scrumptious sauce that can be used on broccoli, asparagus, green beans, etc.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pork tenderloins
- 4 tablespoons Dijon mustard
- 1 tablespoon oil
- 2 tablespoons butter
- 2 shallots, minced
- 1 cup Marsala wine
- 1 tablespoon Dijon mustard
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9×13 inch baking dish.
- Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
- Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
- Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
- Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 0 g |
| Protein | 33 g |
| Saturated Fat | 14 g |
| Sodium | 439 mg |
| Sugars | 4 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This is one of my favorites. My kids love it, everyone loves it. Sometimes I put in sautéed mushrooms. Today I doubled it and roasted a 3 lb. pork loin roast, and it was delicious!
This is a very tasty way to serve tenderloin. I kept the meat warm in the oven after roasting and sautéed shallots, lots of garlic and baby bella mushrooms in the pan drippings. I deglazed with some Hennessey before adding the marsala. Added lots of pepper and a little poultry seasoning. Lovely!
Added sliced mushrooms to the marsala, perfect.
This was fantastic! I did not coat the pork in mustard and I added mushrooms to the sauce. I recommend doubling or tripling the sauce because it tastes amazing.
I make this all the time and goby the recipe exactly.. love, love, love the sauce with good Marsala. I use Florio dry. I don’t cook the tenderloin as long as it says.. we like it medium rare., so I take it out when it is 140 or 145 degrees and let it rest inter aluminum foil.
Made as is but added mushrooms. Absolutely delish!
This recipe was so simple to make, yet has such a rich and complex flavor. It looks and tastes like something you’d get at a fancy restaurant – especially with that cream sauce. I’m on a 900 calorie a day diet, and I was still able to fit this in (and have plenty left for the next few days), and it was such a treat. The store didn’t have shallots, so I substituted green onions in the sauce and it worked very well. I will definitely be making this again.
Browned pork, lowered fire, covered w/ mustard, covered and cooked for about 20 min. Removed meat , kept warm and added Marsala, warmed…
Absolutely delicious!
Next time I’ll make double the sauce for rice or potatoes.
This was fantastic except that my sauce separated. It looked like the cream (I used half-and-half)? had curdled so it just was unusable. I ended up straining it to get out the curdled cream and even then it looked bad plus I lost all the shallots. I’m sure that had my cream not separated I would give this 5 stars. BTW I used the same pan for everything. Once the meat was cooked (35 min total) I put it on a plate and made the sauce in the same cast iron skillet. I will try this again and maybe let the cream come to room temperature first. Served with jasmine rice and green beans and everyone liked it.
Amazing! Enough to share with my parents for a second meal. They LOVED it.
This was a great recipe all around! Easy to make with nothing unusual in the ingredients(although I used Marsala “Cooking” Wine since that’s what I had). We love the flavor of mustard with pork and I had just tried a similar recipe at my sisters house just before making this one, and this one definitely had more flavor!! I sent it to her and she’s going to try it next time. Thanks for a keeper!!
Great, though I did have to substitute sour cream for the heavy cream. Needed to cook extra 15 minutes to get the internal temperature up to 170. Will make it again!
I made this last night and it was delish. Only change I made was less time in the oven- followed by resting.
Used 1 lb. of tenderloin. Added mushrooms to the shallots. This was outstanding. Made the same amount of sauce as recipe indicated. Sooooo very good!!
Delicious and simple to prepare. I added mushrooms. Served with broccoli and a nice bread. Unsure about the sauce. It was tasty, but I think I made an error somewhere. It was still delicious!
A great recipe. I too added some diced mushrooms to the Marsala sauce. I made extra sauce as I served the pork over brown rice. I could have used more. I grilled the pork after applying a dry rub without mustard and placing in the fridge for a few hours.
I used the cast-iron skillet method and added minced garlic when sautéing the shallots. It was amazing!
Very tasty! The pork was tender and the mustard Marsala sauce was outstanding. I baked the pork covered for the first 20 minutes, and then uncovered for the last 20 minutes. Highly recommend this dish.
Made this for a quick week night dinner it was delicious with mashed potatoes and green beans! I also added mushrooms to the sauce. I will definitely make this again.