Pork Tenderloin with Creamy Marsala Sauce Recipe

Juicy pork tenderloin served with a creamy Mushroom Marsala Sauce that’s SO GOOD it should take critical self management to not the lick the plate! That is a kind of recipes that’s straightforward sufficient for midweek however fancy sufficient for firm.

Cooking the pork tenderloin entire retains this lean wholesome reduce of pork beautiful and juicy!

So mainly, this sauce is like gravy on steroids. Good steroids, that’s. Not the form that naughty athletes use. 😉

Have you ever ever had Marsala Sauce earlier than? Or made something with Marsala? Marsala is a fortified wine, so it’s thicker and sweeter than regular wine. It has many layers of flavours in it which makes it a improbable secret weapon within the kitchen, one which cooks in posh eating places use repeatedly.

It holds true for alcohol usually. A splash of wine, sherry, marsala and even brandy to deglaze a skillet after cooking a chunk of protein = instantaneous sauce. (PS “Deglaze” merely means simmering a liquid in a skillet to get the flavour of the brown stuck-on bits into the sauce. Fancy phrase, easy in actuality!)

For this explicit recipe, I’ve made a fundamental gravy however taken it up a notch by including Marsala.

Scratch that. The Marsala takes this up 10 notches. This sauce….it’s so good it’s ridiculous. I may truthfully drink it straight out of the jug. I wish to drink it straight out of the jug!

Whereas my plating up effort above may look somewhat sloppy and doesn’t evaluate to what a fancy restaurant may do, I can completely promise you this – the flavour will knock your socks off and rival something you will get at advantageous eating eating places.

And that is straightforward. Simple, straightforward, straightforward (image me leaping up and down as I chant that!). It’s as straightforward as 1-2-3:

1. Sear pork tenderloin, plonk in oven to complete cooking, take away from skillet to relaxation;

2. Cook dinner mushrooms, take away, then prepare dinner onion and garlic; and

3. Add Marsala wine, chicken inventory/broth then cream. Simmer to scale back and that’s when the magic occurs and this unimaginable gravy sauce is created…

Truly, it’s humorous I point out posh eating places as a result of I really did a photograph shoot for a consumer for a Matt Moran recipe. (Matt Moran is likely one of the high critical cooks / restauranteurs in Australia). And the sauce for his recipe was similar to this, besides he used vermouth as an alternative of Marsala.  It was that images task that prompted me to share this recipe. 🙂

Hope you contemplate making an attempt it!  

Pork Tenderloin with Creamy Marsala Sauce Recipe

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Serves: 3 Prep Time: 5 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 336 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Notes

1. This is also really gorgeous made with other cuts of pork like cutlets. And also with chicken.
2. Marsala is a fortified wine like port and sherry. It's a bit sweet and has beautiful layers of flavour, usually a hint of spice with caramel flavours. It is VERY good value - I use a brand called Boronia from Dan Murphy's (in Australia) that costs $9 for a large bottle that lasts for years and years.
SUBSTITUTES: Sherry (best), sweet vermouth or port (next best) or brandy.Non alcoholic option: This sauce is very much based on the Marsala flavours but if you need to make this non alcoholic, you can leave the marsala out in which case this will be like a creamy gravy.
SWEET OR DRY? I use sweet, I think it goes beautifully with pork. But dry is absolutely gorgeous too, and if you want a touch of sweet just add a wee bit of sugar or honey into the gravy!
3. Tarragon is a herb commonly used in French cooking. It has a very unique flavour, almost like aniseed. It goes spectacularly well with alcohol based creamy sauces like this one, and it's based on a recipe by Matt Moran, one of Australia's most famous chef's, that I made and photographed for a client.
You can sub with thyme or leave it out. I promise the sauce is delish even without!
4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part):* For a slight blush of pink, which is how I like it (per photo), take it out of the oven when the internal temperature of the pork is 150F/65C - takes 15 minutes at 200C/390F. After resting for 10 minutes, it will be 155F/68C. * For no pink, take it out of the oven when the internal temperature of the pork is 155F/68C - takes 18 minutes at 200C/390F. After 10 minutes, it will be 160F/70C