I’m a big fan of Chicken Marsala for three reasons – it’s yummy, easy to make and my kids EAT it!
They may pick around the mushrooms – in time, I hope they eat those too! But how about Pork
Marsala?!?! Yup – this is a must try! Hint: I use the cooking Marsala wine. Check out this recipe
and more at www.recipetineats.com!!! There looks to be a lot of must-try recipes.
Image from Recipe Tin Eats
- 1 tbsp olive oil
- 1lb pork tenderloin
- 2 tbsp butter (salted or unsalted)
- 5oz mushrooms, sliced
- ¼ cup finely chopped shallots or onion
- 1 garlic clove, minced
- 1½ tbsp flour
- ½ cup marsala
- 2 cups chicken broth, low sodium
- 5 tarragon leaves (optional) (thyme is also lovely)
- ¼ cup cream
- Preheat oven to 390F.
- Sprinkle pork with salt and pepper.
- Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
- Place in the oven for 15 minutes for the faintest blush of pink or 18 to 20 minutes for no pink.
- Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.
- Melt 1 tbsp butter in the same skillet over high heat. Cook mushrooms until browned, then remove.
- Reduce heat to medium high, melt 1 tbsp butter,. Add onion and garlic, cook for 2 minutes or until onion is softened. Add flour and mix.
- Add marsala, cook until mostly evaporated (about 1 minute). Add tarragon and chicken broth, whisk until dissolved. Bring to simmer and cook until the liquid reduces by half – 3 to 5 minutes.
- Add cream and mix, then return the mushrooms and pork into the skillet as well as juices pooled on the plate. Simmer for 1 – 2 minutes until the sauce thickens into a thin gravy consistency (it will thicken more as you serve).
- Transfer to serving platter with the gravy on the side or poured over the top.