Pork Tenderloin with Dijon Marsala Sauce

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(809)
633 Reviews
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Pork tenderloin coated in Dijon mustard and served with a Marsala mustard sauce is absolutely delicious! Try the sauce over other cuts of meat and vegetables.

Submitted by KOALAGIRL
Updated on October 15, 2024
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Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 2 pork tenderloins

  • 1/4 cup Dijon mustard

  • 1 tablespoon oil

  • 2 tablespoons unsalted butter

  • 2 shallots, minced

  • 1 cup Marsala wine

  • 1 cup heavy cream

  • 1 tablespoon Dijon mustard

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish.

  2. Coat pork tenderloins generously with 1/4 cup Dijon mustard. Heat 1 tablespoon oil in a large skillet over medium-high heat. Arrange tenderloins in skillet; brown, turning to brown evenly. Transfer tenderloins to the prepared baking dish.

  3. Bake in the preheated oven for 20 minutes; flip and continue baking until desired doneness, about 20 minutes.

  4. Meanwhile, melt butter in the same skillet over medium heat. Add shallots; cook until soft. Stir in Marsala, cream, and 1 tablespoon Dijon mustard; cook until reduced by half.

  5. Slice tenderloins; place on a serving dish. Spoon sauce over pork; serve.

869 home cooks made it!

Nutrition Facts (per serving)

463 Calories
26g Fat
12g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 463
% Daily Value *
Total Fat 26g 33%
Saturated Fat 14g 69%
Cholesterol 163mg 54%
Sodium 439mg 19%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Total Sugars 4g
Protein 33g 65%
Vitamin C 2mg 2%
Calcium 46mg 4%
Iron 2mg 10%
Potassium 719mg 15%

* 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.