Pork Tenderloin Marsala

We had couple of pork tenderloins in the freezer and I wanted to grill them whole but Bev wanted Pork Marsala.  The recipes I found all called for pork chops or medallions but I decided to still grill the pork whole and use the Pioneer Woman’s Marsala Sauce recipe pared down for the less sauce that I needed (we weren’t serving it over a starch).

Pork Tenderloin Marsala – Adapted from Pioneer Woman

Ingredients:

2 pork tenderloins

Garlic salt and black pepper, to taste

1 tbsp. olive oil

2 tbsp. salted butter

12 oz. cremini mushrooms, thick sliced

½ c. Marsala wine

½ c. beef broth, plus more as needed

1 tsp. cornstarch

¼ c. heavy cream

S&P to taste

Directions:

1. Season the pork all over with garlic salt and pepper.

2. Grill over medium heat on all four sides to an internal temp of 138F.

3. Pull from grill, tent and rest for 5-10 minutes

4. While the pork is cooking, heat a skillet with olive oil and butter.

5. Add the mushrooms to the skillet and cook until golden brown

6. Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)

7. Whisk the cornstarch into the heavy cream in a small bowl. 

8. When the Marsala sauce is dark and rich, pour in the cream mixture and let it bubble and thicken for another minute.  

9. Turn off the heat and stir in the remaining 2 tablespoons butter. Taste and adjust seasonings. 

10. Slice and plate the pork then spoon some of the Marsala sauce on top.

We sided it with a salad but it wasn't as pink as the picture shows.

The Verdict:

We all thought it was very good but Bev would have liked a little more Marsala in it.  It worked well using the whole tenderloin and I would make it again.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

02/08/22 event date