This frosting for the wedding cake is all white. If you have a reliable mixer, you can double the recipe. If you are making flowers or borders, you will need less milk than if you are simply covering a cake. Before thinning the remaining frosting, remove the portions you need for decorating.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 (3/4 pound) pork tenderloins
- 2 tablespoons olive oil, or more to taste
- 1 tablespoon butter
- 1 (10 ounce) package fresh white mushrooms, sliced
- 1 small yellow onion, coarsely chopped
- ½ teaspoon minced garlic
- ½ cup Marsala wine, or more to taste
- 12 ounces brown gravy
- 1 cup beef broth
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
- Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
- Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
- Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
- Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
- Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove tenderloins. Stir the sauce and add more wine if desired.
- Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 4 g |
| Sodium | 852 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made this with egg noodles and roasted broccoli. It was delicious. I will definitely be making this again.
We loved this recipe. Me and my husband almost ate the whole thing. I gave a piece to my dog she went crazy over it?
Great dinner thanx
Checked for doneness at 20 minutes, and the temp already was at 155ºF. I know oven temps vary, so I’ll start checking at 15 minutes in the future. Not to worry because it still was juicy and tender. Used a packet of McCormick’s brown gravy along with the beef broth. I have to think maybe a packet of McCormick’s pork gravy with chicken broth might even work better, and I’ll try that combo next time. This turned out very, very well with nice presentation, and it definitely will be made again. Joanne, thanks for sharing your recipe, this one’s a keeper.
Delicious!