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
Pre-heat oven to 350°. Coat tenderloin generously with mustard.
Oil a 9 x 13-inch baking dish.
Heat oil in a large skillet over medium-high heat; when hot, add the pork and brown evenly on all sides
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°).
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.
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.