Creamy Pork Marsala Noodles

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

- Prep Time
- 30 Minutes
- Difficulty Level

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Holiday entertaining doesn’t have to be a hassle with my quick and easy ‘Creamy Roasted Garlic Pork Marsala Noodles’! This dish is packed with incredible flavor in every bite, starting with the creamy marsala sauce made with mushrooms, shallots and garlic. I use Smithfield’s ‘Roasted Garlic & Cracked Black Pepper’ Marinated Fresh Pork Tenderloin to cut down on prep time. The tenderloin comes perfectly seasoned so all you need to do is slice it and add it to the pan. The added flavor of the roasted garlic and black pepper makes this dish even more special! Whether you have guests coming over or just craving some warming comfort food, this dish is just what you need.
Watch my video recipe for all the details!

This delicious recipe is sponsored by Smithfield. I’m a huge fan of their Marinated Fresh Pork products and love to use them in all my pork recipes. Their pork is slow-marinated and perfectly seasoned, which saves me lots of prep time in the kitchen, especially during the holiday season! 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.

If you enjoy cooking with Smithfield as much as I do, head on over to their website and check out their ‘Real Flavor, Real Fast’ contest. Enter your Marinated Fresh Pork cooking tip for a chance to win some great prizes, including a grand prize trip to Napa Valley Wine Country! And while you’re there, check out more easy and delicious recipes just like this one! www.SmithfieldRealFlavorRealFast.com

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Next, check out this delicious Smithfield recipe: https://www.youtube.com/watch?v=lFy4oLsZEPE

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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.