Pork Loin Marsala
This is our third week of waking up on Sunday morning to a box full of goodies from Arganica Farm Club. We’ve been pleased with our deliveries so far. The first week, I ordered the standard mix of produce for $25. Weeks 2 and 3, I ordered custom items, and this week we added meat to the mix, receiving 1 1/2 pounds of frozen pork loin from a farm near Harrisonburg. The big challenge has been to use every bit of our purchase so that I can justify the cost. So far we have wasted one over-ripe Avocado.
Last evening I prepared a meal using some of the contents of our Sunday delivery – Pork Loin Marsala made with Cremini Mushrooms, steamed Spinach, and boiled Carrots drowned in butter. Everything was delicious.
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Ingredients
- 1 whole pork loin or pork tenderloin
- 1/4 tsp salt
- 4 cloves chopped garlic
- 1/2 tsp dried oregano
- 3 tbsp butter
- 1/4 cup olive oil
- 2 cup sliced crimini mushrooms
Ingredients
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Instructions
- Mix salt and oregano in a bowl.
- Coat pork loin or tenderloin with mixture.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add pork to skillet and brown well on all sides.
- Add garlic and sliced mushrooms to skillet and stir.
- Stir in wine, scraping the skillet.
- Cover and simmer 15 minutes. Internal temperature of pork should be 145 degrees - if you're in doubt, use a meat thermometer.
