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Pork Marsala

 Pork Marsala
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
2 ServingsPrep/Total Time: 25 min.


  • 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.
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.

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Pork Marsala (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.