MARSALA SAUCE INGREDIENTS RECIPES

PORK TENDERLOIN WITH DIJON MARSALA SAUCE RECIPE | ALLRECI…

Pork Tenderloin with Dijon Marsala Sauce Recipe | Allreci… image

Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.

Provided by KOALAGIRL

Categories Pork Tenderloin

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Nutrition Facts : Calories 463.2 calories, CarbohydrateContent 12.1 g, CholesterolContent 162.9 mg, FatContent 26.1 g, FiberContent 0.1 g, ProteinContent 32.6 g, SaturatedFatContent 13.7 g, SodiumContent 439.2 mg, SugarContent 3.8 g

MARSALA SAUCE RECIPE - FOOD NETWORK

Marsala Sauce Recipe - Food Network image

Provided by Food Network

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste

Steps:

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

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