READY IN 55 mins

Pork Tenderloin with Dijon Marsala Sauce

Read Reviews (488)

"Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables." — KOALAGIRL

Directions

Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. 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.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 18, 2008

Simply delicious. I browned the tenderloin in olive oil in a cast iron skillet, and didn't bother roasting it in a different pan. While it was in the oven I sauteed some petite button mushrooms, and added them to the finished sauce which I prepared, with a couple of cloves of minced garlic, once the roast was out of the oven and resting. Koalagirl, you've outdone yourself!

—naples34102

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Most Helpful Critical Review

Dec 28, 2005

We made this for Christmas dinner and were a bit disappointed. We had to triple the recipe for a crowd, so the ingredients got a bit pricy for a mediocre result. We added the "baby bellas" (which are actually crimino mushrooms) and a bit of garlic, as well as kosher salt and pepper. The sauce took a long time to reduce (partially due to tripling the recipe). The end result was pretty bland and a bit too sweet. All in all, not worth it.

—Robbie Rice

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615 Ratings

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Jan 20, 2008

This is an excellent, very tasty dish! Definitely one of the best pork dishes on this website. The Dijon Marsala sauce is simply amazing! However, I would not coat the pork tenderloin with Dijon mustard before browning the pork in a skillet; simply brown the pork tenderloin as is before putting it in the oven. Adding lemon pepper on top of the browned pork before inserting it in the oven might be an option. For the Dijon Marsala sauce, I would cut the amount of heavy cream by half since there was lots of sauce left. As I didn't have Marsala wine, I substituted it with sherry and it turned out absolutely great. Next time, I will included half a cup of chopped mushrooms to the Dijon Marsala sauce, which incidentally, compliments pork tenderloin very well. I do not see the Dijon Marsala sauce for chicken or steak; this sauce is made for pork only. I will definitely make this dish again!

—Daniel

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Feb 14, 2005

Would rate this higher than 5 stars. Sauce is of restaurant quality. I cooked a 2 l/2 lb. loin of pork roast - while that was resting after cooking I made the sauce, sauteing mushrooms, scallions and garlic (didn't have shallots). When the mushrooms, etc. were tender I removed them and continued making the sauce. When sauce was finished I added the mushrooms back to sauce to heat up. The amount called for was perfect for this size roast - fed four of us. Served with mashed potatoes. This is very rich so I would suggest a light vegetable - like asparagus, peas, green beans. Thanks so much submitter - this is a keeper!!!

—Aspiring Chef Rita

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Sep 23, 2005

Oh my goodness, was this ever good! The sauce was incredible. During the last ten minutes of browning, I too added fresh mushrooms and instead of transfering the meat to a baking dish I just put the skillet right in the oven. Once done, I took the meat out to rest and then made my sauce in the same pan. This really added a lot of flavor to the sauce. I used fat free half and half and some seasonings and it still tasted rich and delicious. If your skillet's handle is not oven proof, just wrap the handle with aluminum foil and it'll be fine. Thanks so much Koalagirl for a lovely dish that's certainly company worthy!

—LINDA MCLEAN

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Aug 31, 2006

Fabulous...simply fabulous. I replaced the shallot with onion because that's what I had, and I don't think it made much of a difference. I also sprinkled Kosher salt and black pepper on the tenderloin before schmeering on the dijon. I think the key to this dish is remembering that there are two types of Marsala. Use the Sweet Marsala and you'll end up with creamy Golden Griddle pancake syrup! I only use Dry Marsala and the flavor of each dish really comes through. This dish was no exception. It's been a long time since I considered a sauce good enough to be a beverage! :-}

—Jewel

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Apr 14, 2007

I made this for Easter and I was very pleased with the results. Whenever I see Dijon mustard in a recipe I do tend to get leary that the sauce will taste more like mustard than anything else, but this recipe goes far beyond hiding behind a strong condiment! Very well rounded flavors in the sauce truly complement the pork. Like other reviewers, I waited for the last 20 minutes of roasting to begin the sauce. I highly recommend using shallots as the recipe specifies - while onions are similar, I believe shallots are the best with cream sauces. I served the sauce on the side for the benefit of the younger members of the family for whom the sauce was too rich. All in all, this recipe goes in the "keeper" pile! Thanks!

—Spicy Mama

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Feb 27, 2007

This was a wonderful and delicous recipe! Everyone liked it. I added crimini mushrooms and substituted shallots with onion. The tenderloin cooked in the time suggested but the slight problem that I had was that my sauce thickened very quickly. Next time I'm going to wait till the last 10 mins or so to make the sauce. Thx for the great recipe!

—TAMMY1231

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Nutrition

Calories
463 kcal
23%

Carbohydrates
12.1 g
4%

Cholesterol
163 mg
54%

Fat
26.1 g
40%

Fiber
0.1 g
< 1%

Protein
32.6 g
65%

Sodium
439 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Tenderloin with Dijon Marsala Sauce

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 463
Calories from Fat: 235

% Daily Value *
Total Fat 26.1g 40 %
Saturated Fat 13.7g 69 %
Cholesterol 163mg 54 %
Sodium 439mg 18 %
** Potassium 719mg 20 %
Total Carbohydrates 12.1g 4 %
Dietary Fiber 0.1g < 1 %
Protein 32.6g 65 %
Sugars 3.8g
Vitamin A 18 %
Vitamin C 3 %
Calcium 6 %
Iron 18 %
** Thiamin 146 %
** Niacin 122 %
** Vitamin B6 77 %
** Magnesium 18 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.