Since the tenderloin is not a working muscle in quadrupeds, it is quite tender. The not-so-secret to cooking pork is to not overcook it. For roasts and loins, I always recommend a good meat thermometer.
- 2 Moody’s pork tenderloins
- 4 T Dijon mustard
- 1 T canola oil
- 2 T butter
- 2 shallots minced
- 1 C Marsala wine
- 1 T Dijon mustard
- 1 C heavy cream
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Pre-heat oven to 350°. Coat tenderloin generously with mustard.
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Oil a 9 x 13-inch baking dish.
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Heat oil in a large skillet over medium-high heat; when hot, add the pork and brown evenly on all sides
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Transfer to baking dish and place in the oven for about 15 to 20 minutes. Turn and cook for another 15 to 20 minutes (internal temperature for medium-rare pork is 145°and medium about 155°).
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Meanwhile, melt butter over medium heat in the same skillet used to brown the pork. Cook shallots in butter until soft. Stir in Marsala, the remaining 1 T of mustard, and the cup of cream; cook until the volume of liquid is reduced by half.
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To serve, slice pork and spoon sauce over the meat.
Wine Pairing: A nice Pinot Noir or fruit-forward Red Blend pairs nicely with this meal.
Enjoy!
