Pork Tenderloin with Creamy Marsala Sauce

Juicy pork tenderloin smothered in a Creamy Marsala Sauce with Mushrooms. It's like gravy - but even better because the sauce has beautiful layers of flavour in it from the Marsala. Using wine in cooking is how posh restaurants make such beautiful sauces! Use this Marsala Sauce for other proteins like chicken, veal and beef. 

Pork Tenderloin with Creamy Marsala Sauce

Ingredients
  1. 1 tbsp olive oil
  2. 1 lb / 500g pork tenderloin (Note 1)

CREAMY MARSALA SAUCE
  1. 2 tbsp butter (salted or unsalted)
  2. 5 oz / 150g mushrooms , sliced (I used Swiss Brown)
  3. 1/4 cup finely chopped shallots or onion
  4. 1 garlic clove , minced
  5. 1 1/2 tbsp flour
  6. 1/2 cup / 125 ml marsala (Note 2)
  7. 2 cups / 500 ml chicken broth , low sodium
  8. 5 tarragon leaves (optional) (thyme is also lovely) (Note 3)
  9. 1/4 cup / 65 ml cream

Instructions
  • Preheat oven to 200C/390F.
  • Sprinkle pork with salt and pepper.
  • Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
  • Place in the oven for 15 minutes for the faintest blush of pink (pictured) or 18 to 20 minutes for no pink. See Note 4 for internal cook temperatures.
  • Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.