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 with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce.
This recipe for was created in partnership with Smithfield.
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 with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce 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 with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce 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.
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.
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.
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.
Spoiler Alert: they’re super simple!
Real Flavor, Real Fast
Smithfield is looking for your very best tips on how to get a meal on the table in 30 minutes or less using Smithfield Marinated Fresh Pork through the Smithfield Real Flavor Real, Fast Contest.
Head over to SmithfieldRealFlavorRealFast.com and submit your original tip or trick for a chance to win some awesome prizes (like a trip to Wine Country!).
More Easy and Fast 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?
Roasted Pork with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce
Yield: serves 4-6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
If you're looking for a great fall meal - one that is flavorful, hearty, and simple - try this Roasted Pork with Mushrooms in a Creamy Roasted Garlic Rosemary Marsala Sauce.
- 1 - Roasted Garlic and Herb Marinated Fresh Pork Sirloin
- Salt and Fresh Cracked Pepper, to taste
- 1 1/2 teaspoons finely chopped Fresh Rosemary, divided
- 1 tablespoon Olive Oil
- 1 tablespoon Butter, melted
- 8 ounces Baby Bella Mushrooms, quartered
- 1 medium Red Onion, peeled and cut into wedges
- 1 small head of Garlic, peeled and separated into whole cloves
- 1 cup Marsala Wine
- 1 cup Chicken or Vegetable Broth
- 4 teaspoons Flour
- 1/3 cup Heavy Cream
Preheat oven to 425 degrees F.
Remove the pork from packaging and pat dry. Generously sprinkle both sides with fresh cracked pepper and 1/2 teaspoon of the fresh rosemary (reserve the remaining teaspoon for use in the sauce).
Heat 1 tablespoon of olive oil in a cast iron pan over medium-high heat. Sear the pork for 2 minutes on each side, or until a nice brown crust forms. Remove the pan from the heat. Arrange the mushrooms, onion, and garlic cloves around the pork, tossing to coat with the melted butter. If the pan feels too dry after searing the pork, add up to 1/2 tablespoon additional of olive oil.
Place the pan in the oven and roast until the pork is cooked through, about 20 - 25 minutes.
Meanwhile, combine the marsala wine, broth, flour and remaining rosemary, whisking until smooth.
After the pork is cooked through, remove it from the pan and set it aside to rest on a plate.
Pour the sauce mixture into the pan with the mushroom mixture. Place the pan over medium heat and cook until it comes to a boil. Reduce heat to medium-low and simmer for 3 minutes, or until the sauce has thickened, stirring periodically so that it does not stick to the bottom. Add the heavy cream and any accumulated juices on the plate that the pork has been resting on. Stir to combine.
Cut the pork into 1/2 inch thick slices and return them to the pan, spooning sauce and mushrooms over top before serving.
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!