In International, Pork Loin & Tenderloin, Recipes, Rub & Marinades and Glazes & Sauces

Pork Marsala with Mushrooms on Creamy Mascarpone Polenta

Kristi Bombini-Cioffi at Cioffi’s Meat Market + Deli + Cucina
Course dinner, Main Course
Cuisine Italian
Servings 4 people


Creamy Mascarpone Polenta

  • 3 cups salted water or chicken broth
  • ¾ cup instant polenta or fine cornmeal
  • ¼ cup whipping cream or milk
  • 1 Tbsp butter
  • 1 Tbsp Mascarpone cheese
  • 1 Tbsp Parmesan cheese
  • Salt and pepper to taste

Pork Marsala

  • 2 lb pork tenderloin medallions or pork cutlets pounded thin*
  • 5 shallots or 1 small red onion diced
  • 2 cloves garlic diced
  • 600 g desired mushrooms sliced
  • 1 cup Marsala** wine
  • 2 cups stock of choice chicken, beef, veal, or veggie
  • 1 Tbsp olive oil
  • 4 Tbsp butter
  • ¾ cup all-purpose flour
  • Kosher salt and ground black pepper to taste
  • Fresh parsley for garnish


Pork Marsala

  • Dredge cutlets in flour. Shake off excess flour. Season lightly with salt and pepper. Fry the cutlets over medium-high heat in a pan with the olive oil and a little bit of butter.
  • Do not overcrowd the pan. Fry them in stages and set aside. The cutlets should take only about 2 minutes a side or less, depending on how thin they are. Add more butter to the pan as needed during cooking if it dries out.
  • Once all cutlets are cooked, remove, and set aside. Using the same pan, add the diced shallots and garlic and cook for approximately 5 minutes on medium heat, scraping the bottom of the pan while cooking.
  • Add the mushrooms and sauté for 5 to 8 minutes until cooked through. Add the marsala wine and cook on medium high for a few minutes to burn off the alcohol.
  • Add the stock and simmer on low for approximately 5-8 minutes until the sauce reduces. Turn the heat off and stir in about one tablespoon of butter to thicken the sauce.
  • Season with salt, pepper, and parsley to taste. Serve cutlets together with the sauce over creamy mascarpone polenta.

Easy Creamy Mascarpone Polenta:

  • Boil the salted water or broth. Pour the polenta in very slowly while whisking constantly.
  • Stir constantly on medium heat until it thickens, which will only take a few minutes.
  • Once it has reached your desired consistency, add the rest of the ingredients.
  • Continue to add more milk and cream to reach the consistency you prefer.
  • Buon appetito!


*Ask your friendly butcher at Cioffi ’s to pound
some pork tenderloin medallions or pork
cutlets very thin.
**You can substitute with white or red wine, but
I highly recommend sweet Marsala wine.
Keyword BC Pork, Calendar Recipe, Pork Loin

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