Pork Marsala Recipe

Pork Marsala Recipe photo by Taste of Home

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Some good friends fixed Pork Marsala for us once and it has been a favorite ever since! It's the perfect pair with a loaf of crusty garlic bread. —Connie Miller, Olathe, Kansas

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Pork Marsala Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

Ingredients

4 ounces linguine
1/2 pound sliced fresh mushrooms
1 tablespoon canola oil
1 tablespoon butter
1 teaspoon minced garlic
1/2 cup marsala wine or beef broth
2 tablespoons tomato paste
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound cooked pork tenderloin, cut into strips
1 teaspoon minced fresh parsley

Directions

Cook linguine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil and butter until tender. Add garlic; cook 1 minute longer.
Stir in the wine, tomato paste, salt and pepper until blended. Add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Sprinkle with parsley. Drain linguine; serve with pork mixture. Yield: 2 servings.

Nutritional Facts 1 cup pork mixture with 1 cup linguine equals 562 calories, 16 g fat (4 g saturated fat), 71 mg cholesterol, 413 mg sodium, 59 g carbohydrate, 4 g fiber, 34 g protein.

Originally published as Pork Marsala in Cooking for 2 Winter 2009, p44

Tomato Paste Cubes

I save leftover tomato paste by freezing 3-tablespoon-size portions in ice cube trays. Then I transfer them to a heavy-duty resealable freezer bag. It's easy to remove a frozen cube whenever I need a small amount of tomato paste. —Carre Gardner, Gray, Maine