Juicy pork tenderloin smothered in a Creamy Marsala Sauce with Mushrooms. It's like gravy - but even better because the sauce has beautiful layers of flavour in it from the Marsala. Using wine in cooking is how posh restaurants make such beautiful sauces! Use this Marsala Sauce for other proteins like chicken, veal and beef.
Author: Nagi | RecipeTin Eats
1 lb / 500g pork tenderloin(Note 1)
Creamy Marsala Sauce
2tbspbutter(salted or unsalted)
5 oz / 150g mushrooms, sliced (I used Swiss Brown)
1/4cupfinely chopped shallots or onion
1garlic clove, minced
1/2 cup / 125 mlmarsala(Note 2)
2 cups / 500 mlchicken broth, low sodium
5tarragon leaves(optional) (thyme is also lovely) (Note 3)
1/4 cup / 65 mlcream
Preheat oven to 200C/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 (pictured) 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 with mashed potatoes of course!! (Here is my Make Ahead Mashed Potatoes recipe)
1. This is also really gorgeous 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 flavour, usually a hint of spice with caramel flavours. It is VERY good value - I use a brand called Boronia from Dan Murphy's (in Australia) that costs $9 for a large bottle that lasts for years and years.SUBSTITUTES: Sherry (best), sweet vermouth or port (next best) or brandy. Non alcoholic option: This sauce is very much based on the Marsala flavours 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.SWEET OR DRY? I use sweet, I think it goes beautifully with pork. But dry is absolutely gorgeous too, and if you want a touch of sweet just add a wee bit of sugar or honey into the gravy!3. Tarragon is a herb commonly used in French cooking. It has a very unique flavour, almost like aniseed. It goes spectacularly well with alcohol based creamy sauces like this one, and it's based on a recipe by Matt Moran, one of Australia's most famous chef's, that I made and photographed for a client.You can sub with thyme or leave it out. I promise the sauce is delish even without!4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part): * For a slight blush of pink, which is how I like it (per photo), take it out of the oven when the internal temperature of the pork is 150F/65C - takes 15 minutes at 200C/390F. After resting for 10 minutes, it will be 155F/68C. * For no pink, take it out of the oven when the internal temperature of the pork is 155F/68C - takes 18 minutes at 200C/390F. After 10 minutes, it will be 160F/70C