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.
