PORK MARSALA
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
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 WITH POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
- Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
- Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.
PORK MARSALA WITH MUSHROOMS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
- Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
- Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
- Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
- Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
- Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
- Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
- Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.
PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE
I served this entree one year for Christmas Eve dinner, and it's now a family favorite. My husband is always happy when we have leftovers because he uses them for sandwiches.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 414mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
ROAST PORK WITH MARSALA
I've had this recipe for about 10 years, not sure where I got it from but am grateful to it's source. If you buy good marsala wine as opposed to the cooking marsala sold in every supermarket, it will make a nice difference.
Provided by mermaidmagic
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees.
- Make 12 slits in pork roast and stud with garlic.
- Slip bay leaves in string all around roast.
- Place pork in small roasting pan.
- Rub with salt, pepper and olive oil.
- Roast 15 minutes.
- Turn oven down to 350 degrees.
- Roast one hour longer, turning once.
- Remove to carving board and cover with foil to keep warm.
- Now skim fat from pan juices.
- Set pan over low heat.
- Add marsala and water and bring to a boil, scraping up bits from bottom of pan.
- Boil about 5 minutes, until liquid is reduced to about 3/4 cup.
- Remove string and bay leaf.
- Slice pork and drizzle juices over meat.
Nutrition Facts : Calories 775.1, Fat 39.9, SaturatedFat 7.3, Cholesterol 254, Sodium 627.4, Carbohydrate 3.3, Fiber 0.2, Sugar 0.5, Protein 85.1
PORK TENDERLOIN WITH MARSALA SAUCE
This is a restaurant favorite that you can make at home! My family likes it served with buttery egg noodles and string beans.
Provided by Joanne
Categories Pork Tenderloin
Time 1h15m
Yield 5
Number Of Ingredients 13
Steps:
- Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
- Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
- Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
- Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
- Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
- Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove tenderloins. Stir the sauce and add more wine if desired.
- Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 15.4 g, Cholesterol 66.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 3.6 g, Sodium 852.2 mg, Sugar 3.5 g
ROAST PORK WITH CRUSHED GRAPES, MARSALA & JUNIPER
Try Diana's autumnal roast pork recipe, made with crushed grapes, marsala wine, rosemary and juniper berries. It's a lovely dish for long, lazy Sunday lunches
Provided by Diana Henry
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 9
Steps:
- Unroll the pork and lay it on a board, flesh-side up. Make incisions all over the meat with a sharp knife, then push the slivers of garlic into the incisions. Crush the salt, peppercorns, rosemary and juniper berries roughly using a pestle and mortar, then stir in the olive oil. Rub the seasoning mix into the pork, again on the flesh-side, pushing bits inside the incisions. Put in a dish, cover and chill overnight.
- The next day, remove the pork from the fridge and allow it to come to room temperature. Heat the oven to 220C/200C fan/gas 7. Roll the loin firmly, keeping as much of the seasoning inside as you can, then tie it at intervals with kitchen string. Put it skin-side up in a heavy roasting tin and season all over. Roast for 25 mins, then reduce the oven to 200C/180C fan/gas 6.
- Pull half the grapes from their stems, cut the rest of the bunch into sprigs, and add them all to the roasting tin with 250ml of the marsala. Continue roasting for 1 hr. Test the meat: the juices should run clear when the flesh is pierced to the centre with a metal skewer (or see tip, below). Remove the pork from the tin, along with the grapes that are on sprigs, and put them on a warmed serving platter. Cover and leave to rest for 15 mins.
- Set the roasting tin over a medium heat, add the remaining marsala and crush the loose grapes into the juices. Boil until you have a slightly syrupy mixture. Serve the pork with the marsala sauce and the sprigs of roasted grapes.
Nutrition Facts : Calories 761 calories, Fat 49 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.5 milligram of sodium
More about "pork roast with marsala recipes"
EASY CREAMY PORK MARSALA • SALT & LAVENDER
From saltandlavender.com
5/5 (9)Total Time 30 minsCategory Main CourseCalories 437 per serving
- Cut the pork into slices that are about 0.75"-1" thick. Season with the garlic powder and salt & pepper, and then coat each piece in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook it for 3 minutes/side or until lightly golden. Transfer pork to a plate and set aside.
- Add the remaining butter and the mushrooms to the pan. Cook for 4-5 minutes or until the mushrooms have released their water and get a nice sear.
PICNIC PORK ROAST MARSALA RECIPE - WHAT'S COOKIN' …
From whatscookinitalianstylecuisine.com
Cuisine AmercianTotal Time 3 hrs 10 minsServings 12Calories 138 per serving
CREAMY GARLIC PORK MARSALA | THE RECIPE CRITIC
From therecipecritic.com
ROSEMARY ROAST PORK WITH MARSALA GRAVY RECIPE - THE …
From telegraph.co.uk
PORK SIRLOIN ROAST WITH MARSALA AND MUSHROOM SAUCE
From themccallumsshamrockpatch.com
PORK ROAST MARSALA | MRFOOD.COM
From mrfood.com
MARSALA BRAISED PORK WITH CARROTS AND POTATOES
From seasonsandsuppers.ca
PORK TENDERLOIN WITH CREAMY MARSALA SAUCE | RECIPETIN EATS
From recipetineats.com
CREAMY PORK MARSALA WITH MUSHROOMS - PLAYS WELL WITH …
From playswellwithbutter.com
INSTANT POT PORK CHOP MARSALA (VIDEO) » FOODIES TERMINAL
From foodiesterminal.com
12+ EASY PEASY SLOW COOKER RECIPES TO MAKE IN YOUR CROCKPOT
From recipezazz.com
GRILL-ROASTED PORK LOIN WITH BLACKBERRY SAUCE RECIPE - THE …
From washingtonpost.com
PORK RECIPES | LEARN HOW TO COOK PORK DISH
From butchersstore.com.au
90 PORK DINNER RECIPES FOR ANY DAY OF THE WEEK | TASTE OF HOME
From tasteofhome.com
DOUBLE PORK ROAST WITH MUSHROOM MARSALA SAUCE | OREGONIAN …
From recipes.oregonlive.com
27 EASY FROZEN PORK SHOULDER INSTANT POT RECIPES
From sixsistersstuff.com
PORK BULGOGI WITH SPRING VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
CROCK POT PORK TENDERLOIN MARSALA - RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
PORK WITH MARSALA SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
5 BEST MOTHER’S DAY DINING OPTIONS IN THE LONG BEACH AREA
From presstelegram.com
THE 30 BEST PORK TENDERLOIN RECIPES - GYPSYPLATE
From gypsyplate.com
CHICKEN MARSALA – WELLPLATED.COM
From wellplated.com
RECIPE: SOY-GLAZED PORK ROAST WITH SESAME POTATOES, CARROTS
From
CROCK POT DR. PEPPER PULLED PORK - FOODIE WITH FAMILY
From foodiewithfamily.com
SHAKE AND BAKE PORK CHOPS - BELLE OF THE KITCHEN
From belleofthekitchen.com
PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE RECIPE - THE …
From thespruceeats.com
COPYCAT CRACKER BARREL ROAST BEEF RECIPE - COPY CAT RECIPE
From eatingonadime.com
You'll also love