Roasted Pork with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce

If you’re looking for a great fall meal — one that is flavorful, hearty, and simple — try this Roasted Pork Marsala with Mushrooms. 

This recipe for was created in partnership with Smithfield.

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Easy Pork Marsala Recipe

I can never decide what time of year is my favorite. I love the summer because I love the laid back nature of kids not having homework or after school sports and of not having to get everyone up and ready by a certain time every day.

I love summery food, grilling, fruity drinks, kids being home and roaming around with their friends, backyard bonfires and roasted marshmallows, family vacation, being able to be outside in the evening with the cool Colorado summer evenings, I love the yard being alive, flowers blooming, and the fact that the sun stays out so long.

But after a while, I start craving the routines of fall, cooler days so I can wear pants again and pull out the boots, or just be outside without sweating.

I love the changing leaves and the deep sleep that comes with being in a cozy bed when it is cooler in the bedroom.

I enjoy having some breathing space and quiet time to think and work during the day when kids are at school and the fact that the house stays a little cleaner a little longer.

But, one of the things I love most about fall is the comfort food. I love the smells that roasting meats and vegetables in the oven brings to the house and the way the oven warms up the kitchen on a cooler day.

Fall has arrived in Colorado. The kids are settled in a new school year and the past couple weeks I’ve been pulling out jeans and cozy sweaters and making plenty of comfort food.

Roasted Pork Marsala with Mushrooms passes off all my checklists of a great fall meal: it is flavorful, it is fragrant, it is comforting, it is hearty, it is easy without sacrificing flavor.

This recipe is shockingly simple and easy to put together considering the flavor profile that it boasts (thank you: the roasting process that adds flavor and caramelization to everything, onions, whole garlic cloves, fresh rosemary, and marsala wine).

I love that in a recipe, especially on our crazy, busy after school days where I can usually be found multitasking in the kitchen after school.

More often than not, I find myself cooking dinner while calling out spelling words to give Madeline or Kayden a practice test on their weekly words. In my next breath I’m reviewing math times tables with Madeline or giving someone an oral quiz to help them study for whatever test they have the next day.

Add in drop offs and pick ups at various sports practices for each of the kids, and things can get a little crazy at times.

The thing is, we don’t want to run through the drive through or default to ordering in on days like this, so it is always a relief when I find a recipe that is something I want to eat that the kids also like and is super easy to prepare.

Logan actually told me that this was his favorite pork recipe that we’ve had recently, so I consider that a win. This roasted pork marsala with mushrooms starts with Smithfield Roasted Garlic and Herb Marinated Fresh Pork Sirloin.

This pork is pre-seasoned, which saves so much time in the kitchen because you can build the rest of the recipe around a flavor profile that is already started.

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Roasted Pork Marsala Ingredients

To make the roasted pork and the incredible mushroom marsala sauce, here’s what you’ll need:

• Roasted Garlic and Herb Marinated Fresh Pork Sirloin
• Salt and pepper
• Fresh rosemary
• Olive oil
• Butter
• Baby Bella mushrooms
• Red onion
• Garlic
• Marsala wine
• Chicken or vegetable broth
• Flour
• Heavy cream

What is Marsala Wine?

Marsala wine is a type of fortified wine made in Sicily. You may see both dry and sweet marsala wines at the grocery store — either will work in this pork marsala recipe.

How to Make Pork Marsala

I like to sear the pork to get a nice, browned crust on the outside. Then, place it in a cast iron pan surrounded with whole garlic cloves, onion wedges, mushrooms, and some olive oil and butter.

While the meat roasts, you stir together some marsala wine, chicken broth, and flour. After the meat is cooked through, you remove the meat from the pan and let it rest.

In the pan with the vegetables, you add the sauce mixture and bring it to a simmer over the stove. The sauce thickens while the mushrooms, onions, and garlic cloves infuse extra flavor into the sauce.

After the meat rests, slice it into 1/2 inch thick slices, return it to the pan and spoon the sauce mixture over top. Easy!

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What to Serve with Pork Marsala

Roasted Pork with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce goes great with a side of potatoes and some roasted vegetables to round out the meal.

Tip: If you’re going to make mashed potatoes, and have crazy after school times like me, prep them earlier in the day and reheat them.

Although the kids’ favorite potatoes are roasted baby red potatoes, I prefer mashed potatoes with this meal, because the sauce tastes great poured over them.

Blue Cheese Rosemary Mashed Potatoes and Roasted Garlic Cauliflower Mashed Potatoes are two of my favorite recipes, but a basic mashed potato works great too.

This time of year we start making a lot of Roasted Brussels Sprouts, however lately we’ve found another favorite roasted vegetable to add to our rotation — roasted green beans. The kids have all declared them “better than the green beans you usually make.” We’ve been eating them a lot, with this pork meal included, so I’ll have to post a recipe soon.

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Tips for Making Roasted Pork Marsala

Marsala wine is a must in this recipe, otherwise you wouldn’t be making true pork marsala. Keep in mind that the alcohol cooks off in the oven but leaves behind tons of flavor.

Fresh rosemary is also essential in this recipe. You won’t get the same flavor if you use dried instead.

There’s really no substitute for the heavy cream in this recipe. You may be able to use full-fat half and half instead, but I can’t say for sure.

More Easy Pork Recipes:

Roasted Pork Sandwich with Caramelized Onions and Mushrooms features crusty sandwich rolls are layered with savory steakhouse mushroom marinated roasted pork loin, caramelized onions and mushrooms, melted provolone cheese, and a hint of baby arugula.

