Grilled Pork Sirloin with Marsala Cream Sauce and Mashed Kumara
Elevate your dinner game with this luxurious Grilled Pork Sirloin with Marsala Cream Sauce and Mashed Kumara. This dish combines tender, marinated pork sirloin steaks, perfectly grilled for a smoky char, with a rich and velvety Marsala wine cream sauce infused with garlic and shallots. The decadent sauce is balanced by the natural sweetness of kumara (sweet potatoes), mashed with butter and cream for an incredibly smooth, comforting side. Finished with fresh parsley for a pop of color, this recipe offers a gourmet dining experience that's surprisingly easy to recreate at home. Ready in just an hour, it's perfect for impressing dinner guests or treating yourself to a restaurant-quality meal. Keywords: grilled pork sirloin, Marsala cream sauce, mashed kumara, gourmet dinner recipe, easy pork recipe.
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Recipe Information
Ingredients
- 4 pieces Pork sirloin steaks
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried thyme
- 2 large Kumara (sweet potatoes)
- 3 tablespoons Unsalted butter
- 2 tablespoons Heavy cream (for mashed kumara)
- 0.5 cup Marsala wine
- 0.5 cup Chicken stock
- 0.75 cup Heavy cream (for sauce)
- 1 small, finely chopped Shallot
- 2 cloves, minced Garlic
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat a grill or grill pan to medium-high heat.
Rub the pork sirloin steaks with olive oil, salt, pepper, garlic powder, and dried thyme. Set aside to marinate while you prepare the other components.
Peel and chop the kumara into 1-inch cubes. Place in a large pot, cover with water, and bring to a boil.
Cook the kumara until fork-tender, about 15-20 minutes. Drain and return to the pot.
Add butter and heavy cream to the kumara. Mash with a potato masher or fork until smooth. Season with salt to taste. Cover and keep warm.
In a skillet over medium heat, add 1 tablespoon of olive oil and the chopped shallot. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 1 minute. Pour in the Marsala wine and chicken stock, scraping the bottom of the skillet to deglaze.
Reduce the liquid by half, about 5-7 minutes, then stir in the heavy cream. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens. Turn off heat and cover to keep warm.
Lightly oil the grill grates and place the pork steaks on the grill. Cook for 4-6 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove and let rest for 5 minutes.
Plate the pork sirloin steaks with a generous dollop of mashed kumara and drizzle the Marsala cream sauce over the pork.
Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.8 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 903 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
