creamy marsala noodles with pork tenderloin

Creamy Pork Marsala Noodles (video)

Name: Creamy Pork Marsala Noodles (video)
Prep time: 30 min
Ingredients: Smithfield Roasted Garlic & Cracked Black Pepper Tenderloin; 1 cup all-purpose flour; for dredging; 2 tablespoons butter; 10 white or cremini mushrooms; quartered; 2 shallots; diced; 2 garlic cloves; finely minced; Salt and ground black pepper; ½ teaspoon dried thyme; 2 tablespoons all-purpose flour; ½ cup marsala wine; 1 cup chicken broth; ½ cup cream; 2 to 3 tablespoons chopped parsley; 1-pound egg noodles

Published on October 27, 2017 | In American, Italian/French | By tatyanaseverydayfood |

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- Prep Time
- 30 Minutes
- Difficulty Level

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You’ll love this easy dinner recipe! My creamy pork marsala noodles are made with a creamy marsala wine sauce with mushrooms, shallots and garlic! The juicy pork tenderloin is pan-fried and smothered in sauce! I use Smithfield’s ‘Roasted Garlic & Cracked Black Pepper’ Marinated Fresh Pork Tenderloin to cut down on prep time. You can also season your own pork tenderloin with black pepper and garlic!

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Juicy Pork Tenderloin

This delicious recipe for pork marsala is sponsored by Smithfield. Their pork is slow-marinated and perfectly seasoned, which saves me lots of prep time in the kitchen! Smithfield Marinated Fresh Pork is available in a variety of cuts and an assortment of mouthwatering flavors, such as the Roasted Garlic & Cracked Black Pepper I use in this recipe; Slow Roasted Golden Rotisserie; Sweet Teriyaki; Slow Smoked Mesquite; or Hardwood Smoked Bacon & Cracked Black Pepper.

Want to season your own pork tenderloin? That’s super easy! First, trim off any excess fat from the tenderloin and pat dry with a paper towel. Drizzle a few tablespoons of olive oil over the pork, then season generously with salt, black pepper, garlic powder, paprika and an Italian herb blend. Rub the spices over the tenderloin and let stand for at least 30 minutes in the refrigerator before using.

Creamy Marsala Sauce

You will love this creamy marsala wine sauce with the noodles and pork! Marsala is a dry, Italian wine that is used primarily in cooking to give sauces a nutty, rich flavor! To make the sauce, I like to use the same pan I used for the pork for even more flavor! This sauce is made with mushrooms, shallots and garlic. I also add a little bit of flour to help thicken the sauce before adding the wine, broth and cream. Once you have the sauce ready, return the pork to the pan and cook for a few more minutes to get maximum flavor!

More Recipes!

Enjoyed my pork marsala noodles? Check out some of my other recipes!

Beef Stroganoff – this delicious twist on the classic recipe is the best!
Chicken Pot Pie Noodles – the ultimate comfort food, in an easy noodle recipe!
Bacon Mac & Cheese – the BEST mac and cheese recipe with bacon bits!

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Ingredients

Smithfield Roasted Garlic & Cracked Black Pepper Tenderloin
1 cup all-purpose flour, for dredging
2 tablespoons butter
10 white or cremini mushrooms, quartered
2 shallots, diced
2 garlic cloves, finely minced
Salt and ground black pepper
½ teaspoon dried thyme
2 tablespoons all-purpose flour
½ cup marsala wine
1 cup chicken broth
½ cup cream
2 to 3 tablespoons chopped parsley
1-pound egg noodles

Instructions

Bring a large pot of salted water to a boil and add the egg noodles. Cook according to package instructions, then drain and keep warm.
While noodles are cooking, prepare the pork tenderloin and sauce. Slice the Smithfield pork tenderloin into ¾-inch thick medallions. Preheat a large frying pan over medium heat and add a drizzle of olive oil. Coat each pork medallion in the flour, then add to the heated pan. Cook 3 to 4 minutes per side, until the meat is cooked through and well browned.
Remove the pork from the pan once cooked onto a clean tray. Into the same pan, add the butter and melt, then add the mushrooms, shallots and garlic. Sauté the mixture for 3 to 4 minutes, until the mushrooms and shallots are tender.
Season the mixture generously with salt, add the thyme and 2 tablespoons flour. Toss to coat the mushrooms in flour, then cook for 1 minute. Add the marsala wine, chicken broth and cream next. Bring the sauce up to a simmer over medium heat and cook for 3 to 4 minutes, until the sauce starts to thicken. Return the pork medallions to the pan and toss to coat in the sauce, then cook for a few more minutes.
To serve, garnish the sauce with freshly chopped parsley. Pour the sauce over the noodles and toss to coat. Alternatively, keep the noodles and sauce separately, and spoon the sauce and pork over the noodles arranged on a plate. Season with additional ground black pepper, if desired.