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Pork Roast Marsala - abc27 WHTM

Pork Roast Marsala

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Forget chicken and steak tonight. 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:

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.


Note: Marsala wine is readily available, but if you want you could use your favorite type of wine (except sweet) instead.


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