StoneGable Garlic Pork Tenderloin With Dijon Marsala Sauce

2 pork tenderloins

1-2 TBS olive oil

salt and pepper

4 cloves garlic, presssed

2 TBS butter

2 TBS shallots, minced

1 cup Marsala wine

1 TBS Dijon mustard

1 cup heavy cream

1 TBS fresh parsley, chopped

Rub pork with 1TBS olive oil, pressedĀ garlic, salt and pepper. Put in a baking dish and seal with plastic wrap. Refrigerate forĀ 30 minutes up to 2 hours.

Preheat oven to 425 degrees.

Heat remaining olive oil in a large skillet on medium high heat. Add the pork tenderloin and brown on all sides.
Put pork back into the baking dish and roast for 20-25 minutes until done. When the tenderloin comes out of the oven let it rest for 10 minutes tented with foil. Slice into 1/2 inch rounds.Meanwhile in the large skillet, add butter and shallots and cook over a medium low heat, until shallots are translucent and soft.

Pour in Marsala wine, off the heat. Stir up all the brown bits. Return to heat. Add mustard and heavy cream. Cook until sauce reduces by half. Serve over pork.

Sprinkle with parsley if desired.

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