Recipe by Julesong
The sauce this dish makes is delicious!
Top Review by yooper
The sauce was very good. I've never cooked with marsala wine before and was pleasantly surprised. I couldn't find fresh sage so I ended up using dried leaves, and it still tasted very good! The pork remained tender and juicy!
- 2 whole pork tenderloin (enough for 4 servings)
- freshly ground black pepper
- 1 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon ground sage
- 1 cup marsala wine
- 1 cup low sodium chicken broth
- 4 fresh sage leaves, finely chopped
- 1 small shallot, minced
- 2 tablespoons butter
Directions See How It's Made
- Place the pork in a ziploc bag or non-metallic container with salt and pepper (to taste), olive oil, lemon juice, and ground sage.
- Cover and refrigerate for at least 2 hours, turning after 1 hour.
- Preheat oven to 350 degrees F.
- Place a large ovenproof skillet over medium-high heat.
- Remove tenderloins from marinade and sear in hot pan, turning frequently until browned all over.
- Place ovenproof skillet in oven and roast for 10-20 minutes.
- (If not using an ovenproof skillet, transfer the tenderloins to a roasting pan, but use skillet to make sauce.) When cooked, remove pork, set aside, and cover to keep warm.
- Place skillet over high heat.
- When hot, add the marsala wine.
- Cook until steaming.
- Add the chicken stock, fresh chopped sage leaves, and minced shallot, scraping seared pork bits from bottom of pan.
- Cook, reducing, over high heat until the sauce reduces by at least half.
- Turn off heat add butter, stirring until melted.
- Season with salt and pepper to taste.
- Cut tenderloins on an angle into 1/2 inch thick pieces.
- Arrange on plate and serve with sauce (be careful not to overcook the pork).
- I originally found this recipe at Gail's Recipe Swap, posted by MariaD/No CA.