The Recipe Critic'S Creamy Garlic Pork Marsala

• 1 package Smithfield Roasted Garlic and Herb Marinated Fresh Pork Loin
• 1 tablespoon olive oil
• 8 ounces sliced mushrooms
• 3 garlic cloves, minced
• 3/4 cup Marsala wine
• 1 cup chicken broth
• 1 1/4 cups heavy cream
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• 1 teaspoon cornstarch
• 1 handful fresh parsley, chopped

1. Start by cutting your pork loin filet into about 1-inch cubes. In a medium-size skillet over medium-high heat, add the olive oil and pork cubes. Cook 3 to 4 minutes on each side, until pork is brown and cooked throughout. Remove and set aside on a plate.
2. Add the minced garlic and mushrooms to the skillet and cook for 2 to 3 minutes or until tender. Set aside on the plate with the pork.
3. Add the chicken broth and Marsala wine, bring to a boil, and allow it to deglaze for about 1 to 2 minutes. Add in the heavy cream, ground mustard, and garlic powder. Add in a cornstarch slurry (mix the cornstarch with 2 tablespoons water in a small bowl) by pouring into the sauce. Let simmer until thick for about 5 to 7 minutes.
4. Put the pork and mushrooms back into the sauce and heat through. Serve over rice, noodles, or mashed potatoes.

garlic, olive oil, mushrooms, garlic, marsala wine, chicken broth, heavy cream, ground mustard, garlic, cornstarch, handful fresh parsley

Taken from food52.com/recipes/81749-the-recipe-critic-s-creamy-garlic-pork-marsala (may not work)