Sunday, February 27, 2011
Pork Tenderloin with Dijon Marsala Sauce
Pork Tenderloin with Dijon Marsala Sauce from allrecipes
2 lba pork tenderloins
Season tenderloin to taste (I used onion powder, garlic salt, and all seasoning)
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced (I used onion)
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream
1. Preheat oven to 350 degrees F (175 degrees C).Season tenderloin to taste (I used onion powder, garlic salt, and all seasoning) Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired oneness.
4. About 10 minutes before the tenderloin is fully cooked, melt butter over medium heat in the same pan used to cook the pork. Cook shallots/onion/,mushrooms in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Review: The meat was tender and the sauce tasted great. I was worried about the Dijon flavor being overpowering but that was not the case at all. My husband dislikes mustard but didn't complain, he actually enjoyed it :)