Creamy Garlic Pork Marsala

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Serves: 4 to 6


  • 1 Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin Filet, cut into cubes
  • 1 Tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 3 garlic cloves minced
  • ¾ cup marsala wine
  • 1 cup chicken broth
  • 1¼ cup heavy cream
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • 2 Tablespoons water
  • Fresh chopped parsley for garnish


  1. Start by cubing your pork loin filet. In a medium sized skillet over medium high heat, add olive oil and pork cubes. Cook 3-4 minutes each side until pork is brown and cooked throughout. Remove and set aside on a plate.
  2. Add the minced garlic and mushrooms to the skillet and cook for 2-3 minutes or until tender. Set aside on the plate with the pork.
  3. Add the chicken broth and marsala wine and bring to a boil and allow it to deglaze for about 1-2 minutes. Add in the heavy cream, ground mustard, and garlic powder. Add in cornstarch slurry by mixing the cornstarch and water in a small bowl and pouring into the sauce; let simmer until thick for about 5-7 minutes. Put the pork and mushrooms back into the sauce and heat through.
  4. Serve over rice, noodles, or mashed potatoes.