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Pork Roast Marsala
(7 Votes)
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- SERVES
- 6
- COOK TIME
- 45 Min
Forget chicken and steak tonight. Our savory Pork Roast Marsala is so mouthwatering and tender, you won't think twice about making it again and again!
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
-
In a soup pot over medium heat, heat oil. Add pork and brown on all sides; discard excess liquid.
-
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.
-
In a small bowl, combine water and cornstarch; mix until smooth. Add to sauce, stirring until thickened and well combined.
- Slice pork into 1/4-inch slices and place on a serving platter. Pour sauce over slices before serving.
Notes
- 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 so you get every last bit!
- Want even more tasty pork recipes? Then check out our free eCookbook, Our Best Pork Recipes: 35 Easy Recipes for Pork Chops, Pork Roasts, and More.
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joystoy2011 1869996
May 29, 2014
I make this roast in the oven but add apricot jam and pineapple chunks to sauce. I only cook/roast to 145 and let rest bringing to 155-60. the FDA has changed to internal pork temps.
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whosyournana 9622226
May 27, 2014
excellent sauce! also used it on chic brst sooo good! thanks
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bonitageri 7821379
May 27, 2014
I assume you can use pork tenderloin instead of the roast?
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Test Kitchen Team
May 29, 2014
Yes, you can use pork tenderloin. Please make sure to adjust the cooking time accordingly. Thank you!
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Currentview
Jun 10, 2013
I do my pork loin roasts in an oven cooking bag, in my microwave. I put all everything in with the meat, except the mushrooms (don't like) and the wine (didn't have). I only use 2 cups of combined liquids. If anyone wants to do this, just place the bag in a microwave safe container, fold over the top (no need to tie) and cook at 100% power for 15 minutes. Then 8 minutes per pound (3 lb roast = 24 minutes) more at 50% power. I check with meat thermometer and it's always on the money. While roast is resting, I make the gravy (using liquid from bag) per recipe. This comes out so tender and juicy plus I don't have to brown it :)
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dantrish127 5992549
May 19, 2013
you should cook the pork to 155 degrees when it rests it will cook the rest of the way a little lite pink in the center is fine if you cook it to 170 it will go to 180 and be very dry when you eat it
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floarmes 0826697
May 14, 2013
Looks and sounds delicious.
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