Ready in just 30 minutes, Tender Pork Marsala made with marinated pork tenderloin smothered in a mushroom wine sauce, is perfect for any night of the week.
Oh yes. It is once again the start of homework season, soccer season, chess club season, volleyball season, PTO meeting season… and the list goes on and on. As much as I crave the routine and structure of a busy return to fall after a fun yet extremely chaotic summer, I realize that I just don’t have much time to do anything. Despite our hectic schedules, one thing I am committed to is putting a delicious hot meal on the table for my family to enjoy.
Gone are the days when the kids napped all day and didn’t have to be transported from one event to the next. Now, finding quick and easy dinners has become a mission of mine. I feel like I’ve hit the jackpot when I’m able to make something in under a half an hour. Last night, I made dinner with Smithfield® Marinated Fresh Pork that I purchased at Safeway. One of my favorite things about cooking pork is that it can be prepared any night of the week for an easy and delicious meal, and Smithfield Marinated Fresh Pork is especially versatile because it can be grilled, roasted or sautéed. It’s an easy way to get real flavor, real fast, for quick and simple back to routine meals.
There are so many ways to cook a pork tenderloin, but cutting it into two inch thick medallions and then smashing each piece with your hand to further tenderize it might just be the quickest possible way to cook it.
Smothering an already flavorful piece of pork with a homemade mushroom Marsala sauce is about as close to heaven as my taste buds get.MY OTHER RECIPES
Whether you choose to serve this savory meal over pasta like I did, or some creamy mashed potatoes, you will love this tasty and satisfying quick meal.
Be sure to stop by Safeway on your way home from work to pick up some Smithfield Marinated Fresh Pork so you can have family dinner on the table in under 30 minutes tonight! I chose Smithfield Marinated Roasted Garlic and Herbs Pork Tenderloin but they have a variety of different flavors to choose from like Applewood Smoked Bacon Pork Loin Filet, Steakhouse Mushroom Pork Loin Filet, Slow Roasted Golden Rotisserie Pork Tenderloin and more!
Ready in just 30 minutes, Tender Pork Marsala made with marinated fresh pork tenderloin smothered in a mushroom wine sauce, is perfect for any night of the week.
- 1 (1 to 1 1/2 pound) Pork Tenderloin
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon herbs de provence
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 2 medium shallots, finely diced
- 2 cloves fresh garlic, minced
- 12 ounces mushrooms, thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 3 tablespoons heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
- Add the tenderloin, garlic, 2 tablespoons olive oil, and Herbes de Provence to a large plastic bag. Allow to marinate at least an hour or up to overnight.
- Cut the tenderloins into 2 inch thick medallions and flatten each medallion slightly with the palm of your hand. They should flatten easily. Season both sides with salt and pepper.
- Heat a large sauté pan over high heat. Add the olive oil and just 1 tablespoon of butter. Once heated, add the pork and allow to brown 2-3 minutes on each side. Once both sides have nicely browned, remove from pan, transfer to clean plate, and loosely tent with aluminum foil.
- Using the same pan, melt the remaining 2 tablespoons of butter and add the shallots. Cook for about a minute until they start to brown and then add the garlic to cook for just a minute more. Stir while scraping the bottom of the pan to release any browned bits.
- Add the mushrooms, stir well to distribute butter and flavor, and allow them to cook undisturbed for a couple of minutes before stirring. This will allow your mushrooms to get slightly brown. Continue to cook until the liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour, stir, and allow the flour to cook for a couple of minutes until fragrant.
- Add the Marsala wine and allow to cook down until almost completely evaporated. Then, add the chicken broth and cook for an additional 3-5 minutes while stirring occasionally. Reduce the heat to low and stir in the heavy cream and parsley. Then return the pork and any accumulated juices to the pan. Cook the pork in the mushroom sauce, flipping the meat once, until it's firm to the touch, about 2 to 4 minutes or until it's no longer pink inside. Add salt and pepper, as desired.
- Serve over pasta or mashed potatoes and a crisp green salad.
A pre-marinated garlic and herbs tenderloin can be purchased instead of marinating it yourself
For more delicious Smithfield Fresh Pork recipes visit www.smithfield.com/meal-ideas/real-flavor-real-fast/
This is a sponsored conversation written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.