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Pork Marsala recipe

Pork Marsala recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

Thin, seasoned pork chops and mushrooms are pan fried and served with a reduced sweet Marsala sauce. An easy, yet impressive, dish to make.

15 people made this

IngredientsServes: 4

  • 5 tablespoons plain flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 3/4 teaspoon garlic granules
  • 1/2 teaspoon dried oregano
  • 1 pound boneless pork loin chops, pounded thin
  • 3 tablespoons butter
  • 4 tablespoons olive oil
  • 150g sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 225ml Marsala wine, or more as needed

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Mix flour, salt, garlic salt, garlic granules and oregano together in a medium bowl. Add pork chops; toss until well coated.
  2. Heat butter and olive oil in a large frying pan over medium heat. Place pork in frying pan in a single layer and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  3. Stir in Marsala wine, scraping the frying pan to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

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Reviews & ratingsAverage global rating:(733)

Reviews in English (561)

by Caljane

Delicious and a keeper in my recipe box!I had no Marsala so used red wine with a shot of whiskey and a chicken bouillon cube instead. I also cut down on the mushrooms because I didn't have enough - didn't hurt the taste a bit. I didn't want to stir the sauce while the pork chops are still in the skillet so removed the chops into a baking dish, cooked the mushrooms, garlic and wine for 5 minutes in the skillet, poured the sauce over the pork chops and baked in the oven at 350° for 10 minutes.-21 Aug 2008

by Bill

I wanted to do something nice for my wife (of 30 years), so I figured I would try cooking something. I tried this recipe, and my wife loved it! did I mention this is only the 2nd thing I ever cooked, not counting BBQing.-14 Oct 2007

by naples34102

Not necessary to measure precisely, as I'm sure the submitter would agree. Excellent combination of ingredients resulting in an excellent dish. Rather than stirring in extra Marsala as suggested by the submitter, however, when the sauce became too thick, I thinned it out with chicken broth. Indescribably delicious. Serve with a simple, lightly seasoned pasta.-13 Apr 2011


      • 1/3 cup all-purpose flour
      • 1/4 teaspoon salt
      • 1/4 teaspoon garlic salt
      • 3/4 teaspoon garlic powder
      • 1/2 teaspoon dried oregano
      • 1 pound boneless pork loin chops, pounded thin
      • 3 tablespoons butter
      • 1/4 cup olive oil
      • 2 cups sliced fresh mushrooms
      • 1 teaspoon minced garlic
      • 1 cup Marsala wine
    1. 1. Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated. 2. Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic cook and stir briefly. 3. Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

    Ratings & Reviews

    Delicious

    This was excellent! I added a lot of extra marsala the second time I made this. Also sprinkled parsley after plating. Came better the second time around. Definitely needs more marsala.

    Creamy Pork Marsala with Fettuccine

    This was a delicious and easy meal to make! I added extra Marsala and it came out wonderfully! It was like eating at a fancy restaurant! The spinach fettuccine was yummy as well!

    Creamy Pork Marsala with Fettuccine

    This really tasted wonderfull.

    By submitting, I agree to the terms and conditions.


    Creamy Pork Marsala Noodles Recipe (video)

    You’ll love this easy dinner recipe! My creamy pork marsala noodles are made with a creamy marsala wine sauce with mushrooms, shallots and garlic! The juicy pork tenderloin is pan-fried and smothered in sauce! I use Smithfield’s ‘Roasted Garlic & Cracked Black Pepper’ Marinated Fresh Pork Tenderloin to cut down on prep time. You can also season your own pork tenderloin with black pepper and garlic!

    Watch My Video!

    Watch my video recipe for all the details and step-by-step instructions! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

    Juicy Pork Tenderloin

    This delicious recipe for pork marsala is sponsored by Smithfield. Their pork is slow-marinated and perfectly seasoned, which saves me lots of prep time in the kitchen! Smithfield Marinated Fresh Pork is available in a variety of cuts and an assortment of mouthwatering flavors, such as the Roasted Garlic & Cracked Black Pepper I use in this recipe Slow Roasted Golden Rotisserie Sweet Teriyaki Slow Smoked Mesquite or Hardwood Smoked Bacon & Cracked Black Pepper.

    Want to season your own pork tenderloin? That’s super easy! First, trim off any excess fat from the tenderloin and pat dry with a paper towel. Drizzle a few tablespoons of olive oil over the pork, then season generously with salt, black pepper, garlic powder, paprika and an Italian herb blend. Rub the spices over the tenderloin and let stand for at least 30 minutes in the refrigerator before using.

    Creamy Marsala Sauce

    You will love this creamy marsala wine sauce with the noodles and pork! Marsala is a dry, Italian wine that is used primarily in cooking to give sauces a nutty, rich flavor! To make the sauce, I like to use the same pan I used for the pork for even more flavor! This sauce is made with mushrooms, shallots and garlic. I also add a little bit of flour to help thicken the sauce before adding the wine, broth and cream. Once you have the sauce ready, return the pork to the pan and cook for a few more minutes to get maximum flavor!


    • 1 (1 1/2-pound) pork tenderloin (or 2 small ones)
    • 2 tablespoons butter (divided)
    • 2 tablespoons extra virgin olive oil (divided)
    • 8 ounces mushrooms (sliced)
    • 4 green onions (thinly sliced)
    • 1/3 cup all-purpose flour
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3/4 cup Marsala wine
    • 1/2 cup chicken broth

    Slice the pork crosswise, about 3/4- to 1-inch in thickness.

    With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.

    In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Sauté the mushrooms until golden.

    Add the green onions and continue cooking, stirring, for 1 minute. Remove vegetables to a plate and set aside.

