Pork Tenderloin with Creamy Marsala Sauce
Ingredients
Pork
- 1 tbsp olive oil
- 1 lb / 500g pork tenderloin (Note 1)
Creamy Marsala Sauce
- 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
Instructions
- 1
Pork - Preheat oven to 200C/390F.
- 2
Pork - Sprinkle pork with salt and pepper.
- 3
Pork - Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
- 4
Pork - 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
Pork - Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.
- 6
Creamy Marsala Sauce - Melt 1 tbsp butter in the same skillet over high heat. Cook mushrooms until browned, then remove.
- 7
Creamy Marsala Sauce - 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
Creamy Marsala Sauce - 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
Creamy Marsala Sauce - 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
Creamy Marsala Sauce - 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)
