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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


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

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Average Rating:
  • NoodleNel
    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!

  • Cook_aholic
    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.

  • Trilby Yost
    Sep 10, 2010

    No comment left

  • onemuffinmagic
    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.

  • ocean46
    Nov 5, 2008

    No comment left