Description
This Pork Tenderloin with Creamy Marsala Sauce is a succulent and flavorful dish featuring tender pork seared to perfection and finished in the oven, served with a rich, creamy sauce made from Marsala wine, mushrooms, shallots, and fresh herbs. It’s an elegant yet simple recipe perfect for a weeknight dinner or special occasion.
Ingredients
Scale
For the Pork Tenderloin
- 1 tbsp olive oil
- 1 lb / 500g pork tenderloin
- Salt and pepper, to taste
For the Creamy Marsala Sauce
- 2 tbsp butter (salted or unsalted)
- 5 oz / 150g mushrooms, sliced (Swiss Brown recommended)
- 1/4 cup finely chopped shallots or onion
- 1 garlic clove, minced
- 1 1/2 tbsp flour
- 1/2 cup / 125 ml Marsala wine
- 2 cups / 500 ml chicken broth (low sodium)
- 5 tarragon leaves (optional; thyme can also be used)
- 1/4 cup / 65 ml cream
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) to prepare for roasting the pork tenderloin.
- Season Pork: Sprinkle the pork tenderloin generously with salt and pepper to enhance the flavor.
- Sear Pork: Heat the olive oil in an ovenproof skillet over high heat. Sear the pork on all sides until it is nicely browned to lock in juices and develop flavor.
- Roast Pork: Transfer the skillet with the seared pork to the preheated oven. Roast for 15 minutes if you prefer a faint blush of pink inside, or 18 to 20 minutes if you prefer it fully cooked through. Refer to internal temperature guidelines to ensure proper doneness.
- Rest Pork: Remove the pork from the skillet and place it on a plate. Cover with foil and set aside in a warm place to rest while you prepare the sauce.
- Make Sauce – Sauté Aromatics and Mushrooms: In the same skillet, reduce heat to medium and add the butter. Once melted, add the sliced mushrooms, finely chopped shallots or onion, and minced garlic. Sauté until the mushrooms are browned and the shallots are translucent, about 5-7 minutes.
- Make Roux: Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Liquids: Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and lift any browned bits. Let the wine reduce slightly for about 2 minutes.
- Simmer Sauce: Add chicken broth and tarragon leaves. Bring the sauce to a gentle simmer and cook until it thickens and reduces by about one-third, approximately 10 minutes.
- Finish Sauce: Stir in the cream and remove from heat. Adjust seasoning with salt and pepper as needed.
- Serve: Slice the rested pork tenderloin and serve it topped with the creamy Marsala sauce.
Notes
- Note 1: Use fresh, high-quality pork tenderloin for the best flavor and tenderness.
- Note 2: Marsala wine is a sweet Italian fortified wine. Use dry or sweet Marsala according to your preference, but sweet is traditional for this recipe.
- Note 3: Tarragon adds a lovely herbal note, but thyme can be substituted if preferred or if unavailable.
- Note 4: Internal pork temperature should reach 145°F (63°C) for medium rare or 160°F (71°C) for medium to ensure safe consumption.
