Marsala Pork Tenderloin with Sage
Elevate your dinner table with this exquisite Marsala Pork Tenderloin with Sage, a dish that combines tender, juicy pork with the earthy aroma of fresh sage and the rich, caramelized depth of Marsala wine. Perfectly seared and roasted pork tenderloins are infused with sage and paired with a velvety Marsala cream sauce, accented by sautéed shallots and garlic for a luxurious flavor profile. This elegant yet approachable recipe is perfect for a special occasion or an elevated weeknight meal, ready in just 45 minutes. Serve it alongside creamy mashed potatoes or roasted vegetables to soak up every drop of the luscious sauce, and don’t forget a sprinkle of fresh parsley for a burst of color and freshness. Whether you’re entertaining guests or treating yourself, this savory dish is sure to impress. Keywords: Marsala Pork Tenderloin with Sage, Marsala cream sauce, roasted pork tenderloin recipe, easy pork tenderloin dinner, sage-infused pork.
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Recipe Information
Ingredients
- 2 pieces (about 1 to 1.5 pounds each) pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 leaves fresh sage leaves
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium, finely minced shallots
- 3 cloves, minced garlic
- 1 cup Marsala wine
- 0.5 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons, chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloins dry with paper towels. Season them evenly with salt and black pepper on all sides.
Lay 4 sage leaves on each pork tenderloin, pressing gently so they stick.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, sear the pork tenderloins for about 2-3 minutes per side, until a golden-brown crust forms.
Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove the pork from the skillet and let it rest on a plate, loosely tented with foil.
Using the same skillet, return it to medium heat on the stovetop and add the butter. Once melted, add the minced shallots and garlic. Sauté for 2-3 minutes, until fragrant and softened.
Sprinkle the flour over the shallots and garlic and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the Marsala wine, stirring constantly to avoid lumps. Let the mixture simmer for 2 minutes, allowing the alcohol to cook off.
Add the chicken stock and stir until the sauce thickens slightly. Reduce the heat to low and stir in the heavy cream. Simmer for an additional 2 minutes, adjusting seasoning with salt and pepper if needed.
Slice the rested pork tenderloins into 1/2-inch-thick medallions. Arrange them on a serving platter or individual plates.
Spoon the Marsala sauce generously over the sliced pork. Garnish with chopped parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 6.5 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1420 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
