Tuesday, April 24, 2012

Pork Marsala with Mushrooms and Sage

With our resident vegetarian absent, I decided to try this French-inspired meat dish for our writers' meeting last night. It was delicious—and I hope to obtain the recipe for the chocolate soufflĂ©s our paranormal romance writer made for dessert!

2 lbs. pork tenderloin
1 Tbs. rosemary or vegetable oil
4 Tbs. unsalted butter
2-3 shallots, minced
3-4 garlic cloves, minced
½ lb. sliced white mushrooms
2 Tbs. fresh sage, chopped
2 Tbs. flour
1 cup beef broth
1 cup chicken broth
1 cup Marsala wine
Salt and freshly ground black pepper

1. Trim pork of fat and silverskin. Slice into 1½ inch pieces. Heat the oil in a nonstick frying pan and brown the pork quickly. Remove from pan.

2. Heat butter in pan. Add shallots and stir until soft, about 3 minutes. Add garlic and sage. Stir 1 minute. Add mushrooms and sauté until they start to color and give off their juices, about 6 minutes.

3. Add flour to mushrooms. Cook, stirring, 2 minutes. Stir in broths and wine. Bring to a boil.

4. Return pork to pan. Season to taste with salt and pepper. Reduce heat and simmer, covered, 45-50 minutes. Serves 4-6.


  1. All I can say is yum and yum! I was fortunate to sample both delicacies last night, thank you ladies!

    -Dave D

  2. The bread you brought was delicious, Dave. 'Twill make great croutons some day!

  3. Yum! My mouth is watering. Such a lovely presentation too. I have an idea! Invite me to your writing group??? We meet at the library. Once in awhile someone will pass out some gum or mints...sigh.

  4. We meet almost every Monday night, Janet. Come on by! All you have to do is have your "homework" delivered to everyone by the previous Thursday, and maybe bring a bottle of wine or loaf of bread. New Hampshire isn't that far from you! :-)