Next time you’re craving Pork Carnitas, try this Slow Cooker Pork Carnitas Lettuce Wrap version. Top it off with some fruity Mango Salsa for a fresh burst of flavor.

Pesto Pork Chop and Summer Vegetable Foil Dinners is a reimagined version of  the classic foil dinners from childhood. Vegetables are tossed in pesto and balsamic and cooked with boneless pork chops for a super simple meal.

Fresh meals and outdoor entertaining are where it is at when it comes to this Greek Pork Kebab Platter with Greek Pico de Gallo. Juicy chunks of pork tenderloin are grilled with onion, lemon, and oregano and served platter style with Greek Pico de Gallo.

What are your favorite fall meals?

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Creamy Mushroom Pork Marsala Recipe

Yield: serves 4-6

Prep Time: 25 minutes

Cook Time: 40 minutes

Additional Time: 40 minutes

Total Time: 1 hour 45 minutes

Creamy homemade marsala sauce loaded with mushrooms coats every tender pork medallion in this simple recipe!

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Ingredients

For the Mushroom Mixture

• 2 tablespoons butter
• 3 tablespoons finely chopped shallots
• 12–16 ounces cremini mushrooms, sliced
• 2 cloves fresh garlic, minced
• 1 teaspoon finely chopped fresh sage
• 1 ½ teaspoons fresh thyme leaves
• ¼–½ teaspoon sea salt, or to taste
• ⅛–¼ teaspoon black pepper, or to taste

For the Pork

• 2 to 2 ½ pounds pork tenderloin (about 1–2 tenderloins depending on size)
• 1 cup all-purpose flour
• 1–2 teaspoons sea salt, or to taste
• ½ teaspoon black pepper, or to taste
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons butter

For the Marsala Sauce

• 1 cup Marsala wine
• 1¼ cups chicken broth
• 1 tablespoon all-purpose flour
• ⅓ cup heavy cream
• 1 teaspoon fresh lemon juice
• 1 tablespoon chopped fresh parsley, for garnish

Instructions

Cook the Mushrooms

1. In a large heavy-bottomed skillet, melt 2 tablespoons of butter over medium heat.
2. Add the finely chopped shallots and cook until soft and golden, about 2–3 minutes, stirring often so they don’t brown too quickly.
3. Stir in the sliced mushrooms. Cook for 7–9 minutes, stirring occasionally, until the mushrooms are browned and have released most of their moisture.
   Add the minced garlic, chopped sage, and thyme leaves, along with salt and pepper to taste. Cook for another 2 minutes, stirring so nothing sticks or burns.
4. Remove the skillet from heat and set the mushroom mixture aside. Don’t clean the pan—you’ll use it again for the pork.

Prepare the Pork

1. Preheat your oven to 200°F and move an oven rack to the center position.
   In a wide, shallow bowl, mix together the flour, salt, pepper, and garlic powder. Set aside.
2. Slice the pork tenderloin into ¾- to 1-inch thick medallions.
3. Place a piece of plastic wrap on your cutting board. Arrange the pork slices on top (you may need to do this in batches), then cover with another sheet of plastic wrap.
4. Use a meat mallet or rolling pin to gently pound each slice to about ½ inch thick. This helps the pork cook evenly and become more tender.
5. Pat the pork dry with paper towels. Dredge both sides of each piece in the flour mixture, shaking off any extra flour. Set aside on a plate or baking tray.

Cook the Pork

1. In the same skillet used for the mushrooms, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. When the butter is melted and the pan is hot and shimmering, begin adding the pork.
2. Cook the pork in batches so you don’t crowd the pan. Sear each piece for 2–4 minutes per side, or until golden brown and just cooked through.
   As each batch finishes, transfer the cooked pork to a large oven-safe platter and place it in the warm oven to stay hot.
3. Repeat with the remaining pork. If the skillet gets dry, you can add a bit more oil or butter as needed.
   Tip: Pork is safe to eat at 145°F. If you’re not sure it’s done, slice into one piece—it should be lightly pink in the center, not raw.

Make the Marsala Sauce

1. Carefully pour the Marsala wine into the same skillet (be cautious—it may steam). Stir well, scraping up the browned bits stuck to the bottom of the pan. This adds flavor to the sauce.
2. Add 1 tablespoon of butter and sprinkle 1 tablespoon of flour into the pan. Stir constantly for 1 minute. This helps thicken the sauce and removes the raw flour taste.
3. Slowly whisk in the chicken broth until smooth. Stir in the cream, lemon juice, and the cooked mushroom mixture (with any juices).
4. Bring the sauce to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until it thickens slightly. It should look glossy and lightly coat the back of a spoon.
5. Taste and season with more salt and pepper if needed—especially if your broth is low-sodium.

Finish and Serve

1. Remove the pork from the oven and gently place it into the skillet with the sauce. Let it warm through for 1–2 minutes so the flavors come together.
2. Spoon the sauce and mushrooms over the pork to coat.
3. Serve hot, garnished with chopped fresh parsley if desired.
   

Notes

Serving suggestion: This dish is great with mashed potatoes, buttered noodles, or fresh tagliatelle.

This recipe is inspired by my Chicken Marsala recipe.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1806Total Fat: 31gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 174mgSodium: 5539mgCarbohydrates: 269gFiber: 36gSugar: 101gProtein: 196g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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I am privileged to have working relationship Smithfield on Good Life Eats. I’ve been compensated for my time in creating this recipe for Roasted Pork with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce, but as always – my opinions are my own!