Pork Tenderloin with Dijon Marsala Sauce

Pork Tenderloin with Dijon Marsala Sauce

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"Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables."
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55 m servings 463 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
  2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
  3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
  4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
  5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 685 Ratings

Most helpful positive review

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,...

Most helpful critical review

We made this for Christmas dinner and were a bit disappointed. We had to triple the recipe for a crowd, so the ingredients got a bit pricy for a mediocre result. We added the "baby bellas" (whic...

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,...

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 wi...

Would rate this higher than 5 stars. Sauce is of restaurant quality. I cooked a 2 l/2 lb. loin of pork roast - while that was resting after cooking I made the sauce, sauteing mushrooms, scalli...

Oh my goodness, was this ever good! The sauce was incredible. During the last ten minutes of browning, I too added fresh mushrooms and instead of transfering the meat to a baking dish I just put...

Fabulous...simply fabulous. I replaced the shallot with onion because that's what I had, and I don't think it made much of a difference. I also sprinkled Kosher salt and black pepper on the tend...

I made this for Easter and I was very pleased with the results. Whenever I see Dijon mustard in a recipe I do tend to get leary that the sauce will taste more like mustard than anything else, b...

This was a wonderful and delicous recipe! Everyone liked it. I added crimini mushrooms and substituted shallots with onion. The tenderloin cooked in the time suggested but the slight problem tha...

Very tasty! My husband and I thought this was fabulous, and our 4 year old and 2 year old girls ate every bite too. I added sliced baby bella mushrooms when I sauteed the shallots. They defin...

Another five-star rating! A friend and I made this together and it turned out delicious. Her suggestion to use dry marsala instead of sweet was right on. The sauce turned out amazing with a mell...

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