Tuesday, January 31, 2012

Pork Marsala

Recipe By The Canadian Living Test Kitchen (Source)

Tender-crisp green beans and mashed potatoes are perfect fuss-free sides. Tip: You can substitute any dry white wine you have on-hand for the Marsala in this recipe.


  • 8 fast fry pork loin centre chops, (1 lb/500 g)
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2 tbsp (30 mL) all-purpose flour
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 1 large shallot or half small onion, minced
  • 2 cloves garlic, minced
  • 6 oz (170 g) button mushrooms, thinly sliced
  • 1/4 tsp (1 mL) dried Italian herb seasoning
  • 1/2 cup (125 mL) sweet Marsala wine
  • 1/2 cup (125 mL) sodium-reduced chicken broth
  • 1 tsp (5 mL) butter, softened
  • 2 tbsp (30 mL) minced fresh parsley


Trim pork; sprinkle with half each of the salt and pepper. Dredge in all but 1 tsp (5 mL) of the flour. In large skillet, heat oil over medium-high heat; cook pork, in batches and turning once, until just a hint of pink remains inside and juices run clear when pork is pierced, about 5 minutes. Transfer to plate.

Saute shallot and garlic until softened, about 2 minutes. Add mushrooms, Italian seasoning and remaining salt and pepper; saute, stirring, until golden, about 5 minutes.

Add Marsala; cook until reduced by half. Add broth and 1/4 cup (50 mL) water; reduce heat and simmer until reduced by half, about 2 minutes.

Meanwhile, mash butter with remaining 1 tsp (5 mL) flour; stir into sauce and cook until thickened. Return pork to pan; heat through. Sprinkle with parsley.

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Source : Canadian Living Magazine: December 2008

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