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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pork Marsala

Source: dLife

Thin slices of pork tenderloin topped with a Marsala wine sauce.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	222.8

Total Carbs	10.2 g

Dietary Fiber	1.4 g

Sugars	4.9 g

Total Fat	4.5 g

Saturated Fat	1.2 g

Unsaturated Fat	0.7 g

Potassium	822.7 mg

Protein	24.0 g

Sodium	151.5 mg

Dietary Exchanges 4.5 Fat, 1.1 Vegetables, 2.1 Meat, 1.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup Marsala wine 2.0
2 tbsp red wine 2.0
2 tbsp chicken broth 1.5
1 1/2 tsp tomato paste 6.0
6 oz pork tenderloin 1.0
1 each cooking spray 2.0
2 each medium garlic cloves 2.5
2 1/2 cup fresh mushrooms 1.0
1 each parsley sprigs 1.0
1 cup cooked long grain brown rice

Directions

Combine Marsala, red wine, broth, and tomato paste in a small bowl. Set aside.
Trim fat from meat and cut meat diagonally into 1/4 inch slices.
Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add meat to skillet. Cook for 3 to 4 minutes or until meat is slightly pink in center.
Remove meat from skillet. Cover and keep warm.
In the same skillet, cook garlic in hot oil over medium heat for 1 minute. Add Marsala mixture to garlic in skillet.
Stir in mushrooms and bring to a boil. Reduce heat. Cook uncovered for about 5 minutes.
Return meat to skillet and heat through.
Place the meat on dinner plates. Top meat with mushroom mixture and sprinkle with parsley. If desired, serve with hot cooked rice or noodles.