 1 lb)
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage leaves, crushed
  • 1 tablespoon garlic-pepper blend
  • 1/2 teaspoon salt
  • 4 cloves garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 package (8 oz) sliced fresh baby portabella mushrooms
  • 1/2 cup sweet or dry Marsala wine or chicken broth
  • Prepared Betty Crocker Butter or Four Cheese Mashed Potatoes, if desired
  • 2 teaspoons cornstarch
Instructions:
  • Slice the pork into 1/2-inch pieces. Combine chopped parsley, sage, garlic-pepper, salt, garlic, and 1 tablespoon of olive oil in a small bowl, setting aside 1 tablespoon of the mixture. Rub the remaining parsley mixture onto both sides of the pork slices.
  • In a 12-inch nonstick skillet, heat the last tablespoon of olive oil over medium-high heat. Cook the pork for 5 to 7 minutes, flipping once, until it's no longer pink in the center. Transfer the pork to a heatproof platter and cover with foil to keep it warm.
  • Combine mushrooms and the fragrant parsley mixture back into the skillet. Simmer over medium heat for 2 to 3 minutes, stirring regularly, until mushrooms are nearly tender.
  • Combine wine and cornstarch until smooth in a small bowl. Pour into skillet and cook for about 1 minute, stirring often until thickened. Add pork and juices back into the pan; heat for 1 to 2 minutes until warmed through. Serve with potatoes and garnish with sage.

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