Pork Roast Marsala
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.
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.