Pork Tenderloin With Dijon Marsala Sauce

"Adapted from a recipe by KoalaGirl on allrecipes.com."
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Ready In:




  • Preheat oven to 350°F
  • Coat pork tenderloins generously with mustard. Heat oil in a large oven-safe skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly.
  • Transfer pan to oven and bake for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
  • Meanwhile, melt butter over medium heat. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
  • Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Questions & Replies

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  1. I made this with some left over pork tenderloin that I had. I used fat-free half and half in the sauce and added some mushrooms and green onions. It was very good. Thanks for posting!
  2. One of our favorite recipes! My husband and I make this all the time! You have to try it!
  3. This was out of this world! I used Brownwood Farms Kream Mustard instead of Dijon otherwise followed the recipe...The gravy is to die for.
  4. We grilled the pork (without the mustard), but served it with the Dijon/Marsala sauce. The sauce was absolutely FABULOUS! It would be terrific with other dishes, like steak or perhaps chicken. The sauce was quite easy to prepare, and our guests loved it.


I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
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