I was planning nice VALENTINE’S DAY dinner for my husband and my children this year.
Unfortunately, my plan didn’t work out…… We ended up spending the Valentine’s Day with my best friend and her family over at their house.
As much fun as it was I knew that there was a fresh PORK tenderloin waiting for me at home to deal with.
Hubby was suppose to leave for work late Sunday night….luckily it got postponed till Monday night.
Perfect chance to make him post Valentine’s Day dinner before he leaves for 2 weeks again……one of his favorite dishes
….PORK TENDERLOIN with MARSALA SAUCE & Mashed Potatoes…..yummy!
This recipe serves 4
- 1 Pork Tenderloin
- Olive Oil
- 1 Shallot (finely chopped)
- 2 cups Mushrooms (sliced)
- 3 Tbsp Butter
- 1/4 cup Marsala Wine
- 1/2 cup Cream
STEP 1: Cut pork loin into 1/2″ slices. Gently tenderize them on my side with the back of your knife.Salt to taste.
STEP 2: In a large skillet heat up olive oil. Put pork loin pieces into hot oil and turn down to medium high. Brown the meat on each side for about 4 minutes per side or until done, but still tender.Remove them from the skillet and let them rest while you make your sauce.
STEP 3: In the same skillet heat up butter. Add finely chopped shallot. Cook while stirring for few minutes. Add the mushrooms and brown them with shallot. Add Marsala wine and let it reduce to about 2/3 before adding cream. Salt and pepper to taste. Stir frequently while cooking till the sauce gets thicker.
STEP 4: When you are ready put few pieces of pork tenderloin on the plate and pour over Marsala sauce.
Tip: Sometimes I substitute Sherry for Marsala when I run out. It is still delicious and very similar tasting.
Bibi's Culinary Journey