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!
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I made this as written but halved the recipe with one tenderloin. I browned it all over in an...