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Pork Tenderloin with Dijon Marsala Sauce
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Succulent pork tenderloin seared and oven-roasted, drizzled with Marsala cream sauce. Ready in under an hour, perfect for pouring over steamed vegetables.
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 the oven to a toasty 350 degrees F (175 degrees C), then generously coat the pork tenderloins with zesty mustard. Grease a 9x13 inch baking dish with oil.
  • In a large skillet over medium-high heat, heat oil. Place tenderloins in the pan to brown, ensuring both sides are evenly browned. Transfer the meat to a baking dish.
  • Place in a hot oven for 20 minutes. Flip and cook for an additional 20 minutes or until cooked to your liking.
  • In the same pan, gently melt butter over medium heat. Sauté shallots in the butter until tender. Add Marsala, mustard, and cream, simmer until the liquid is reduced by half.
  • Arrange thinly sliced pork on a platter. Drizzle sauce generously over the pork before serving.

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