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.
Ingredients
- 2 pork tenderloins
- 4 tablespoons Dijon mustard
- 1 tablespoon oil
- 2 tablespoons butter
- 2 shallots, minced
- 1 cup Marsala wine
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9×13 inch baking dish.
Step 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.
Step 3
Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
Step 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.
Step 5
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 463 | |
% Daily Value * | |
Total Fat26g | 33% |
Saturated Fat14g | 69% |
Cholesterol163mg | 54% |
Sodium439mg | 19% |
Total Carbohydrate12g | 4% |
Dietary Fiber0g | 0% |
Total Sugars4g | |
Protein33g | |
Vitamin C2mg | 8% |
Calcium46mg | 4% |
Iron2mg | 10% |
Potassium719mg | 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.
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