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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OMG! The house smells wonderful while making the sauce. I have made it several times as...