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Pork Tenderloin with Dijon Marsala Sauce
This was so good and so easy. I wasn't sure about putting the mustard on the tenderloin before browning, so I did it on one and the other one I just seasoned with a little salt and pepper. You really couldn't tell the difference between the two because the sauce was so good. Didn't have marsala, so used dry sherry and didn't have shallots so used regular onion. Next time will use shallots and add mushrooms like others have said. Will stick with the sherry because we loved it! Thank you for this recipe!
1 user found this review helpful
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Reviewed On:
Feb. 4, 2010
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