Pork Tenderloin with Dijon Marsala Sauce
Pork Tenderloin with Dijon Marsala Sauce pairs juicy, oven-finished pork with a silky Marsala and Dijon pan sauce. The browned exterior gives a savory depth, while the wine, shallots, and cream reduce to a luxurious finish that’s balanced and aromatic. Ideal for a weeknight upgrade or a dinner party centerpiece.
- Prep15 mins
- Cook40 mins
- Serves6
- DifficultyMedium
- 1
Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish.
- 2
Coat pork tenderloins generously with 1/4 cup Dijon mustard. Heat 1 tablespoon oil in a large skillet over medium-high heat; brown the tenderloins, turning to brown them evenly. Transfer the tenderloins to the prepared baking dish.
- 3
Bake in the preheated oven for 20 minutes; flip and continue baking until your preferred doneness, about 20 minutes more.
- 4
Meanwhile, melt butter in the same skillet over medium heat. Add the shallots; cook until soft. Stir in the Marsala, cream, and 1 tablespoon Dijon mustard; cook until reduced by half.
- 5
Slice the tenderloins; place them on a serving dish. Spoon the sauce over the pork; serve.
- Calories 432.57 kcal High
- Protein 31.21 g Good Source
- Carbs 12.38 g Moderate
- Total Fat 23.56 g High
- Saturated Fat 12.49 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 142.97 mg High
- Sodium 1146.07 mg High
- Fiber 2.43 g Low Source
- Sugar 4.84 g Moderate
- Added Sugar 4.76 g Moderate
- Calcium 30.54 mg Low Source
- Iron 0.7 mg Low Source
- Potassium 61.51 mg Low Source
- Vitamin A 183.86 mcg_rae Good Source
- Vitamin C 5.48 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Mustard
- Alcohol 🚫🍷