Fruited Pork Marsala Recipes

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PORK MARSALA



Pork Marsala image

Herbed and garlic pork with a sweet Marsala wine--easy to make!

Provided by Junnieann

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 30m

Yield 4

Number Of Ingredients 11

⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon garlic salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
¼ cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

Steps:

  • Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
  • Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  • Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g

PORK MARSALA RECIPE - (4.5/5)



Pork Marsala Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 12

Salt
1 pound pappardelle, or 12 ounces fettuccine
2 pork tenderloins (about 2 pounds each)
2 tablespoons EVOO - Extra Virgin Olive Oil
1/2 cup plus 2 tablespoons flour, as needed for coating
Ground black pepper
4 tablespoons butter
1 pound cremini mushrooms, sliced
1/2 cup Marsala wine
1 cup chicken stock
Ground black pepper
1/4 cup flat-leaf parsley, chopped

Steps:

  • Place a large pot of water of high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente according to package directions. When the pasta is cooked, drain it and reserve. While the pasta is cooking, slice each tenderloin into four pieces. Working with 1 piece at a time, sandwich each one between 2 pieces of plastic wrap or into a zipper lock bag. Pound them out with a skillet or mallet to about an eighth of an inch thin. When all of the meat has been pounded out, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Place about 1/2 cup flour into a large casserole dish or pie plate, season each piece of pork with salt and pepper ,and lightly coat each piece of pork with flour. Cooking in batches, sear the pork until golden brown and cooked through, 3-4 minutes per side. As the pork finishes cooking, reserve them on a plate covered with foil to keep them warm. When the pork is finished cooking, add the butter to the skillet. After it melts, add the mushrooms to the skillet and cook until golden brown, 5-6 minutes. Sprinkle the mushrooms with 2 tablespoons flour (just eyeball it) and cook for about a minute. Add the marsala to the pan and cook until reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Season with salt and pepper and simmer until thickened, 2-3 minutes. Stir the parsley into the finished sauce. To serve, dip the pork cutlets into the sauce to coat and arrange on a platter. Toss the cooked pasta with the remaining sauce and serve

ELEGANT PORK MARSALA



Elegant Pork Marsala image

Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time. Cleanup is one-pan easy. -Kim Gillis, High Falls, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup whole wheat flour
1/2 teaspoon pepper
6 boneless pork loin chops (4 ounces each)
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1/3 cup chopped onion
2 turkey bacon strips, chopped
1/4 teaspoon minced garlic
1 cup Marsala wine or additional reduced-sodium chicken broth
5 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth

Steps:

  • In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan., In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

Nutrition Facts : Calories 232 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

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