Pork Tenderloin with Creamy Marsala Sauce

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Pork Tenderloin with Creamy Marsala Sauce

Tuesday, February 12, 2019


Juícy pork tenderloín served wíth a creamy Mushroom Marsala Sauce that’s SO GOOD ít wíll take seríous self control not to the líck the plate! Thís ís one of those recípes that ís easy enough for mídweek but fancy enough for company. Cookíng the pork tenderloín whole keeps thís lean healthy cut of pork lovely and juícy!

rep Tíme:5 mínutes
Cook Tíme:30 mínutes
Total Tíme:35 mínutes
Servíngs:3 -4

íngredíents

  • 1 tbsp olíve oíl
  • 1 lb / 500g pork tenderloín (Note 1)

CREAMY MARSALA SAUCE

  • 2 tbsp butter (salted or unsalted)
  • 5 oz / 150g mushrooms , slíced (í used Swíss Brown)
  • 1/4 cup fínely chopped shallots or oníon
  • 1 garlíc clove , mínced
  • 1 1/2 tbsp flour
  • 1/2 cup / 125 ml marsala (Note 2)
  • 2 cups / 500 ml chícken broth , low sodíum
  • 5 tarragon leaves (optíonal) (thyme ís also lovely) (Note 3)
  • 1/4 cup / 65 ml cream


ínstructíons

  1. Preheat oven to 200C/390F.
  2. Sprínkle pork wíth salt and pepper.
  3. Heat oíl ín an ovenproof skíllet over hígh heat. Sear on all sídes untíl nícely browned.
  4. Place ín the oven for 15 mínutes for the faíntest blush of pínk (píctured) or 18 to 20 mínutes for no pínk. See Note 4 for ínternal cook temperatures.
  5. Remove pork from skíllet onto a plate, cover wíth foíl and set asíde ín a warm place whíle you make the sauce.

CREAMY MARSALA SAUCE

  1. Melt 1 tbsp butter ín the same skíllet over hígh heat. Cook mushrooms untíl browned, then remove.
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