Pork tenderloin in a Dijon Marsala sauce
Nov 6, 2017 7:58:34 GMT -6
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BUCKY, JCON, and 1 more like this
Post by dauntless on Nov 6, 2017 7:58:34 GMT -6
Ok...just made this the other day and the recipe comes from All Recipes where I get most of my newer ideas from:
allrecipes.com/recipe/57002/pork-tenderloin-with-dijon-marsala-sauce/
To sum it up, take one or two tenderloins and slather them in Dijon mustard....throw them in a pan with some heated oil to brown all the sides and seal up those juices. They then go into an oven dish at 350 degrees for 20 mins...then flip and in for another 20. Meanwhile add a couple.of tablespoons of butter to that same pan you braised the meat in and simmer up a coupled of minced shallots. Once soft, add a cup of Marsala wine, a couple squirts of the mustard, and a cup of heavy cream. Let it simmer down and thicken. Mash up potatoes of your choice (I love the reds, skins and all)....take the tenderloins out to rest for 10...slice them up and serve them over the mashed taters and spoon sauce over it all and serve with veggies of your choice... asparagus for me please!
allrecipes.com/recipe/57002/pork-tenderloin-with-dijon-marsala-sauce/
To sum it up, take one or two tenderloins and slather them in Dijon mustard....throw them in a pan with some heated oil to brown all the sides and seal up those juices. They then go into an oven dish at 350 degrees for 20 mins...then flip and in for another 20. Meanwhile add a couple.of tablespoons of butter to that same pan you braised the meat in and simmer up a coupled of minced shallots. Once soft, add a cup of Marsala wine, a couple squirts of the mustard, and a cup of heavy cream. Let it simmer down and thicken. Mash up potatoes of your choice (I love the reds, skins and all)....take the tenderloins out to rest for 10...slice them up and serve them over the mashed taters and spoon sauce over it all and serve with veggies of your choice... asparagus for me please!
