Pork Tenderloin with Mustard Marsala Sauce
a recipe that serves 4 plus persons by
Ingredients:
2 lbs. or more pork tenderloin
3 tablespoons Canola oil
2-4 tablespoon mustard (spicy brown, deli or Dijonnaisse)
5-6 garlic cloves cut in halves
Sauce Ingredients:
2 tablespoons of butter
2 thin slices of minced onion
1 cup Marsala
1 cup of Half and Half (for richer sauce use heavy cream)
3 tablespoons of the same mustard used on the pork
Directions:
1. Put 2 tablespoons of oil in pam sprayed 9×13 glass pan, knife stab pork on all sides and stuff garlic cloves in holes.
2. Rub mustard all over pork loin while in the glass pan, turning it to oil and mustard it, refrigerate for at 6 hours or more.
3. Preheat oven between 350-375 degrees.
4. Heat 1 tablespoon of oil in large skillet over medium high heat. Brown loin evenly and return it to the glass baking dish.
5. Begin baking process, cooking time will be 20 minutes per pound and the pork loin will be turned every 15-20 minutes. After the first 20 minutes loosely cover with aluminum foil.
6. Start sauce approximately 30 minutes before pork loin is cooked.
7. Melt butter over medium heat, in the same skillet meat was browned. Add onion and cook until soft.
8. Stir Marsala, mustard and half and half into skillet, bring to almost a boil and on a high simmer, stirring often until volume of liquid is reduced by half.
9. Remove meat from oven and let stand to set for 10 minutes before slicing into 1/4″-1/2″ slices and spoon sauce over meat and serve. (Warm sauce if cools before serving over meat.)
Note:
Small portabella mushroom slices taste good in the sauce. Add raw sliced mushrooms at step number 7 before the onion, when almost cooked add the onion and continue as directed.