Pork Tenderloin with Dijon Marsala Sauce

Pork tenderloin was on sale at our grocery store this week so we decided to pick one up and find a recipe to try. The winning recipe came from non other than allrecipes.com. Enjoy.

Pork Tenderloin with Dijon Marsala Sauce

Ingredients
2 pork tenderloins
4 Tablespoons Dijon mustard
1 Tablespoon oil
2 Tablespoons butter
2 shallots, minced (I used about 1/3 cup diced onion)
1 cup Marsala wine
1 Tablespoon Dijon mustard
1 cup heavy cream

Directions
Coat tenderloins generously in Dijon mustard. (It may not take the whole 4 Tablespoons)

Heat oil in large skillet. Arrange tenderloins in pan and brown the meat, rotating to brown evenly. Place skillet in 350° oven for 20 minutes. Turn tenderloins and cook for 20 minutes longer.

Remove pan from oven. Place meat on a clean plate, cover with foil and allow meat to rest. In same pan, melt butter and cook shallots until soft. Stir in Marsala, mustard and cream. Cook until volume reduces by half. Slice meat and spoon sauce over meat to serve.

Amanda's Analysis:
As I have mentioned before, pork is not my favorite meat. However this dish was very good. The sauce was very creamy and added a great flavor to the meat. There is nothing I would change about this recipe and I can see myself making it again. I give this tenderloin 6 spoons.

John's Jibba-Jabba:
As I have mentioned before, pork is my favorite meat. This dish was a perfect example of how good the other white meat can be. The pork did not dry out and the sauce was surprisingly excellent. I give this tenderloin 7 spoons.