    Combine the flour with the salt and pepper. Dredge the pork medallions in the flour mixture.

    Add 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned.

    Add the wine and broth to the skillet along with the mushroom mixture. Simmer, uncovered, for 2 minutes.

    Cover and reduce heat to low cook for about 10 minutes longer.

    Serve with rice, potatoes, or pasta.


    Recipe Summary

    • 1 cup all-purpose flour
    • 1 tablespoon garlic salt
    • 6 pork loin chops, 1 inch thick
    • 1 tablespoon olive oil
    • 2 teaspoons dried basil
    • ½ cup Marsala wine
    • salt and pepper to taste

    Preheat oven to 350 degrees F (175 degrees C).

    Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.

    Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.

    Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.


    Ingredients

    • Salt
    • 1 pound pappardelle, or 12 ounces fettuccine
    • 2 pork tenderloins (about 2 pounds each)
    • 2 tablespoons EVOO – Extra Virgin Olive Oil
    • 1/2 cup plus 2 tablespoons flour, as needed for coating
    • Ground black pepper
    • 4 tablespoons butter
    • 1 pound cremini mushrooms, sliced
    • 1/2 cup Marsala wine
    • 1 cup chicken stock
    • Ground black pepper
    • 1/4 cup flat-leaf parsley, chopped

    Weeknight Pork Marsala

    Easy Pork Marsala is quick to prepare with sliced pork tenderloin, mushrooms, cooking wine, and a few other common ingredients. It’s an easy dinner recipe that is perfect for busy weeknights or fancy enough for guests!

    Hi! I’m Sheila from Life, Love, and Good Food, and I’m excited to bring you a new easy recipe for dinner this week!

    Given the choice between pork and chicken, which would you consciously choose as the healthier option? I’m betting that most of you would go with the chicken. However, would you make that same choice if you knew that pork tenderloin actually has less calories, fat, and cholesterol than a skinless chicken breast? Seriously, pork really is the “other white meat” and is a delicious dinner option (especially when you add plenty of butter… ( ͡° ͜ʖ ͡°) )!

    These Pork Medallions with Mushroom Marsala Sauce may sound fancy, but this dish is really simple to prepare and will surely impress your family or dinner guests. Besides the pork tenderloins, the basic ingredients for this dish are shallots, mushrooms, and Marsala cooking wine. Of course, you can use actual Marsala wine, but I found that the flavor is just fine with the cooking wine from the grocery condiment aisle—and it’s cheaper, too! If you opt for Marsala wine instead, you may want to add a bit more salt to taste since cooking wine has quite a bit of sodium.

    Pork tenderloin often comes packaged with two pieces, which should be around two pounds and enough for four to six servings. (If you are only cooking for two, half the recipe and freeze the other tenderloin.) Slice each tenderloin into thick slices, about one-and-one-half inches each and then flatten slightly with your palm. Quickly sear the pork medallions in olive oil and butter and then finish cooking them in the Marsala sauce.

    Simmering the meat in the sauce makes the tenderloin slices extremely tender—no need for a knife and absolutely delicious! If you haven’t cooked with Marsala before, you must try it! Let the pork slowly simmer while you prepare sides—rice or mashed potatoes are especially delicious with the Marsala sauce. This meal is easy enough to prepare for a weeknight dinner, but it’s also perfect for a special occasion dinner as well.

    This dish works equally well with chicken breasts—just be sure to slice the chicken a bit thinner and adjust the cooking time to make sure the chicken is cooked completely through.


    Pork Marsala

    When we plan our meals, ingredients like fresh herbs, freshly ground spices, zippy chiles and bright citrus are all healthy and nutritious flavor enhancers for our aging and often less sensitive palates. The distinctive, earthy-sweet flavor of Marsala wine is one of these taste-saving food accents that can wake up our flavor receptors.

    As for the pork replacing traditional veal or chicken in the dish, this is just me being obstinate. I had planned to use a favorite German recipes for our Aging & The Loss Of Taste episode. It's pork medallions, sauerkraut and applesauce "en casserole," but Libby nixed it because of the high sodium content in fermented kraut. I'll sneak this recipe into the lineup sometime, somewhere - with a sodium warning of course - but for now I used the pork for the Marsala dish just to be fickle. Chicken and pork are interchangeable when you've got other flavorsome ingredients like Marsala in command.

    There's one other non-tradition to this recipe. Cutlets in Marsala sauce are usually dusted with flour before they are sautéed , both to add a slight crust to the meat, but also to act as a sauce thickener. For this version we've eliminated the flour. It means the finished sauce will be lighter and more liquid, but the taste is all there without the added carbohydrates from overly refined white flour.

    The pork Marsala is being served with a modest portion of whole-wheat pasta. If you prefer to serve it alone, with just some sautéed spinach and no pasta, then you may dust the cutlets and enjoy a thicker sauce. Food Over 50 is all about little compromises like these that add up to big dietary improvements.


    Mix water and 2 tablespoons of the Seasoning Mix in a small bowl. Set aside. Sprinkle pork with remaining Seasoning Mix.

    Heat oil and 1 tablespoon butter in large nonstick skillet on medium-high heat. Cook pork 3 minutes per side or until golden brown. Remove from skillet. (Prepare in batches, if necessary.)

    Melt remaining butter in skillet. Add mushrooms cook and stir 5 minutes or until tender. Stir reserved water and seasoning mixture into skillet. Bring to boil, stirring occasionally. Reduce heat to low simmer 1 minute or until slightly thickened. Return pork to skillet cook 1 minute or until heated through. Serve with rice or pasta, if desired.