Reviewed: Mar. 6, 2008

I used Land 'O Lakes fat free half and half and waited to coat meat after it was browned and just before putting it into the oven. I took it out @ 140ºF and let it sit covered for about 5 minutes before cutting and topping with sauce.

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KarenP

Cooking Level: Expert

Home Town: Mount Prospect, Illinois, USA

Living In: Chesterfield, Missouri, USA

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Reviewed: Mar. 4, 2008

Very tasty. Nice change of pace.

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Ralph Fimbres, Jr.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Ukiah, California, USA

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Reviewed: Feb. 28, 2008

Myself and the family really loved this recipe. The sauce is exceptional and I have used the same sauce with boneless chicken breast. Thanks so much this will be a keeper. I have already passed it on to several people.

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BETHANY

Cooking Level: Expert

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Reviewed: Feb. 28, 2008

my very picky family loved this.

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mikenjacksmom

Cooking Level: Intermediate

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Reviewed: 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!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 18, 2008

Made this for company on the weekend. Definite awesome and a 5 star. My friend is a world traveller and 6 star cruiser - she said it was as good as anything she has had. I actually browned my meat in the morning and made the sauce - I added extra shallots and garlic plus cremini mushrooms. I actually think the sauce was better having been made early and in the fridge all day until I reheated to serve. I was able to enjoy my company since I only needed to cook the meat while I did my veggies, etc. This will definitely go in my entertainment book. Always looking for recipes that can be made ahead so don't need to spend time in the kitchen when my guests arrive.

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val simmonda

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 7, 2008

My husband and I both aren't big fans of pork, but we had a tenderloin on hand so I tried this recipe. Sooooo good! we nearly ate the whole thing between the two of us. I cooked it 'till 160 degrees which took about 30 minutes. (Flip halfway). My sauce wasn't that thick at first so I added a bit of cornstarch and it was perfect. I used a pinot grigio because it was on hand and cooked my green beans in it as well. (With chicken broth powder and garlic). Definitely a way so jazz up a pork dinner!!!!

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mmdesjarlais

Cooking Level: Intermediate

Home Town: Windham, Connecticut, USA

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Reviewed: Feb. 6, 2008

I was surprised at how well this recipe turned out. My hubby thought it tasted better the next day. I did everything exactly as written. Next time I will double the sauce & buy a better meat therm.

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HMB

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Reviewed: Feb. 5, 2008

Pork is pork but in this instance this was a wonderful recipe. Just happened to have all the ingredients and it turned out great. Kudoo's to the originator.

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Hope

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Reviewed: Feb. 4, 2008

GREAT! This is worthy of a holiday main coarse!

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kellywin

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 29, 2008

Very good. Too much left over sauce though. I would definately make this again.

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OHMAMAMIA

Cooking Level: Expert

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Reviewed: Jan. 28, 2008

This was a fabulous recipe!! I used half and half instead of the heavy cream to lighten the recipe up and it turned out great! I would definitely serve this to company. My husband couldn't get enough of it. Thank you!

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JANELLEMP

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Reviewed: Jan. 27, 2008

This was very good. My family enjoyed it very much. I will make this again.

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cookingood

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

Living In: Allen, Texas, USA

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Reviewed: Jan. 27, 2008

Delicious! Made it last night for guests and they wouldn't leave without the recipe. I did saute cremini mushrooms along with the shallots, but other than that, wouldn't change a thing!

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SARAHNEVILLE

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: Jan. 24, 2008

Very Very Very Good! I did the recipe EXACTLY as written. I don't think it needs mushroom, it is delicious and perfect as is. I would try mushroom and see the difference in the future.

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Amihan

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Mill Valley, California, USA

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Reviewed: 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!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 10, 2008

This was an excellent recipe. We added mushrooms as other reviews stated. We only used 15% cream, as heavy cream is a bit too high in fat. We have a recipe that is very similar to this: instead of the cream put 1 can beef consommé and add mushrooms. This is a good variation for lactose intolerant ppl.

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Jennifer

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 8, 2008

Sooo tender and flavorful. I needed to cut down on the Marsala so I added a little more of the dijon. Great recipe!!

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Robin S.

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Jan. 8, 2008

We really enjoyed this recipe. The sauce was good and flavorful. I did change it a bit. I rubbed the tenderloin with a garlic, olive oil, fresh rosemary and fresh tyme mix before rubbing with dijon. The we seared it as directed. As far as the cooking time - I'm not sure because we just used my new stocking stuffer which is an oven proof thermometer. Baked at 350 till it came up to 160. It was perfectly cooked and moist and tender and the sauce complimented it very well! Will make again. At least the same oven temp and sauce! Thanks for the recipe!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

This was awesome! We served it for Christmas dinner following the recipe exactly except for substituting low-fat half and half for the heavy cream. We used dry marsala wine and browned the pork in a non-stick pan (Anolon) to prevent any burning. We took the pork out of the oven two minutes shy of the recipe and let it rest for about fifteen minutes covered w/ aluminum foil, and it was juicy, tender and delicious w/ no traces of pink. Fabulous and elegant, thanks for the post!

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Pork Tenderloin with Dijon Marsala Sauce

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