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Pork Roast Marsala

6:44 AM, May 14, 2013   |    comments
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Pork Roast Marsala

serves 6

Cooking Time: 45 min

What You'll Need:
1 tablespoon canola or vegetable oil
1 (3-pound) center-cut single pork loin, trimmed
8 ounces fresh mushrooms, chopped (about 3 cups)
1 onion, chopped
2 teaspoons minced garlic
1 (10-1/2-ounce) can condensed chicken broth
3/4 cup Marsala wine
1 tomato, chopped
1/2 teaspoon dried thyme
1/4 cup water
2 tablespoons cornstarch

What To Do:
1. In a soup pot over medium heat, heat oil. Add pork and brown on all sides; discard excess liquid.

2. Add mushrooms, onion, and garlic; cook 6 to 8 minutes, stirring occasionally, or until onions are tender. Stir in chicken broth, wine, tomato, and thyme; bring to a boil, then reduce heat to low, cover, and cook 30 to 35 minutes, or until pork juices run clear. Remove pork to a cutting board.

3. In a small bowl, combine water and cornstarch; mix until smooth. Add to sauce, stirring until thickened and well combined.

4. Slice pork into 1/4-inch slices and place on a serving platter. Pour sauce over slices before serving.

Note:
Marsala wine is readily available, but if you want you could use your favorite type of wine (except sweet) instead.

Since you won't want to waste a drop of this yummy sauce, serve with mashed potatoes.

 

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