1. Start by cubing your pork loin filet. In a medium-size skillet over medium-high heat add 1 tablespoon olive oil and pork cubes. Cook 3-4 minutes 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 2-3 minutes or until tender. Set aside on the plate with the chicken pork.
3. Add the chicken broth and marsala wine and bring to a boil and allow it to deglaze for about 1-2 minutes. Add in the heavy cream, ground mustard and garlic powder. Add in cornstarch slurry by mixing the cornstarch and water in a small bowl and pouring into the sauce and let simmer until thick for about 5-7 minutes. Put the pork and mushrooms back into the sauce and heat through.
4. Serve over rice, noodles or mashed potatoes.
Alyssa Rivers - The Recipe Critic