PORK TENDERLOIN WITH CREAMY MARSALA SAUCE RECIPE
Provided by KodiakDavis
Number Of Ingredients 12
Steps:
- Preheat oven to 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. See Note 4 for internal cook temperatures. Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce. CREAMY MARSALA 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 (it will thicken more as you serve). Transfer to serving platter with the gravy on the side or poured over the top. Serve Recipe Notes: 1. This is also good 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 flavor, usually a hint of spice with caramel flavors. SUBSTITUTES: Sherry (best), sweet vermouth or port (next best) or brandy. Non alcoholic option: This sauce is very much based on the Marsala flavors 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. 3. SWEET OR DRY? If you want a touch of sweet just add a wee bit of sugar or honey into the gravy! Tarragon is a herb commonly used in French cooking. It has a very unique flavor, almost like aniseed. It goes spectacularly well with alcohol based creamy sauces like this one. You can sub with thyme or leave it out. 4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part): * For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150 F, takes 15 minutes at 390 F. After resting for 10 minutes, it will be 155 F. * For no pink, take it out of the oven when the internal temperature of the pork is 155 F, takes 18 minutes at 390 F. After 10 minutes, it will be 160F/70C
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
