Pork Marsala

Pork Marsala: Main Image

Quick Facts

Servings: 4
Prep Time: 15 min.


  • 1 lb pork tenderloin
  • 1 tsp butter
  • 1 tsp oil
  • 1 clove garlic, minced
  • 1 Tbs tomato paste
  • 1/2 cup dry marsala wine
  • 1/2 cup red wine
  • 8 oz fresh mushroom caps
  • 1 tsp chopped parsley


  • Cut tenderloin diagonally into cutlets. Pound to 1/4-inch thickness. Heat oil and butter in heavy skillet. Brown cutlets on both sides. Remove from pan. Add garlic to pan, saute briefly. Mix tomato paste with wines, add to pan with mushrooms. Stir to blend with pan juices. Simmer 3-5 minutes. Return cutlets to pan and heat through. Sprinkle with parsley and serve immediately.
Recipe courtesy of the National Pork Board

Nutrition Facts

Calories 213
  Calories from Fat 54 (25%)
(9%)Total Fat 6g
(11%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(25%)Cholesterol 76mg
(4%)Sodium 95mg
(20%)Potassium 696mg
Total Carbohydrate 4g
(4%)Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
(52%)Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.