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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Port Tenderloin with Dijon Marsala Sauce Recipe

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This recipe for Port Tenderloin with Dijon Marsala Sauce is from Our Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pork tenderloin
5 tbsp dijon mustard
1 tbsp oil
2 tbsp butter
2 shallots
1 c Marsala or any red wine
1 c heavy cream
1 c sliced fresh mushrooms
Directions:
Directions:
Coat pork tenderloin generously with 4 tbsp of mustard. Oil a 9 x 13 baking dish.

In a large skillet, heat oil over medium-high heat. arrange tenderloins in pan and brown the meat on both sides. Transfer meat to prepared baking dish.

Bake in a preheated 350º oven for 20 minutes or more depending on size of tenderloins.

While the tenderloins are baking, in the same skillet that was used to brown the tenderloin, melt the butter and add your shallots and mushrooms and cook until tender. Stir in Marsala/red wine, remaining mustard and cream. Cook until volume of liquid is reduced by half.

If sauce didn't thicken, add 1 teaspoon cornstarch. stir.

Slice pork and place on a serving dish. spoon sauce over meat and serve.

 

 

 

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