PORK TENDERLOIN WITH DIJON MARSALA SAUCE
Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.
Provided by KOALAGIRL
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 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 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g
PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE
I served this entree one year for Christmas Eve dinner, and it's now a family favorite. My husband is always happy when we have leftovers because he uses them for sandwiches.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 414mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
PORK TENDERLOIN WITH CREAMY MARSALA SAUCE
Juicy pork tenderloin smothered in a Creamy Marsala Sauce with Mushrooms. It's like gravy - but even better because the sauce has beautiful layers of flavour in it from the Marsala. Using wine in cooking is how posh restaurants make such beautiful sauces! Use this Marsala Sauce for other proteins like chicken, veal and beef.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/390F.
- Sprinkle pork with salt and pepper.
- Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
- Place in the oven for 15 minutes for the faintest blush of pink (pictured) or 18 to 20 minutes for no pink. See Note 4 for internal cook temperatures.
- Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.
Nutrition Facts : ServingSize 337 g, Calories 336 kcal, Carbohydrate 6.1 g, Protein 36.9 g, Fat 15.3 g, SaturatedFat 6.4 g, Cholesterol 109 mg, Sodium 502 mg, Fiber 0.6 g, Sugar 1.8 g, UnsaturatedFat 8.9 g
PORK TENDERLOIN WITH MARSALA SAUCE
This is a restaurant favorite that you can make at home! My family likes it served with buttery egg noodles and string beans.
Provided by Joanne
Categories Pork Tenderloin
Time 1h15m
Yield 5
Number Of Ingredients 13
Steps:
- 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 294.2 calories, Carbohydrate 15.4 g, Cholesterol 66.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 3.6 g, Sodium 852.2 mg, Sugar 3.5 g
PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE & PASTA
Yield serves 4
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil for the pasta. When the water boils, add salt and cook the pasta to al dente. Drain the pasta.
- While the water comes to a boil, slice each of the pork tenderloins into 2-inch pieces. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick. Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
- Heat a tablespoon or two of the EVOO at a time in a large skillet over medium-high heat and brown the medallions in batches for 2 to 3 minutes on each side. Keep the cooked meat on a platter.
- When the pork is finished cooking, add the butter to the skillet. Then add the mushrooms to the skillet and cook until golden brown, 7 to 8 minutes, adding the garlic to the pan after 3 to 4 minutes. Season the mushrooms with salt and pepper. Sprinkle the mushrooms with the 2 tablespoons flour and cook for 1 more minute. Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Slide the meat back in and stir in the parsley.
- Remove the pork and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve alongside.
MARSALA PORK TENDERLOIN WITH SAGE
Make and share this Marsala Pork Tenderloin with Sage recipe from Food.com.
Provided by Julesong
Categories Pork
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the pork in a ziploc bag or non-metallic container with salt and pepper (to taste), olive oil, lemon juice, and ground sage.
- Cover and refrigerate for at least 2 hours, turning after 1 hour.
- Preheat oven to 350 degrees F.
- Place a large ovenproof skillet over medium-high heat.
- Remove tenderloins from marinade and sear in hot pan, turning frequently until browned all over.
- Place ovenproof skillet in oven and roast for 10-20 minutes.
- (If not using an ovenproof skillet, transfer the tenderloins to a roasting pan, but use skillet to make sauce.) When cooked, remove pork, set aside, and cover to keep warm.
- Place skillet over high heat.
- When hot, add the marsala wine.
- Cook until steaming.
- Add the chicken stock, fresh chopped sage leaves, and minced shallot, scraping seared pork bits from bottom of pan.
- Cook, reducing, over high heat until the sauce reduces by at least half.
- Turn off heat add butter, stirring until melted.
- Season with salt and pepper to taste.
- Cut tenderloins on an angle into 1/2 inch thick pieces.
- Arrange on plate and serve with sauce (be careful not to overcook the pork).
- I originally found this recipe at Gail's Recipe Swap, posted by MariaD/No CA.
PORK TENDERLOIN WITH SAGE & MARSALA SAUCE
The is from Fine Cooking, I've made it 2 or 3 times since finding it 3 weeks ago. I made the fried sage leaves the first time but they are more for decoration, so it's up to you. I also didn't use the pink peppercorns as I didn't have any. I also cook until the themometer reads 155-160 F. The marsala gives it a mild sweet flavor. Enjoy!
Provided by CC G
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Making the fried sage leaves, if using:.
- Pour enough olive oil in a heavy skillet to cover bottom by about 1/8 inch and heat over medium heat until oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15-30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.
- Cook the pork:.
- Position a rack in the center of the oven and heat the oven to 375°F Season the pork tenderloin with the salt and pepper and rub in evenly with the pink peppercorns, if using.
- Heat 1 tablespoons of the butter and the oil in a 10 inch ovenproof skillet or straight-sided saute pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat reads 140 F, 10-15 minutes. Move the pork to a cutting board and tent loosely with foil.
- Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to lossen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbsp of butter and chopped sage. Swirl or stir the sauce until the butter melts.
- Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat Garnish with the fried sage leaves, if using.
- Enjoy!
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