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Pork tenderloin with a Dijon marsala sauce Recipe

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This recipe for Pork tenderloin with a Dijon marsala sauce, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Parker

Category:
Category:

Ingredients:  
Ingredients:  
1 pork tenderloin
2 tbsp. Dijon mustard
oil for frying
butter
2-3 small mushrooms
1 shallot finely chopped or onions
1 desert spoon Dijon mustard
1/2 cup cream.

Directions:
Directions:
Preheat oven to 175c. Coat tenderloins with the 2 tbsp. mustard. Oil an oven dish to suit. Heat oil in frypan and cook the tenderloin to brown all over. Transfer pork to the oven dish and bake for about 15 minutes then turn over and continue cooking until done to your satisfaction.
Meanwhile heat the butter in the same frypan used to cook the pork. Cook the shallots or onions until soft, add the chopped mushrooms, cook until soft again then add the marsala and cream and cook until the volume has reduced by half. Slice pork, place onto plates and pour sauce over and serve. The sauce goes well over steamed vegetables.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes plus cooking time.

 

 

 

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