Pork Tenderloin with Dijon Marsala Sauce

Ingredients and Weight:

• 2 pounds pork tenderloin, trimmed and cut into 1-inch medallions
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup dry Marsala wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Season pork tenderloin medallions with salt and pepper. Sear them for 2-3 minutes per side, or until golden brown.
3. Transfer the medallions to a baking dish.
4. In the same skillet, sauté onion and garlic until softened.
5. Add Marsala wine to the skillet and bring it to a boil. Reduce heat and simmer for 5 minutes, or until the wine is reduced by half.
6. Add chicken broth, heavy cream, Dijon mustard, and salt and pepper to taste. Simmer for 5 minutes more.
7. Pour the sauce over the pork tenderloins.
8. Bake for 20-25 minutes, or until the pork is cooked through and the sauce has thickened.
9. Sprinkle with parsley and serve.

Nutritional Information:

Per serving (1 medallion with sauce):

• Calories: 300
• Fat: 15g (5g saturated)
• Cholesterol: 70mg
• Sodium: 400mg
• Carbohydrates: 15g (2g sugar)
• Protein: 30g

Dish Characteristics:

• Tender and juicy pork tenderloin.
• Savory Dijon Marsala sauce with a rich and complex flavor.
• Perfect for dinner parties or special occasions.

User Comments:

• "This dish was absolutely delicious! The pork was so tender and the sauce was to die for."
• "I love the combination of flavors in this recipe. It's a perfect balance of sweet and savory."
• "This was a very easy recipe to follow and it turned out perfectly."

Special Precautions and Tips:

• To ensure the pork is cooked through, use a meat thermometer and insert it into the thickest part of the meat. It should read 145°F (63°C).
• If you don't have Marsala wine, you can substitute with another dry red wine, such as Cabernet Sauvignon or Merlot.
• Serve the dish with roasted vegetables or mashed potatoes.