Pork Marsala Recipe
Pork Marsala Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 each: 562 calories, 16g fat (4g saturated fat), 71mg cholesterol, 413mg sodium, 59g carbohydrate (11g sugars, 4g fiber), 34g protein.

  • 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
  1. 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.
  2. 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

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NoodleNel User ID: 6393598 258131
Reviewed Dec. 14, 2016

"I didn't have already cooked pork tenderloin so I cooked chopped up tenderloin in the pan first and removed it to complete the rest of the recipe. I added more marina wine than called for. It was delicious!"

MY REVIEW
Cook_aholic User ID: 797539 247135
Reviewed Apr. 15, 2016

"This is a nice recipe. We do occasionally get tired of fighting with linguine so I used rotini. I did leave out the salt because I have a low salt hubby and I used beef broth with no-salt added to have less sodium. That made this dish low enough that he could eat all he wanted and enjoy it and...he did. Me too."

MY REVIEW
onemuffinmagic User ID: 527142 59744
Reviewed Feb. 2, 2009

"This dish is outstanding. It is so easy and rich with flavor that it could definately be a dish fit for a king."

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