Pork Tenderloin Marsala

with roasted broccoli

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Chicken Marsala may be the famous one, the one with all the Twitter followers and the Hollywood star, but pork Marsala is the hipper one, the better one, the one that all the cool kids are hip to these days. It's no wonder; the absolute perfect pairing for the umami-rich Marsala sauce is a succulent pork medallion, with just a little pink and the perfect amount of juiciness. Fame may allow you to live forever, but being well-known isn't everything… being delicious is. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 3 oz. Marsala Cooking Wine
  • 2 Garlic Cloves
  • 12 oz. Broccoli Florets
  • Info
    2 tsp. Chicken Demi-Glace
  • 4 oz. Cremini Mushrooms
  • 14 oz. Pork Tenderloin

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    529
  • Carbohydrates
    17g
  • Fat
    25g
  • Protein
    49g
  • Sodium
    916mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Mince garlic. Cut broccoli into bite-sized pieces. Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.

  • 2

    Prepare the Broccoli

    Place broccoli on prepared baking sheet and toss with garlic, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli. Spread into a single layer on one half of baking sheet.

  • 3

    Sear the Tenderloin

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork tenderloin to hot pan and sear until browned on two sides, 3-4 minutes per side. Transfer pork tenderloin to empty half of baking sheet. Reserve pan; no need to wipe clean.

  • 4

    Roast the Broccoli and Pork Tenderloin

    Roast pork tenderloin and broccoli in hot oven until broccoli is tender and pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes. Rest roasted pork tenderloin 5 minutes, then cut into ½" slices. While broccoli and pork roast, make sauce.

  • 5

    Make Sauce and Finish Dish

    Return pan used to sear pork tenderloin to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-7 minutes. Add demi-glace and Marsala wine and bring to a simmer. Once simmering, stir often until slightly thickened, 1-2 minutes. Remove from burner and swirl in butter. Season with a pinch of pepper. Plate dish as pictured on front of card, spooning sauce over pork slices. Bon appétit!

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