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Herb & Mustard Pork Tenderloin In Marsala Sauce Recipe

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This recipe for Herb & Mustard Pork Tenderloin In Marsala Sauce, by , is from DAD's GOOD EATS , 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!

Tom Unwin


2/3C Breadcrumbs
1 Shallot - chopped fine
3 Garlic Cloves - chopped fine
1T Parsley - fresh, chopped fine
1/2t Thyme - dried
1t Salt
1t Pepper - freshly ground
11/2lb PorkTenderloin - about 1 1/2" thick
1T Dijon Mustard
For the Sauce:
1/2C Marsala Wine
1/2C Beef Broth
1C Mushrooms - sliced thin
1/4C Butter

1. In a shallow dish, combine crumbs, shallot, garlic, parsley, thyme and 1/4t each salt and pepper.
2. Season the port tenderloin with the remaining salt and pepper. Spread the Dijon mustard over the port tenderloin.
3. Roll the tenderloin in the breadcrumb mixture.
4. Bake in a pre-heated oven, at 425 for about 20 minutes.
For the Marsala Sauce:
1. Remove the pork tenderloin from the baking dish, move from the oven to the stove top.
2. Add the butter to the pan and deglaze - add the mushrooms and cook through.
3. Complete the deglazing with the marsala and the beef broth.

VVV Good! Made for Mike and Lynn McKay - March 21/07
I doubled the recipe so it took more like 40 min to cook.
Serve with Marsala Sauce

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
VVV Good. Served to Mike and Lynn McKay March 21, 2007




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