Easy Recipe Pork Tenderloin in Marsala Sauce
This is a wonderfully easy way to serve pork tenderloin. The simple marsala sauce provides a rich flavour to compliment the pork. Serve with your favourite sides for a great fall or winter main course.
Pork Tenderloin in Marsala Sauce
Tender pork medallions and mushrooms in a light and lovely Marsala sauce.
- 2 lb Pork tenderloin cut into 6, about 2 inch thick medallions
- 2 large Shallots finely diced
- 1 tbsp Plain Flour
- 3 tbsp Butter
- 3 tbsp olive oil
- 12 oz mushrooms finely sliced
- 1/2 cup Marsala wine
- 1 cup Chicken stock
- 3 tbsp double cream
- 2 tsp Parsley chopped
- Salt and Pepper to taste
- Gently flatten the medallions with the palm of your hand and season lightly with salt.
- Heat the olive oil in the frying pan, add 1 tbsp of the butter and, when it starts to foam, add the medallions.
- Cook for 2-3 minutes on each side until golden brown.
- Remove from the pan and set aside.
- Melt the remaining butter in the pan and sauté the shallots until golden brown.
- Add the sliced mushrooms and cook gently for 5-8 minutes until the mushrooms are gently caramelized.
- Season with salt and sprinkle on the flour.
- Cook for 1 minute and stir in the Marsala wine, boiling for a couple of minutes until the alcohol has evaporated.
- Add the chicken stock and simmer until reduced by half.
- Stir in the cream, return the pork to the pan plus any pork juices and cook for approximately 5 minutes; season with salt and pepper to taste.
- Check to make sure the pork is cooked – it should be just slightly pink inside.
I serve this dish with a selection of lightly blanched fresh vegetables and chunky chips to mop up the creamy sauce, but a nice potato puree works just as well.
Tried this recipe?Let us know how it was!