Pork Tenderloin with Creamy Marsala Sauce | CookOS

Pork Tenderloin with Creamy Marsala Sauce

Name: Pork Tenderloin with Creamy Marsala Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3 servings
Cuisine: French-ish
Ingredients: 1 tbsp olive oil; 1 lb / 500g pork tenderloin ((Note 1)); 2 tbsp butter ((salted or unsalted)); 5 oz / 150g mushrooms (, sliced (I used Swiss Brown)); 1/4 cup finely chopped shallots or onion; 1 garlic clove (, minced); 1 1/2 tbsp flour; 1/2 cup / 125 ml marsala ((Note 2)); 2 cups / 500 ml chicken broth (, low sodium); 5 tarragon leaves ((optional) (thyme is also lovely) (Note 3)); 1/4 cup / 65 ml cream

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.

🌍French-ish

Pork Tenderloin with Creamy Marsala Sauce

Total

35 min

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

1 tbsp olive oil
1 lb / 500g pork tenderloin ((Note 1))

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2 tbsp butter ((salted or unsalted))

5 oz / 150g mushrooms (, sliced (I used Swiss Brown))

1/4 cup finely chopped shallots or onion

1 garlic clove (, minced)

1 1/2 tbsp flour

1/2 cup / 125 ml marsala ((Note 2))

2 cups / 500 ml chicken broth (, low sodium)

5 tarragon leaves ((optional) (thyme is also lovely) (Note 3))optional

1/4 cup / 65 ml cream

11 Ingredients

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Instructions

1
Preheat oven to 200C/390F.
2
Sprinkle pork with salt and pepper.
3
Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
4
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.
5
Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.
6
Melt 1 tbsp butter in the same skillet over high heat. Cook mushrooms until browned, then remove.
7
Reduce heat to medium high, melt 1 tbsp butter,. Add onion and garlic, cook for 2 minutes or until onion is softened. Add flour and mix.
8
Add marsala, cook until mostly evaporated (about 1 minute). Add tarragon and chicken broth, whisk until dissolved. Bring to simmer and cook until the liquid reduces by half - 3 to 5 minutes.
9
Add cream and mix, then return the mushrooms and pork into the skillet as well as juices pooled on the plate. Simmer for 1 - 2 minutes until the sauce thickens into a thin gravy consistency (it will thicken more as you serve).
10
Transfer to serving platter with the gravy on the side or poured over the top. Serve with mashed potatoes of course!! (Here is my Make Ahead Mashed Potatoes recipe)