We had this for dinner last night. WOW!! We all felt it was restaurant quality flavors! Excellent recipe! Only changes we made were very minor. We had to add a little cornstarch to the sauce, to get it to thicken, and we put some pepper on the meat after we put the dijon mustard on it. Other than that, it was done exactly as directed. It is not a hard recipe to do, which is another plus! We will most definitely be making this recipe again! Kudos to KOALAGIRL for sharing it with all of us!

Awesome! Made with 2 small tenderloins about a pound each. I did use a cast iron skillet and browned the meat seasoned with a little s&p 1st. once browned rubbed with dijon and returned to pan to make a crust and to have those great pan bits. removed the meat and lightly wiped out pan to remove the loose bits to keep the sauce creamy and not loose any of the good stuff. De-glazed pan with a bit of marsella and the butter, added chopped onions (what I had) put meat back in pan a put in oven to finish off. Mine was about 25mins. Removed meat to plate and let rest while making the sauce adding a little minced garlic with the butter (the italian in me) remove pan from heat for a minute to loose some heat then adding the wine then slowly stir in the cream and mustard bring back to heat and simmer till reduced. while sauce is cooking slice the meat and arrange on platter to make it pretty, when sauce is done pour down center of slices and garnish with some fresh snipped parsley or cilantro. This dish is amazingly good. Was skeptical about mustard but the combination of flavors is wonderful and subtle. This one goes in the keeper rotation. I strongly suggest using the smaller tenderloins as opposed to one big one as they don't require as long a cooking time reducing the chance of scorching and burning. This was great, thanks Koalagirl. Happy cooking all. GG

I made this today for our Easter dinner and it was fantastic! Everyone loved it. I was a little nervous about the sauce, but hubby and I are already thinkng about what we can put the sauce on next..like steak!

For those that like a little more sauce, I tweaked it a little. I used a pint of heavy cream and a half cup of dry Marsala. I also sautéed shallots and mushrooms before adding the liquids.....turned out delicious

Absolutely fs\abulous. I've made this twice and it's so simple, flavorful and enjoyed by all. I never have shallots in the house so I substitute with red onions and garlic. The receipe doesn't indicate what size tenderloins to use. I use one tenderloin about 1.5 to 2 pounds and put in a covered baking dish for optimum moistness of the pork. To use more meat than this you should double, no TRIPLE the gravy, because it is delicious.

I made this as written but halved the recipe with one tenderloin. I browned it all over in an oven proof skillet, after coating it with the mustard. This took about 5 minutes. Then I put the skillet in a 400 degree oven to finish cooking, about 12 minutes. I cannnot imagine leaving this particular cut of pork in for 40 minutes total. Mine was juicy and slightly pink. The sauce was excellent, however, very sweet and rich. For sides, I had roasted asparagus and a saute of fresh corn, chopped onion and jalapeno pepper cooked in butter for about 4 - 5 minutes. It was a sensational meal. The jalapeno in the corn helped offset the richness of the marsala cream sauce. Thanks for this keeper!

The sauce is a bit off for me, maybe too much mustard and wine, too tangy.

It was just okay, the sauce wasn't bad but too much work to do it again!

I put Dijon over the pork and marinated in a bag for a couple of hours. We loved this. My friends wanted to lick their plates because it was so good to the last drop. Since I doubled the recipe it did take longer for the sauce to reduce but it was worth the wait.

Tried it tonight for the first time...one of my favorite recipes already!