Free Recipe From The Classy Gourmet

Roasted Pork Tenerloin with Sauce Marsala

For Roasted Pork Tenterloin :

3 pieces Trimmed and cleaned pork tenderloin
1 tbs. Good olive oil
¼ tsp. Fresh chopped garlic
1 tsp. Fresh thyme
Salt and Pepper to taste

METHOD:

Combine the oil, garlic and thyme together and, using your hands, rub the mixture all over the pork tenderloins. Season with salt and pepper and sear in a medium saute pan just until the sides are browned. Place the tenderloins in a roasting pan and put in a 425 degree oven. Roast for about 10-15 minutes, remove from oven and allow to rest for 5 minutes before serving.

For the Sauce Marsala:

8 oz sliced Portabella mushrooms
2 ½ cups veal demi
½ cup Marsala wine
1 teaspoon fresh, chopped garlic
salt and pepper to taste
2 oz butter

METHOD:

In a medium saucepan, saute mushrooms for about 3 minutes. Add garlic and cook for another minute. Next, while removing the pan from open flame, pour in the Marsala wine and then return to heat. Reduce the Marsala by half, and add the veal demi. Simmer over a medium heat for about 3 minutes until sauce has a smooth consistency. Adjust seasoning with salt and pepper and remove from heat. Swirl in the butter and serve.