Marsala Pork Tenderloin with Sage

Recipe by Julesong
READY IN: 2hrs 45mins




  • 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.