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Pork with Marsala Sauce

October 22, 2018

Serves six people

Simply prepared pork tenderloin gets a shot of awesome when paired with an easy, rich marsala cream sauce. Easy enough for a weeknight dinner, and elegant enough for company.

Pork Tenderloins
2 small pork tenderloins, trimmed of silver skin and fat
lemon pepper to taste
2 tablespoons olive oil, plus more for the baking dish

Marsala Sauce
2 tablespoons butter
1 large shallot, finely minced
1 cup marsala wine or sherry
1 cup heavy cream
2 tablespoons Dijon mustard, or more to taste

Preheat oven to 350 degrees. Lightly oil the bottom of a 9 x 13-inch baking dish. Season tenderloins with lemon pepper.
In a large skillet, heat oil over medium-high heat. Place tenderloins in hot pan and brown the meat, turning to get a nice crust on all sides.  This will keep the meat tender and moist.
Remove meat from the pan with tongs, and place in the oiled baking pan. Bake in preheated oven for 20 minutes, turn, and continue to bake for another 20 minutes. Internal temperature should reach 145 degrees.
When the meat goes in the oven, prepare the sauce. Bring the same pan used to cook the pork to medium heat. Melt 2 tablespoons butter, add the shallots and cook until shallots are soft and translucent, 1 to 2 minutes. Stir in the marsala and cream and add 2 tablespoons mustard. Cook at a lively simmer (tiny bubbles cover the surface of the sauce) until liquid is reduced by half and thickens. Stir occasionally. Taste and add additional mustard if desired.
When pork is cooked, let rest in the pan for 3 minutes. To serve, slice pork and spoon the sauce over, accompanied with your favorites veggies on the side.

Cook’s note: If you substitute sherry for the marsala, use a good quality wine, not cooking sherry. The sauce is also great when sliced mushrooms are added in with the shallots.