Easy Creamy Pork Marsala

 

1 1/2 lb. pork tenderloin sliced into 1 inch pieces

1/2 tsp each salt and pepper

1 tsp garlic powder

flour for dredging 

2 tbsp extra virgin olive oil

3 tbsp butter, divided

10 ounces of cremini or baby Bella mushrooms, sliced

2 cloves of garlic, minced

3/4 cup marsala wine

1/2 cup heavy cream

2 tbsp fresh parsley, chopped


Season slices of pork tenderloin with salt, pepper and garlic powder on both sides.  Dredge pieces of pork in the flour shaking off any excess flour.

Add extra virgin olive oil and 1 tbsp of butter to a large skillet over medium high heat.  Once the pan is hot, add the pork and cook for 3-4 minutes per side. You may have to do this in 2 batches.

Once all the pork is cooked, transfer the pieces to a plate.  To the same pan, add the rest of the butter and mushrooms. Cook for 5 minutes.

Stir in the garlic and cook another minute.  Add marsala wine and cook until the marsala starts to bubble.  Cook for 2 minutes and allow the marsala to slightly reduce.

Stir in the cream and add the pork back into the skillet.  Reduce heat to medium and cook for another 3-5 minutes or until the pork is cooked through.  The sauce will thicken.  

Garnish with parsley and serve.


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