Pork Tenderloin with Dijon Marsala Sauce

Name: Pork Tenderloin with Dijon Marsala Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 Tbsp Dijon mustard; 4 Tbsps Dijon mustard; 237 milliliters heavy cream; 237 milliliters Marsala wine; 1 Tbsp oil; 2 pork tenderloins; 2 shallots, minced

Pork Tenderloin with Dijon Marsala Sauce is a gluten free recipe with 6 servings. This main course has 1917 calories, 252g of protein, and 85g of fat per serving. This recipe covers 58% of your daily requirements of vitamins and minerals. Head to the store and pick up oil, shallots, heavy cream, and a few other things to make it today. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.

Ingredients you will need

Pork Tenderloin

Mustard

Cooking Oil

Equipment you will use

Baking Pan

Oven

Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Frying Pan

Transfer meat to prepared baking dish.

Ingredients you will need

Meat

Equipment you will use

Baking Pan

Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.

Equipment you will use

Oven

Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.

Ingredients you will need

Shallot

Marsala

Mustard

Butter

Cream

Pork

Equipment you will use

Frying Pan

Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Ingredients you will need

Sauce

Meat

Pork

Equipment

Baking Pan

Oven

Frying Pan

Ingredients

Servings:

2Tbsps

butter 1Tbsp

Dijon mustard 4Tbsps

Dijon mustard 237milliliters

heavy cream 237milliliters

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Rutini Coleccion Cabernet-Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.