Reviewed: Apr. 8, 2009

I had this at my sister's house for bookclub. It was the best! Very tender and flavorful. I snuck the leftovers out of her house! lol

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Kim

Cooking Level: Intermediate

Living In: East Wenatchee, Washington, USA

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Reviewed: Apr. 7, 2009

Very easy and quick recipe, except that I thought the sauce should have been thicker and while I did cook long enough to reduce the liquid by half, it still never thicken up like the picture shows. The flavor was good though so we enjoyed it, especially my husband since he isn't all that crazy about creamy sauces so he was happy about it not being thicker. I did cook mushrooms to add to it, but the only other thing I did different from the recipe was not using the same pan I browned the pork in, as I didn't want the fat from the pork in my Marsala sauce. Should that have made a difference? I would give this a 5 if I could have gotten the sauce to thicken.

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Lizzie

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Reviewed: Apr. 5, 2009

This was the best Marsala Sauce I've ever tasted. I used 1/2 cup Sweet and 1/2 cup Dry Marsala.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 31, 2009

This sauce is delicious and worthy of 5 stars. I used shallots the first time, but I didn't have any the second time, and I used white onions instead, and it was still delicious. I highly recommend trying this recipe.

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marmea

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Reviewed: Mar. 29, 2009

I just needed this recipe for the sauce. It was very, very good and smelled delicious while cooking. I did use the shallots and not onion (as written), but also threw in some mushrooms. We did like it much better with mushrooms. Really good sauce.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 28, 2009

This recipe was delicious. I used 1 clove of garlic instead of shallot & about 1/2 cup skim milk instead of cream. Lovely.

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VC

Cooking Level: Expert

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Reviewed: Mar. 27, 2009

This recipe is awesome. I have made it twice now. The second time I did not have shallots in the house but added garlic powder to both the meat and the sauce. I am making it again tonight.

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mlg

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Reviewed: Mar. 25, 2009

Very good. Sauted chopped garlic and mushrooms with the shallot. Followed other reviews and browned seasoned loin before coating with mustard. Sauce was perfect.

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MARIE CORNS

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: Mchenry, Illinois, USA

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Reviewed: Mar. 24, 2009

Substituted red onion for shallot since that's what I had on hand. Very good, wouldn't change a thing.

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KIRSTENS18

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Reviewed: Mar. 18, 2009

DDDDDDDelicious! I put potatoes in with the tenderloin and we drizzled the sauce of the potatoes too. Yummy!

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wifey

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Mar. 18, 2009

Oh my! So good! My 10 year old son ate half of it before I could even serve our plates!

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sixgermans

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

This was good, but had way too much marsala. I will make it again, but cut the marsala by half and add some mushrooms as suggested by others.

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fritzandcole

Cooking Level: Intermediate

Living In: Norwell, Massachusetts, USA

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Reviewed: Mar. 4, 2009

FABULOUS!!! Only way I can describe it. It was soooo tender and juicy and I loved the sauce! I made this according to the recipe with the exception of using white wine because I thought I had Marsala and I couldn't find it. Will definitely try again with the Marsala.....

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Cora

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Reviewed: Feb. 24, 2009

This recipe is so good! I did not have any shallots at home, so I finely chopped some red onion instead. I used cooking Marsala wine and it was such a wonderful flavor with the Dijon and onion! My boyfriend absolutely loved it, and I think I'll make it for my mother when we have her over for dinner!

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GINGIN523

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Reviewed: Feb. 20, 2009

FOLLOWED THE RECIPE EXCEPT I USED SHERRY INSTEAD OF THE MARSALA WINE AS I DIDN'T HAVE ANY. A SUPER RECIPE WILL BE MAKING IT AGAIN. THANKS

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diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Feb. 19, 2009

I made this for company and it got rave reviews. I made it with the same white wine I was serving with the meal. I added some sliced mushrooms and used 10% cream. I topped it off with some fresh cracked pepper and a touch of sea salt. Even though I doubled the amount of tenderloins I didn't double the sauce as I was serving it with scalloped potatoes and fresh green beans and baby carrots in a garlic butter. Thanks for the recipe. I will make this one again

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Karenrf

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Feb. 19, 2009

OMG! The house smells wonderful while making the sauce. I have made it several times as written and it is just perfect. Browning in the Dijon Mustard first somehow seals in the juices or something as the pork tenderloin, even without the sauce, was the best I ever had. Add the sauce and it is heaven! Other times I have used half and half instead of heavy cream as it was what I had on hand and it turned out just as well. The last time I made it I threw in a box of sliced baby Portobello mushrooms and that was a nice addition too. This recipe is VERY easy and will really impress everyone with the flavor and tenderness of the pork, not to mention the enticing aroma while the sauce simmers and reduces. I am not ordinarily a Marsala fan but love it in this dish. Just the right flavor to compliment the pork well. Fabulous recipe! Thanks!

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Monica

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 16, 2009

Really good recipe. My boyfriend loved it. I don't care much for pork, but I enjoyed the taste. It's a good recipe. I would definitely recommend it to those who like pork. I served it with brown rice and roasted potatoes. Thanks. =)

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whittysx

Cooking Level: Intermediate

Living In: Bedford, Indiana, USA

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Reviewed: Feb. 16, 2009

Nice and tender and great taste. Did not have Marsala so used white wine instead and added sautéed mushrooms. Will do again, maybe with chicken breasts for a change.

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