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!
Cooking Time:45 min
What You'll Need:
1 tablespooncanola or vegetable oil
1 (3-pound) center-cut single pork loin, trimmed
8 ouncesfresh mushrooms, chopped (about 3 cups)
1 onion, chopped
2 teaspoonsminced garlic
1 (10-1/2-ounce)can condensed chicken broth
3/4 cupMarsala wine
1 tomato, chopped
1/2 teaspoondried thyme
See Grilled Pork Chop Recipes
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.
Marsala wine is readily available, but if you want you could use your favorite type of wine (except sweet) instead.