↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 tablespoon olive or vegetable oil
2 tablespoons unsalted butter (divided use)
Salt and freshly ground black pepper
1 1/2 to 2 pounds pork tenderloins, trimmed of silverskin and excess fat
1 pound assorted mushrooms, stemmed and cut into bite-size chunks
1 medium onion, cut into 3/4 -inch chunks
1/2 cup dry Marsala wine
1/2 cup chicken broth
2 tablespoons finely chopped flat-leaf parsley leaves
Preheat the oven to 375. Heat the oil and 1 tablespoon of the butter over medium heat in a large braiser, deep saucepan or heavy roasting pan large enough to hold all the ingredients.
Season the trimmed tenderloins all over with salt and pepper, then add to the pan. (If the tenderloins are a little long for the pan, cut them in half crosswise.) Cook for 6 to 7 minutes, turning the tenderloins halfway through so that they are browned on the bottom and top. Use tongs to transfer them to a large plate. They will not be cooked through.
Increase the heat to medium-high and add the mushrooms to the pan. Cook, stirring, for 2 to 3 minutes, then add the onion. Cook for 2 to 3 minutes, just until the onions start to soften around the edges. Season lightly with salt and pepper.
Return the pork tenderloins to the pan, which will be a little crowded, then place the pan in the oven and roast for about 20 minutes, until the internal temperature of the tenderloins registers 160 F.
Use tongs to transfer the tenderloins to a plate; cover loosely with aluminum foil to keep them warm.
Return the pan with the mushrooms and onions to the stove over medium-high heat. Cook for 3 to 4 minutes, until the pan juices have almost evaporated. Add the Marsala and broth; cook for 3 to 4 minutes, until the liquid has reduced by half.
Cut the remaining tablespoon of butter into several small pieces and add to the pan in several additions, stirring as the butter melts. Taste and add seasoning as needed. Remove from the heat.
Cut the tenderloins crosswise into thin slices; divide among individual plates. Top with mushroom sauce and a sprinkling of parsley.
Makes 6 servings.
view more member recipes
ROASTED PORK TENDERLOIN AND MUSHROOM MARSALA
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 tablespoon olive or vegetable oil
2 tablespoons unsalted butter (divided use)
Salt and freshly ground black pepper
1 1/2 to 2 pounds pork tenderloins, trimmed of silverskin and excess fat
1 pound assorted mushrooms, stemmed and cut into bite-size chunks
1 medium onion, cut into 3/4 -inch chunks
1/2 cup dry Marsala wine
1/2 cup chicken broth
2 tablespoons finely chopped flat-leaf parsley leaves
Preheat the oven to 375. Heat the oil and 1 tablespoon of the butter over medium heat in a large braiser, deep saucepan or heavy roasting pan large enough to hold all the ingredients.
Season the trimmed tenderloins all over with salt and pepper, then add to the pan. (If the tenderloins are a little long for the pan, cut them in half crosswise.) Cook for 6 to 7 minutes, turning the tenderloins halfway through so that they are browned on the bottom and top. Use tongs to transfer them to a large plate. They will not be cooked through.
Increase the heat to medium-high and add the mushrooms to the pan. Cook, stirring, for 2 to 3 minutes, then add the onion. Cook for 2 to 3 minutes, just until the onions start to soften around the edges. Season lightly with salt and pepper.
Return the pork tenderloins to the pan, which will be a little crowded, then place the pan in the oven and roast for about 20 minutes, until the internal temperature of the tenderloins registers 160 F.
Use tongs to transfer the tenderloins to a plate; cover loosely with aluminum foil to keep them warm.
Return the pan with the mushrooms and onions to the stove over medium-high heat. Cook for 3 to 4 minutes, until the pan juices have almost evaporated. Add the Marsala and broth; cook for 3 to 4 minutes, until the liquid has reduced by half.
Cut the remaining tablespoon of butter into several small pieces and add to the pan in several additions, stirring as the butter melts. Taste and add seasoning as needed. Remove from the heat.
Cut the tenderloins crosswise into thin slices; divide among individual plates. Top with mushroom sauce and a sprinkling of parsley.
Makes 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roasted Pork Tenderloin And Mushroom Marsala
by sgre52160
1 tbsp olive or vegetable oil 2 tbsp unsalted butter (divided use) Salt and freshly ground black pepper 1 1/2 to 2 lbs pork tenderloins, trimmed of silverskin and excess fat 1 pound ass
by sgre52160
1 tbsp olive or vegetable oil 2 tbsp unsalted butter (divided use) Salt and freshly ground black pepper 1 1/2 to 2 lbs pork tenderloins, trimmed of silverskin and excess fat 1 pound ass
Beef Tenderloin With Marsala-mushroom Sauce
by sgre52160
10 oz shiitake mushrooms 4 (4-oz) beef tenderloin steaks, trimmed 1/2 tsp pepper 1/4 tsp salt Cooking spray 1 tsp olive oil 1/4 cup minced shallots 1/2 cup Marsala wine 3/4 cup beef br
by sgre52160
10 oz shiitake mushrooms 4 (4-oz) beef tenderloin steaks, trimmed 1/2 tsp pepper 1/4 tsp salt Cooking spray 1 tsp olive oil 1/4 cup minced shallots 1/2 cup Marsala wine 3/4 cup beef br
Grilled Beef Tenderloin With Marsala-mushroom Sauce
by sgre52160
4 tbsp butter 1 cup chopped leek (white and pale green parts only) or red onion 4 tsp minced garlic 4 cups sliced mixed fresh mushrooms (such as oyster, stemmed Portobello and stemmed shitake) 1
by sgre52160
4 tbsp butter 1 cup chopped leek (white and pale green parts only) or red onion 4 tsp minced garlic 4 cups sliced mixed fresh mushrooms (such as oyster, stemmed Portobello and stemmed shitake) 1
Pork - Tenderloin Marsala
by KitchenMagician
Makes 4 servings. 1 lb. pork tenderloin salt and pepper 2 T. all-purpose flour 2 T. olive oil 1 shallot, minced 2 cloves garlic, minced 1/2 lb. button mushrooms, thinly sliced 1/4 tsp. dried
by KitchenMagician
Makes 4 servings. 1 lb. pork tenderloin salt and pepper 2 T. all-purpose flour 2 T. olive oil 1 shallot, minced 2 cloves garlic, minced 1/2 lb. button mushrooms, thinly sliced 1/4 tsp. dried
Stuffed Pork Tenderloin With Marsala Sauce
by sgre52160
Stuffed Pork Tenderloin 2 Pork Tenderloin (usually two in a pack) 1 lb sweet sausage 8 oz bag baby spinach 2 oz shredded mozzarella cheese 2 cups stale bread cubes 1 eggs(lightly beaten)
by sgre52160
Stuffed Pork Tenderloin 2 Pork Tenderloin (usually two in a pack) 1 lb sweet sausage 8 oz bag baby spinach 2 oz shredded mozzarella cheese 2 cups stale bread cubes 1 eggs(lightly beaten)
view more member recipes
related CDKitchen recipes
Mushroom Pork Tenderloin
Peach Pork Tenderloin
Pork Tenderloin With Mushroom Sauce
Grilled Rum And Coke Cured Pork Tenderloin
Apple Stuffed Pork Tenderloin
Baked Pork Tenderloin
Pork Tenderloin Roasted With Vegetables
Pork Tenderloin With Plum Sauce
Pork Tenderloin With Couscous And Zucchini
Basil And Mushroom Stuffed Pork