35 min
Creamy Garlic Pork Marsala
Recipe GLPR3e4ff5dba96bd4
A sophisticated and elegant pork dish inspired by classic French cooking. Tender roasted garlic herb-marinated pork loin is quickly seared and topped with a luxurious Marsala wine cream sauce enriched with sautéed mushrooms, fresh garlic, and savory spices. Ready in just 20 minutes, this restaurant-quality main course delivers rich, complex flavors perfect for weeknight dinners or special occasions.
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Ingredients
1 package roasted garlic and herb marinated pork loin
1 tablespoon olive oil
8 ounces sliced mushrooms
3 garlic cloves, minced
3/4 cup Marsala wine
1 cup chicken broth
1 1/4 cups heavy cream
1 teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon cornstarch
1 handful fresh parsley, chopped
Directions
Remove the marinated pork loin from its package and pat dry with paper towels. Slice the loin into thin medallions (about 1/2 inch thick) for even cooking.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, working in batches if needed, sear the pork medallions for 2–3 minutes per side until golden brown and cooked through (reaching an internal temperature of 165°F). Transfer to a warm plate and set aside.
In the same skillet, add the sliced mushrooms and sauté for 3–4 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the minced fresh garlic and cook for 30 seconds until fragrant.
Carefully pour in the Marsala wine, stirring to deglaze the pan and scrape up any flavorful browned bits from the bottom. Allow the wine to simmer for 1–2 minutes to slightly reduce.
Add the chicken broth, mustard powder, and garlic powder to the skillet and stir well to combine. Bring the mixture to a gentle simmer.
In a small bowl, whisk the cornstarch with a few drops of water to form a smooth slurry. Stir this into the simmering sauce to thicken it slightly.
Reduce the heat to medium-low and slowly pour in the heavy cream while stirring constantly until well incorporated. Simmer for 1–2 minutes until the sauce reaches a silky consistency.
Return the seared pork medallions to the skillet, nestling them into the sauce. Warm through for 1 minute, then taste and adjust seasonings as needed.
Transfer to a serving platter, garnish with fresh chopped parsley, and serve immediately alongside your choice of sides.
