Pork Marsala | Midwest Living

Pork Marsala

Pork Marsala

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  • Makes: 4 servings
  • Start to Finish 35 mins

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  • 1 pound pork tenderloin
  • Nonstick cooking spray
  • 6 cloves garlic, minced (1 tablespoon)
  • 1 teaspoon cooking oil
  • 1/2 cup dry Marsala wine
  • 1/4 cup dry red wine
  • 1/4 cup chicken broth
  • 1 tablespoon tomato paste
  • 4 1/2-5 cups sliced fresh mushrooms, halved if large
  • 1 tablespoon snipped fresh parsley
  • Hot cooked noodles or rice (optional)
  • Parsley sprigs (optional)


  1. Remove any separable fat from pork; cut diagonally into 1/4-inch-thick slices. Spray a large nonstick skillet with nonstick cooking spray. Add slices of pork to the pan; cook over medium heat until juices run clear, turning once. Remove from skillet and keep warm.
  2. In the same pan, cook garlic in cooking oil over medium heat for 1 minute.
  3. In a small bowl, combine Marsala, red wine, broth, and tomato paste. Add to garlic mixture. Add mushrooms and bring to boiling. Reduce the heat and cook, uncovered, about 10 minutes or until liquid is reduced by half.
  4. Return pork to pan; heat through. Transfer meat and sauce to a warm platter; sprinkle with snipped parsley. Serve with noodles or rice, if you like. Garnish with parsley sprigs, if you like. Makes 4 servings.

Nutrition Facts

(Pork Marsala)

Servings Per Recipe 4, carb. (g) 7, cal. (kcal) 221, sodium (mg) 154, chol. (mg) 81, Fat, total (g) 6

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