Pork Tenderloin with Dijon Marsala Sauce You Have To Try

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Pork Tenderloin with Dijon Marsala Sauce

"Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely scrumptious! Try the sauce over different cuts of meat and greens."

Ingredients :

2 red meat tenderloins
four tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

Preheat oven to 350 degrees F (a hundred seventy five stages C). Coat red meat tenderloins generously with mustard. Oil a 9x13 inch baking dish.
Heat oil in a huge skillet over medium-excessive heat. Arrange tenderloins in pan, and brown the meat. Turn to brown calmly. Transfer meat to organized baking dish.
Bake in preheated oven for 20 mins. Turn, and hold cooking for 20 mins, or till favored doneness.
Meanwhile, soften butter over medium warmth within the identical pan used to cook dinner the pork. Cook shallots in butter till gentle. Stir in Marsala, mustard, and cream, and cook dinner until extent of liquid is reduced by half.
Slice red meat, and region on a serving dish. Spoon sauce over meat, and serve.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, prepare dinner it lightly, and make smooth-up easier.

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