Pork Loin Marsala

by Mary | Apr 5, 2011 | Paleo Recipes

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.

Print Recipe

Pork Loin Marsala

Servings

people

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

Servings people 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

Instructions

1. Mix salt and oregano in a bowl.
2. Coat pork loin or tenderloin with mixture.
3. Heat butter and olive oil in a large skillet over medium-high heat.
4. Add pork to skillet and brown well on all sides.
5. Add garlic and sliced mushrooms to skillet and stir.
6. Stir in wine, scraping the skillet.
7. Cover and simmer 15 minutes. Internal temperature of pork should be 145 degrees - if you're in doubt, use a meat thermometer.