Pork Roast Marsala

By dorchuk

Ingredients

• 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

Details

Adapted from Key Ingredient

Preparation

Step 1

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.