Publix Aprons: Creamy Pork Marsala Rosa Pasta


Creamy Marsala Rosa Pork Pasta
Total Time – 25 minutes (Makes 6 servings)

4 oz cream cheese, softened 4 cups chicken broth (or stock) 8 oz baby Portobello mushrooms 8 oz baby white mushrooms 2 shallots, finely chopped 1/8 bunch fresh Italian parsley, finely chopped 1 pork tenderloin (about 1 lb) 1 tablespoon smokehouse maple seasoning 2 tablespoons unsalted butter, divided 8 oz spaghetti pasta 3/4 cup Marsala wine 1 (8-oz) can tomato sauce 2 tablespoons balsamic vinegar 1 tablespoon stone ground Dijon mustard Prep: Set cream cheese out to soften. Bring broth to boil for pasta. Quarter all mushrooms. Chop shallots and parsley (2 tablespoons).


  1. Melt 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 or until browned.
  2. Cook pasta in broth following package instructions; drain (reserving 1/4 cup pasta liquid).
  3. 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 or until vegetables are tender. Stir in wine, tomato sauce, reserved pasta liquid, cream cheese, vinegar, and mustard.
  4. Return pork to pan; cook 5–6 minutes, stirring occasionally, or until sauce has thickened and pork is 145°F. Toss pasta into pork mixture during last minute of cook time. Sprinkle with parsley; serve.

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