This pork tenderloin is seared until juicy, then finished with a silky Marsala cream sauce enriched with caramelized mushrooms and shallots. The wine-based sauce delivers restaurant-quality flavor that works equally well on chicken, veal, or beef.
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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.
Melt 1 tbsp butter in the same skillet over high heat. Cook mushrooms until browned, then remove.
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.
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.
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).
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)
Refrigerate leftover pork and sauce in separate airtight containers for up to 3 days. Reheat gently on the stovetop over low heat; add a splash of broth if sauce thickens too much.
Internal temperature should reach 145°F (63°C). Use a meat thermometer inserted into the thickest part; the meat will be slightly pink and juicy at this temperature.
Yes. Prepare the sauce (through the broth step), cool, and refrigerate for up to 2 days. Reheat gently on the stovetop before serving. Sear the pork fresh for best texture.
Substitute dry sherry, Madeira, or a dry white wine with a splash of balsamic vinegar. Marsala adds sweetness, so adjust seasoning to taste with the alternative.
The flour creates a roux with butter that thickens the cream sauce and adds richness. It prevents the sauce from being too thin and helps it coat the pork.
Fresh mushrooms are preferred for better texture and flavor, but thawed frozen mushrooms work. Avoid canned mushrooms as they become mushy. Pat thawed mushrooms dry before cooking.
