Pork Tenderloin with Creamy Marsala Sauce
Try this Pork Tenderloin with Creamy Marsala Sauce recipe.
Try this Pork Tenderloin with Creamy Marsala Sauce recipe.
- 1 garlic clove minced
- 1 tbsp olive oil
- 1/4 cup cream
- 2 cups chicken broth low sodium
- 1 1/2 tbsp flour
- 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
- 1/2 cup marsala (note 2)
- 5 tarragon leaves (optional) (thyme is also lovely)
- Carbohydrate 5.74916249814212 g
- Cholesterol 626.533333371273 mg
- Fat 128.149333344916 g
- Fiber 0.0209999990463257 g
- Protein 152.710266668219 g
- Saturated Fat 37.8064522291984 g
- Serving Size 1 1 -4 (1043g)
- Sodium 580.636944467448 mg
- Sugar 5.72816249909579 g
- Trans Fat 10.6987305561411 g
- Calories 1827 calories
Step-by-step
- Preheat oven to 200C/390F.
- Sprinkle pork with salt and pepper.
- Heat oil in an ovenproof skillet over high heat.
- Sear on all sides until nicely browned.
- Place in the oven for 15 minutes for the faintest blush of pink or 18 to 20 minutes for no pink.
- Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.
- Melt 1 tbsp butter in the same skillet over high heat.
- Cook mushrooms until browned, then remove.
- 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.
- 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.
- 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.
- Transfer to serving platter with the gravy on the side or poured over the top.
- Serve with mashed potatoes.
A Weeknight Wonder: Pork Tenderloin with Creamy Marsala Sauce
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like searching for a needle in a haystack. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But I’ve learned that even amidst the chaos, creating a memorable meal doesn't require hours in the kitchen. This Pork Tenderloin with Creamy Marsala Sauce recipe is my go-to for a weeknight dinner that feels both special and surprisingly easy to prepare.
The beauty of this dish lies in its simplicity. The pork tenderloin cooks quickly, ensuring a tender and juicy result without sacrificing flavor. The creamy Marsala sauce adds a touch of elegance, transforming a simple protein into something truly remarkable. The rich, earthy notes of the mushrooms and the subtle sweetness of the Marsala wine create a harmonious balance that complements the pork perfectly. I often find myself adding a splash of extra Marsala at the end, just to give it that little extra something special.
My kids, initially hesitant towards anything that even remotely resembles "fancy" food, have become absolute converts. They adore the tender pork and creamy sauce, happily gobbling it down with minimal fuss. This is a win-win situation for any busy parent, especially one who's trying to sneak in extra vegetables (which I confess to strategically hiding under the creamy sauce). The best part? Cleanup is minimal, a blessing after a long day.
Beyond the Weeknight:
While this recipe shines on busy weeknights, it's also surprisingly versatile for entertaining. I've served this dish to friends and family on numerous occasions, always to rave reviews. The presentation is elegant enough for a dinner party, yet the recipe remains straightforward enough that you can easily manage it even while juggling multiple conversations and refilling wine glasses.
The creamy Marsala sauce is the star of the show, but don't underestimate the importance of the perfectly cooked pork tenderloin. I find that using a meat thermometer is essential for achieving the desired level of doneness. Overcooked pork is dry and tough, but perfectly cooked pork is juicy, tender, and absolutely delectable. A little planning and attention to detail goes a long way in creating a truly memorable meal.
Tips and Variations:
One thing I love about this recipe is how adaptable it is. Feel free to experiment with different types of mushrooms, or add other vegetables like asparagus or spinach to the sauce. For a richer flavor, use a good quality dry Marsala wine. A sprinkle of fresh herbs like parsley or thyme can also elevate the dish to new heights.
Serving Suggestions:
We typically serve this pork tenderloin with mashed potatoes, as suggested in the original recipe, but roasted vegetables, a simple green salad, or even some crusty bread are excellent accompaniments. The rich sauce works wonderfully with a variety of side dishes.
In conclusion, this Pork Tenderloin with Creamy Marsala Sauce is a truly remarkable recipe that's both simple and elegant. It's the perfect solution for those busy weeknights when you want a delicious and satisfying meal without sacrificing your precious time. So next time you're looking for an easy yet impressive dinner, give this recipe a try. You won't be disappointed.
Ingredients you can easily find in your local supermarket. Enjoy!
