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
- 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
- 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.
Originally published as Pork Marsala in Cooking for 2 Winter 2009, p44
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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