This Tomato Marsala Pork Loin recipe has quickly become a family favourite… We’ve already made it twice! I’ll admit I was a bit nervous with this one at first because I was going on instinct to pull it together but I’m really pleased with the results. When you can’t find a recipe to make, make it up, right?!? 😀
I’m not a big fan of mushrooms but I really love cooking with Marsala wine so I had to make some modifications to an otherwise perfect dish. It’s a good time for this recipe as summer days turn into fall when there’s a crisp breeze in the air and you want something comforting but not too heavy.
My favourite thing about this recipe is that you can make it in one pan. Life is busy enough so it’s a great idea to have some fast-to-table recipes you can pull from. I like to pair it with a simple garden salad but I also include either mash potatoes for the kids or some soft dinner rolls to soak up the delicious gravy.
I do not use cream in this recipe and I’ve made it with some roasted Roma tomatoes I had in the fridge but it would taste just as great with sun-dried tomatoes. You can also swap out the pork loin for chicken cutlets!
Hope you enjoy the Tomato Marsala Pork Loin recipe much as we do ❤️
Tomato Marsala Pork Loin
Ingredients
- 2 Pork Loins
- 1 Large Onion, Sliced
- 6 Sun Dried or Roasted Tomatoes, Chopped
- 3 Tbsp Butter
- 1 Cup Chicken Broth
- .5 Cup Dry Marsala
- Flour
- Salt & Pepper
- Cooking oil of your choice
Instructions
- Cut the pork loin into 1 inch medallions
- Sprinkle medallions with salt & pepper then coat with a light dusting of flour on both sides.
- Heat oil in a large frying pan and brown pork medallions on both sides. Remove from pan and let rest on a plate.
- While pan is still on the burner, add 1 Tbsp of butter, sliced onions and chopped tomatoes. Saute until onion is translucent.
- Pour in chicken broth and loosen any bits that have stuck to the pan.
- Pour in Marsala. Simmer until sauce begins to thicken.
- Return pork loins to the pan and allow to simmer in the sauce for an additional 5-10mins. Occassionaly pour sauce over pork as they simmer.
- Serve hot and enjoy!
With Thanksgiving just around the corner, it’s time to plan your family fare! I personally love this turkey recipe with a champagne gravy and have added a few other sides for you to add as well.
Do you have a favourite recipe you’d like to share? Let us know in the comments below.
