Pork Marsala with Mushroom Spinach Sauce and Mashed Red Potatoes

  • Prep 15 mins
  • Total 52 mins
  • Easy
  • Serves 4

TIP: Marsala is the classic ingredient to pair with mushroom sauce, but if you don’t have any, you can substitute almost any type of brandy or, for a non-alcoholic version, apple cider.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 1/2 pounds red potatoes, cut in 1-inch pieces
  • 1 cup water
  • 1/2 cup heavy cream, plus extra for serving
  • 4 tablespoons butter, cut in 4 pieces
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper, divided


  • 1 package (8 ounces) cremini or baby bella mushrooms, stems removed, thinly sliced
  • 1/4 cup Marsala wine
  • 2 cloves garlic, peeled, minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 (1 1/2–2 pound) boneless pork rib roast
  • 1 tablespoon olive oil
  • 1 cup baby spinach, finely chopped
  • 1 tablespoon unsalted butter


  • Aluminum Foil
  • Step 1

    Place all Level 1 ingredients in the pot and stir until combined.

  • Step 2

    Line the Ninja Multi-Purpose Pan (or 8-inch round baking pan) with a nonstick silicone baking mat or aluminum foil. Add the mushrooms, marsala, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the prepared pan, then place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position.

  • Step 3

    Move mushrooms to sides of pan and nestle pork into center of mushroom mixture. Rub pork with olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

  • Step 4

    Place the rack in the pot. Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 350°F, and set time to 25 minutes. Press START/STOP to begin cooking (PrE will display for approx. 12 minutes as the unit steams, then the timer will start counting down).

  • Step 5

    When cooking is complete, remove rack and pan from pot. Transfer pork to cutting board and let rest for 5 minutes. Stir spinach and butter into mushroom mixture and let sit for 5 minutes. Using a non-metallic potato masher or silicone spatula, mash potatoes in pot. Adjust consistency with heavy cream as desired and season with salt and pepper. Slice pork, top with mushroom spinach sauce, and serve with mashed potatoes.