Jul 14 2026
Restaurants›RusTeak Thornton Park›Marsala Pork Ribeye Recipe

Marsala Pork Ribeye Recipe

Inspired by RusTeak Thornton Park
Time1h
Serves2

Grilled 14 oz pork ribeye, cremini mushrooms marsala sauce, Israelis couscous with leek and roasted garlic, grilled asparagus & blistered grape tomatoes

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Ingredients

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Protein

Marsala Sauce

Israeli Couscous

Vegetables

Method

Preparation

  1. 1

    Prepare the Pork

    Season the pork ribeye with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes before grilling.

  2. 2

    Prepare the Vegetables

    Trim the asparagus and set aside. Rinse the grape tomatoes and set aside.

  3. 3

    Prepare the Couscous

    In a medium saucepan, heat 1 tbs of olive oil over medium heat. Add the sliced leek and sauté until soft, about 3-4 minutes. Add the roasted garlic and stir for an additional minute.

Cooking

  1. 4

    Cook the Couscous

    Add the Israeli couscous to the saucepan with the leeks and garlic. Stir for 1-2 minutes, then add 1.5 cups of water and 1 tsp of salt. Bring to a boil, cover, and reduce heat to low. Cook for about 10-12 minutes or until the couscous is tender and water is absorbed.

  2. 5

    Grill the Pork

    Preheat the grill to medium-high heat. Grill the pork ribeye for about 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove from the grill and let it rest for 5 minutes.

  3. 6

    Make the Marsala Sauce

    In a skillet over medium heat, melt 2 tbs of butter. Add the minced garlic and sliced cremini mushrooms. Sauté until the mushrooms are tender, about 5 minutes. Pour in the Marsala wine and chicken broth, and simmer for 10 minutes until slightly thickened. Season with salt and pepper.

  4. 7

    Grill the Asparagus and Tomatoes

    Toss the asparagus and grape tomatoes in 1 tbs of olive oil and 1 tsp of salt. Grill alongside the pork for 5-7 minutes until tender and slightly charred.

Serving

  1. 8

    Plate the Dish

    Slice the grilled pork ribeye and serve it over a bed of Israeli couscous. Top with the Marsala sauce and serve grilled asparagus and blistered grape tomatoes on the side.

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