Pork and Mushroom Marsala
Directions
- 1Slice one whole yellow onion.
- 2Add the sliced onions to the bottom of the crockpot.
- 3Trim and cut two pounds of pork tenderloin into thick slices.
- 4Lay the pork in an even layer over the onions.
- 5Add garlic on top of the pork.
- 6Add 8 ounces of sliced baby bella mushrooms on top of the pork.
- 7Generously season with salt.
- 8Add pepper.
- 9Add dried thyme leaves.
- 10Pour in about a cup of Marsala cooking wine.
- 11Cover the crockpot.
- 12Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- 13Once cooked, remove the pork from the crockpot and place it on a separate plate.
- 14Add a couple of tablespoons of butter to the sauce remaining in the crockpot.
- 15Stir the butter into the sauce until melted and smooth.
- 16Pour in a cornstarch slurry.
- 17Return the pork to the sauce.
- 18Let it cook for about another half hour until the sauce thickens.
- 19Serve over mashed potatoes for dinner.
Ingredients
- 1 whole yellow onion
- 2 pounds pork tenderloin
- garlic
- 8 ounces sliced baby bella mushrooms
- salt
- pepper
- dried thyme leaves
- 1 cup Marsala cooking wine
- 2 tablespoons butter
- cornstarch slurry
Equipment
crockpotplatetongsspoonfork
Tips
- When trimming pork, don't overthink it.
- If in recovery, substitute Marsala cooking wine with chicken stock or vegetable stock; it will still be good.
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