Pork With Marsala Sauce
This delightful recipe elevates pork tenderloin to a culinary masterpiece, with a flavorful herb and Marsala wine marinade that infuses the meat with rich taste. The pork is first seared to perfection and then roasted in the oven until tender and juicy. A luscious sauce made from the pan drippings, Marsala wine, and fresh herbs adds a touch of elegance to this dish. Perfect for a special occasion or a cozy family meal, this pork tenderloin with Marsala herb sauce is a crowd-pleaser that will leave everyone wanting seconds.
— Constant Cookbook
Ingredients
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/4 tsp. chopped fresh rosemary
- 1/2 tsp. chopped fresh thyme
- 1 Tbs. chopped fresh basil
- 1/2 cup sweet Marsala wine
- 3/4 cup olive oil
- 1 Tbs. salt
- 1/4 tsp. freshly ground pepper
- 2 pork tenderloins, 2 to 2 1/2 lb. total
- 1/4 cup olive oil
- 1 Tbs. all-purpose flour
- 1/4 cup sweet Marsala wine
- 1 cup chicken stock
- 1 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Instructions
- To make the marinade, in a large nonreactive bowl, stir together the parsley, rosemary, thyme, basil, Marsala, olive oil, salt and pepper. Add the pork tenderloins, cover and refrigerate for 45 minutes to 1 hour.
- Preheat an oven to 350°F.
- Remove the pork from the marinade. In a large ovenproof sauté pan over medium-high heat, warm the olive oil. Add the pork and brown on all sides, 6 to 8 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 140°F, 13 to 15 minutes.
- Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes.
- Meanwhile, pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat and add the flour and Marsala. Cook, stirring with a wooden spoon to scrape up the browned bits, until the liquid is reduced by half, about 1 minute. Add the stock and cook, stirring, until the sauce thickens, 1 to 2 minutes. Stir in the parsley and season with salt and pepper.
- Cut the pork into slices 1/2 inch thick and drizzle with the sauce. Serve immediately. Serves 6.
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