Pork Tenderloin with Creamy Marsala Sauce

Method11 steps

1. 1

   Step 1: Preheat the oven to 200°C. Slice the mushrooms, finely chop the shallots and mince the garlic. Measure the sauce ingredients before heating the skillet.

2. 2

   Step 2: Season the whole pork tenderloin (500 g) with salt and black pepper.

   Uses 500 g pork tenderloin · Salt, to season the pork · Black pepper, to season the pork

3. 3

   Step 3: Heat the tablespoon olive oil (1 tbsp) in an ovenproof skillet over high heat. Add the seasoned tenderloin from step 2 and turn it to brown every side.

   Uses whole seasoned pork tenderloin · 1 tbsp olive oil

4. 4

   Step 4: Transfer the skillet and browned pork from step 3 to the oven. For the selected lightly pink route, check from about 15 minutes and continue until the thickest center reaches 65°C. The thermometer reading determines when to remove it.

   Check roasted tenderloin · 15 minUses browned tenderloin and skillet cooking juices

5. 5

   Step 5: Lift the roasted tenderloin from the skillet in step 4 onto a plate, cover loosely with foil and rest for at least 10 minutes. Keep any juices that collect on the plate. While it rests, use the same skillet to make the sauce in the following steps.

   Finish tenderloin rest · 10 minUses All roasted pork; skillet juices stay in the pan

6. 6

   Step 6: In the skillet from step 4, melt 1 tbsp of the butter over high heat. Add all the mushrooms (150 g) and cook until browned, then lift them onto a separate plate, leaving the pan juices in the skillet.

   Uses skillet juices remaining after the pork is lifted out in step 5 · 1 tbsp butter for the mushrooms · 150 g mushrooms, sliced

7. 7

   Step 7: Reduce the heat to medium-high and melt the remaining 1 tbsp butter in the skillet used for step 6. Add the shallots (¼ cup) and garlic (1) and cook for about two minutes, until softened. Stir in the flour (1½ tbsp) until evenly mixed.

   Check softened shallots · 2 minUses skillet juices after the browned mushrooms have been lifted out · Remaining 1 tbsp butter for the shallots and garlic · ¼ cup finely chopped shallots · 1 garlic clove, minced · 1½ tbsp flour

8. 8

   Step 8: Add the Marsala (125 ml) to the flour-coated shallots and garlic from step 7. Cook for about one minute, stirring up the browned bits, until the Marsala has mostly evaporated.

   Uses flour-coated shallots, garlic and skillet juices · 125 ml Marsala

9. 9

   Step 9: Add the chicken broth and optional tarragon leaves (5) to the Marsala mixture from step 8, whisking until smooth. Bring to a simmer, checking from three minutes and allowing roughly three to five minutes or longer as needed until the liquid has reduced by half.

   Check sauce reduction · 3 minUses Marsala and flour-coated aromatics · 500 ml low-sodium chicken broth · 5 tarragon leaves, optional

10. 10

    Step 10: Stir the cream (65 ml) into the reduced sauce from the preceding step. Once the pork has rested at least 10 minutes, return the pork and all its collected plate juices from step 5, along with the browned mushrooms lifted out in step 6. Simmer gently, checking from one minute and allowing about one to two minutes, until the sauce coats as a thin gravy; it thickens further on serving.

    Check finished Marsala gravy · 1 minUses complete reduced Marsala and broth sauce · 65 ml cream · rested whole tenderloin and all collected plate juices · all browned mushrooms lifted out onto the separate plate

11. 11

    Step 11: Slice the cooked tenderloin from step 10 and serve it with the complete mushroom Marsala sauce. Serve the optional separately prepared mashed potatoes alongside if desired.

    Uses cooked tenderloin and complete mushroom Marsala sauce · Separately prepared mashed potatoes, optional, to serve