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Recipes
Creamy Marsala Rosa Pork Pasta
6 servings
25 minutes total

Ingredients

  • 4 oz cream cheese
  • 4 cups chicken broth (or stock)
  • 8 oz baby portabella mushrooms
  • 8 oz baby white mushrooms
  • 2 shallots
  • ⅛ bunch fresh Italian parsley
  • 2 tablespoons unsalted butter, divided
  • 1 pork tenderloin (about 1 lb)
  • 1 tablespoon smokehouse maple seasoning
  • 8 oz spaghetti pasta
  • ¾ cup Marsala wine
  • 1 (8 oz) can tomato sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon stone ground Dijon mustard

Steps

    1. Set cream cheese out to soften. Bring broth to boil for pasta. Quarter all mushrooms. Chop shallots and parsley (2 tablespoons).
    2. Melt 1 tablespoon butter in large, nonstick sauté pan on medium-high 2–3 minutes. Cut pork into 1-inch-thick slices; coat with seasoning (wash hands). Add pork to pan; cook 1–2 minutes on each side until browned.
    3. Cook pasta in broth following package instructions; drain (reserving ¼ cup cooking liquid).
    4. Remove pork from pan and let stand to rest. Reduce heat to medium, then add remaining 1 tablespoon butter, shallots, and mushrooms; cook and stir 4–5 minutes until vegetables are tender. Stir in wine, tomato sauce, reserved pasta liquid, cream cheese, vinegar, and mustard.
    5. Return pork to pan; cook 5–6 minutes, stirring occasionally, until sauce has thickened and pork is 145°F. Toss pasta into pork mixture during last minute of cook time. Sprinkle with parsley; serve.

Amount per ⅙ recipe serving: Calories 410, Total Fat 14g, Sat Fat 7g, Trans Fat 0g, Chol 70mg, Sodium 710mg, Total Carb 42g, Fiber 3g, Sugars 8g, Protein 23g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%