Pork Tenderloin Recipes – Dijon Marsala Pork Tenderloin
April 21, 2009
Ingredients:
1 pork tenderloins
2 – 3 tbsp Dijon mustard
1 tbsp olive oil
Salt
Pepper
Sauce:
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard (I used Grey Poupon Harvest Coarse Ground)
1 cup heavy cream
Salt and Pepper to taste
Directions
Preheat oven to 350F. Cover pork tenderloin in Dijon Mustard, salt, and pepper. Place in a heated saucepan, with medium high heat. Brown all edges to sear in the juice. Remove from saucepan, and place in a casserole dish. Place in the oven, and bake for 20 minutes, or until thermometer reaches about 155F. It should still be pink in the center. Remember that after removing it, the temperature will rise another 5-10F.
While the pork tenderloin is cooking, sautee shallots in a saucepan, until they turn clear. Add mustard, cream, and marsala wine, and simmer until the sauce becomes thick. Add some salt and pepper until it tastes just right.
Once pork is finished, remove from oven. Slice into one inch medallions, line them up nicely on a plate, and pour sauce on top.
Wine recommendation: A fruity Aussie Shiraz
What makes this a great recipe: delicious creamy sauce goes nicely with the pork. When served with rice or potatoes, the sauce is also a nice accompaniment with them.
This is my favorite pork tenderloin recipe of all time. A great mix of contrasting flavors, this makes for a delicious, and healthy dinner. Not to mention it is simple, and fairly quick to prepare.
Ingredients:
• A nice, juicy 500g pork tenderloin
• ¼ cup Dijon mustard
• Touch of olive oil
• ½ cup maple syrup
• 1 tbsp Fresh rosemary
• 2 granny smith apples
• 1 tbsp butter
• Salt and pepper
Add ¼ cup of maple syrup, olive oil, and chopped rosemary to Dijon mustard. Sprinkly with salt and pepper. Stir together. Spread half of mixture onto pork tenderloin, and if you have the time, let it marinade for a few hours or overnight.
Place pork tenderloin in the oven, at 350C, for about 30 min. It is best to use a meat thermometer, to ensure you take the pork tenderloin out at the right time.
While the pork tenderloin is baking, peel and slice the apples. Place them in a non-stick frying pan with some butter. Sautee until they begin to soften. Add the rest of the maple syrup to the frying pan. Sautee the apples until the maple syrup has been absorbed by the apples, and they are soft.
After pork has been baking for 25 minutes, baste with the rest of the sauce. When the pork reaches 150°, remove from the oven, and let sit five minutes. Slice pork into medallions, and serve with maple glazed apples on top.
Wine Recommendation: A nice fruity pinot noir, an Australian Shiraz, or a nice unoaked Chardonnay, that has a lot of flavor.
What makes this recipe great: delicious contrasting flavors. The sweetness of the maple, with the tartness of granny smith apples. The sweetness of the maple with the tartness of Dijon mustard. Amazing!
Pork Tenderloin Recipes
April 1, 2009
Lots of tasty, juicy pork tenderloin recipes to come.
