Reviewed: Dec. 29, 2008

I made this recipe while visiting with my daughter for the holidays. Everyone loved it!!! I would recommend this recipe to everyone.

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Flagrandma

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Dec. 28, 2008

Tried this the other night. I generally follow all recipes the fisrt time as written.Both my husband and I found this a little bitter. Next time I wil reduce the Marsala to 3/4 cup and add 1/4 chicken of vegtable stock. Will let you know how it turns out.

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Elaine

Cooking Level: Intermediate

Home Town: Dundas, Ontario, Canada

Living In: Waterford, Ontario, Canada

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Reviewed: Dec. 27, 2008

Wow, this was AMAZING! I followed the recipe as written but I did add a few cloves of garlic and I doubled the recipe to feed 12. The pork was amazingly tender and the sauce, OH MY the sauce! It was a huge hit at m family dinner and I got huge compliments. So easy, so fast and so yummy. Thanks Shar for a great go to recipe that I'll keep forever!

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Ingalyn

Cooking Level: Expert

Home Town: San Leandro, California, USA

Living In: Discovery Bay, California, USA

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Reviewed: Dec. 26, 2008

I tried this recipe for Christmas dinner and there wasn't a piece of meat left. I used fat free half and half and small red pearl onions since I did not have shallots. I also rubbed the the tenderloin with the dijon mustard and cooked it in a rotisseiri. Fantastic. Would definitely make again.

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Mary

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Reviewed: Dec. 24, 2008

oh my gosh - there should be a higher rating for this. first, i did add mushrooms to the sauce and made the sauce in the pan after roasting the pork in the oven, while the pork was resting. i also made this on christmas eve for my family and they went nuts. My husband doesn't like pork and has asked for it to be put on the "regular menu" and my daughter had seconds instead of dessert. I am sitting on cloud nine! I also served it with steamed broccoli and put sauce on top of it as well. Fab simply Fab!!

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 22, 2008

WOW!! I amazed myself. This is a GREAT recipe. My DD's (5 & 7) helped make the sauce and they have devoured the entire meal. My husband is not getting any dinner tonight. I followed the suggestions by many other reviewers. Cast iron, substituted onions, added mushrooms and doubled the sauce. I used lean pork chops because it is what I had. Served over white rice with peas. I can't wait to serve this to in-laws and friends. Definitely better then many local restaurants . Thank you for this wonderful recipe!

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S1eepygrl

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Reviewed: Dec. 16, 2008

I made this the other night because I happened to have just about all the ingredients except heavy cream so I substituted sour cream instead and it was just great. I will definitely make this again but may cut down on the dijon just a little since I prefer the taste of the marsala. Thanks for a great one!

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KatyB

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Newburyport, Massachusetts, USA

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Reviewed: Dec. 16, 2008

The sauce for this was delicious and the pork very tender. We served it with roasted potatoes and roasted asparagus

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KATEKANENAYLOR

Cooking Level: Intermediate

Home Town: Lenox, Massachusetts, USA

Living In: Housatonic, Massachusetts, USA

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Reviewed: Dec. 15, 2008

excellent - would make again.

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hjk458

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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Reviewed: Dec. 14, 2008

We have just finished eating this marvellous dish! I made the fol changes. Sub dijon for grainy mustard, heavy cream for skim milk w/cornstarch. Omited oil, use nonstick frypan, brown meat THEN coat with mustard before roasting. Suggest making sauce well in advance and then reheating for company to prevent standing at the stove for 30 minutes.

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Starr

Cooking Level: Expert

Home Town: Amherst, Nova Scotia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 14, 2008

im a bit confused as to which amount of mustard goes into which part of recipe - must i coat the pork wit 4tbl mustard, or use that amount in the sauce?

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karyn-louka

Cooking Level: Professional

Home Town: Cape Town, Western Cape, South Africa

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Reviewed: Dec. 13, 2008

AMAZING! I discovered this recipe on here a year or two ago and it has become a staple meal in our home. Simple enough to make for just my husband and I but also has great potential for a beautiful presentation for dinner guests! Try it... you won't be sorry! The sauce is so good you'll stand over the stove eating it all by itself!

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Stephanie

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Reviewed: Dec. 13, 2008

works well over chicken too

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Dec. 6, 2008

Very good! I added one clove of garlic, chopped, and some sliced baby bella mushrooms to the marsala sauce, otherwise made exactly as written. Excellent!

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MrsPinky

Cooking Level: Expert

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Reviewed: Dec. 6, 2008

Made this and the family loved it. A quick easy and delicious new way for us to cook a pork tenderloin.

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Eric & Kaki

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Reviewed: Nov. 29, 2008

This was delightful. Easy to make and very tasty. My family has added it to the "keeper" box. I browned the pork in a cast iron skillet and put it directly in the oven, then made the sauce in it after the pork was cooked.

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Toni

Cooking Level: Expert

Home Town: West Valley City, Utah, USA

Living In: Paradise Valley, Arizona, USA

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Reviewed: Nov. 15, 2008

OH MY GOODNESS....THIS IS ABSOLUTELY POSITIVELY PHENOMENAL!!!! YUM! YUM! YUM! This is my second time making it, and it tasted even better than the first time!! I followed other suggestions by adding fresh garlic and baby bella mushrooms to the shallots, and I also did not add the mustard directly to the pork before browning. I just threw some salt and pepper (because the sauce is so good, it does not need other seasonings), and then browned it in olive oil. I also did all the browning, baking, and sauce making in a cast iron skillet like "naples" suggested. What a fabulous idea! Made for easy clean up, while flavoring the sauce so wonderfully!! The pork was tender and juicy, and the sauce.....oh the sauce!! You may want to lick the plate when you're done!!" The whole family loved it! Thank you Koalagirl!! I will be making this for many years to come!! (and thank you to all of you for your suggestions!)

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lilmama1982

Cooking Level: Intermediate

Home Town: Ontario, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 15, 2008

This is "lick the plate" good. I had no heavy cream, but still wound up with a delicious sauce. I had to substitute onion for the shallot, with no regrets. It is a potent sauce, in that a little goes a long way for flavor. I couldn't have drowned the pork in it. But wow! so yummy!

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Lauren

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Reviewed: Nov. 10, 2008

This was excellent. I did not have marsala wine, so I had to use port, since that was all I had on hand. I also substituted onions for the shallots. I just had one large tenderloin and the sauce was just the perfect amount. Thanks.

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