Delicious Gluten Free Pork Marsala Recipe

Gluten free pork marsala is easy enough for a weeknight meal and elegant enough to serve to company.

Marsala, an ancient coastal town on the westernmost tip of Sicily, is most famous for its fortified wine that it began exporting at the end of the eighteenth century. The wine is often used to make a beautiful sauce that can be paired with chicken or even veal or pork.

I love this pork variation as it reminds me of a time when I worked at the local newspaper in a small town in New York. During our lunch break, my coworkers and I would walk to the little Italian-American restaurant.

The restaurant served the most delicious marsala di maiale: tender pork and mushrooms simmered in the an amazing wine and herb sauce.

I couldn’t wait to share this with you, so I’ve added it to my collection of Italian-inspired recipes and favorite pork dishes.

I’ve tried to recreate it in this recipe (and it’s quickly become a family favorite). And the fact that this naturally gluten free pork marsala is also low carb, is a bonus!

If you’re looking for more delicious low-carb options, be sure to see my collection of recipes tailored just for you.

Let me show you how easy it is to make delicious pork marsala.

Instructions

*Free printable recipe card is available at the end of the post.

Begin by cooking some mushrooms in your skillet in oil for about five minutes. Then transfer the mushrooms to a bowl and set aside.

Next add your pork to the same skillet in batches and cook about three to four minutes on each side. Then transfer the pork to the bowl and keep warm.

Now stir beef broth and wine into the skillet scraping up the browned bits for gravy. Return the pork and mushrooms to the pan. Cover and simmer until heated through.

Sprinkle with freshly grated parmesan and parsley. And that’s it. Easy, peasy.

Serving suggestions:

Pork Marsala pairs well with Cheese Mashed Potatoes, rice, or gluten free pasta. If you’re following a low-carb diet like I am, serve it with Zucchini Noodles With Pesto Sauce or check out this Ultimate Guide on How to Cut and Cook Spaghetti Squash as a pasta substitute.

Then choose a vegetable (or two!) from my Vegetable And Salad collection. Delicious Sautéed Broccoli With Garlic or this simple Bacon-Wrapped Asparagus, complement the dish nicely.

Pro tips and recipe notes

• For the juiciest pork, the most important tip that I can give you is to brine the cutlets. First, pound your cutlets with a mallet and then soak the meat in salt water for at least an hour. This traps the moisture in the meat.

When finished brining, rinse the salt water off and pat dry. You’ll be left with tenderized, juicy cutlets.

If you’re heading out to work, you can certainly start brining them before you head out, and they’ll be ready to cook when you get home.

• Some recipes include cream. Go ahead and add 1/4 cup of cream to the Marsala sauce if you’d like a richer, creamier texture. Stir it in at the end of cooking and allow it to heat through before serving.

• The pork should reach an internal temperature of 145°F (63°C) when measured with a meat thermometer. The meat should be slightly pink in the center, which is safe and recommended for pork.

• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

I hope this delicious dish will bring a taste of Italy into your home as well! Enjoy!

More pork recipes you’ll love

Quick Pan Seared Pork Chops + ButcherBox Review – Onions and apples are a beautiful combination of flavors with these juicy pork chops.

My Secret For Juicy Grilled Pork Chops (With Chimichurri Sauce) – Fire up the grill and get ready to dig into the tastiest pork chops topped with zesty chimichurri sauce.

Gluten Free Panko Crusted Pork Chops – These are easy melt-in-your-mouth chops.

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Delicious Gluten Free Pork Marsala

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You can get dinner on the table with ease with this delicious one pan meal: tender pork and mushrooms simmered in an amazing wine and herb sauce. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 509kcal

Author Barbara Bianchi

Ingredients

• For Brine:

  3 cups of water

  3 tablespoons of salt

  1 bay leaf

  and 8 peppercorns

• 1 1/2 pounds pork cutlets thin sliced
• 1/2 teaspoon sage
• pepper to taste
• 2 tablespoons extra-virgin olive oil
• 8 ounces of mushrooms cleaned and sliced
• 1/4 cup gluten free beef stock
• 3 tablespoons marsala wine
• 1 tablespoon parmesan cheese grated
• 1 teaspoon parsley

Instructions

• First, pound your cutlets with a mallet.

  For brine:

  Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for at least one hour.

  Then take the cutlets out, discard the brine, rinse the meat off and pat them completely dry. Season with sage and pepper and set aside.
  For Brine: 3 cups of water3 tablespoons of salt 1 bay leaf and 8 peppercorns, 1 1/2 pounds pork cutlets, 1/2 teaspoon sage, pepper to taste
• Heat oil in a skillet over a medium-high heat. Add mushrooms and cook for 5 minutes. Remove mushrooms with a slotted spoon and set aside.
  2 tablespoons extra-virgin olive oil, 8 ounces of mushrooms
• Add pork to the same skillet in batches and cook about 4 minutes on each side. Remove pork and keep warm.
• Stir beef broth and wine into skillet scraping up browned bits for gravy. Return pork and mushrooms to the pan. Cover and simmer for 10 minutes until heated through.
  1/4 cup gluten free beef stock, 3 tablespoons marsala wine
• Sprinkle with parmesan and parsley.
  1 tablespoon parmesan cheese, 1 teaspoon parsley

Notes

• For the juiciest pork, the most important tip that I can give you is to brine the cutlets.

First, pound your cutlets with a mallet and then soak the meat in salt water for at least an hour. This traps the moisture in the meat.

When finished brining, rinse the salt water off and pat dry. You’ll be left with tenderized, juicy cutlets.

If you’re heading out to work, you can certainly start brining them before you head out, and they’ll be ready to cook when you get home.

• Some recipes include cream. Go ahead and add 1/4 cup of cream to the Marsala sauce if you’d like a richer, creamier texture. Stir it in at the end of cooking and allow it to heat through before serving.

• The pork should reach an internal temperature of 145°F (63°C) when measured with a meat thermometer. The meat should be slightly pink in the center, which is safe and recommended for pork.

• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Add one hour to prep time for pork cutlets to brine in the refrigerator.

Nutrition

Calories: 509kcal | Carbohydrates: 1.7g

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