Saturday, December 6, 2008

Dijon Marsala Pork Tenderloin

I used to think that I wasn't a big fan of pork. Growing up, I really only ever had it as pork chops cooked within an inch of their lives (sorry Mom!). But recently I decided to give pork another try when my local store had an incredible sale on pork tenderloin (less than $2 a pound!). The first time I made it, I baked it with sauerkraut and it was very moist, tender & yummy. So I went back to the store and stocked up and have been trying out different recipes since.

I combined the flavors I've discovered I like from those recipes to make this Dijon Marsala recipe. You have to start this recipe the night before by putting the pork in a marinade, so plan ahead. There's a few steps, but it's worth it. We had it tonight with some rice pilaf and mixed veggies. Delish!

Dijon Marsala Pork Tenderloin


Approx. 1 lb. pork tenderloin (the packages at the store usually have 2 tenderloins in them; I use just 1 for the 2 of us)
2 Tbsp. olive oil

1/3 c. soy sauce
1/3 c. Marsala wine
2 Tbsp. brown sugar

Dijon Marsala Sauce:
1 Tbsp. butter
1/2 c. fat-free half and half
1/2 c. Marsala wine
2 Tbsp. Dijon mustard


Combine the soy sauce, 1/3 c. Marsala wine and brown sugar. Pour over pork tenderloin and refrigerate for at least 8 hours and up to 24. (I usually do it the night before, so it works out to about 18-20 hours.)

When ready to make dinner, take the tenderloin out of the refrigerator and let it rest at room temperature for about 10 minutes. Preheat oven to 350 degrees. Use 1 Tbsp. olive oil to coat a 9"x13" casserole dish.

In a saute pan, heat the remaining 1 Tbsp. olive oil over medium-high heat. Place tenderloin into pan and quickly sear all sides just until the outside is gently browned (about 30 seconds per side). Put tenderloin into oiled casserole dish and save the pan you browned it in for later (for the sauce).

Bake the tenderloin at 350 for about 35-40 minutes, until internal temperature is 160 degrees (it will still be a little pink in the center, but that's OK!). About 25-30 minutes into the bake time, you'll want to start the sauce. Take your browning pan (drippings and all!), add 1 Tbsp. butter and melt over medium heat. Then add half-and-half, Marsala wine and Dijon mustard. Stir or whisk until well combined. Let the sauce come to a gentle simmer and continue cooking until the liquid is reduced by half.

When the tenderloin is finished baking, let it rest for 5-10 minutes before cutting into 1/2" slices. Then plate and drizzle Dijon Marsala sauce over the pork slices before serving.

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