Pork Tenderloin with Dijon Marsala Sauce
Elevate your dinner table with this Pork Tenderloin with Dijon Marsala Sauce, a gourmet dish that’s surprisingly easy to make at home. This recipe pairs juicy, oven-roasted pork tenderloin with a rich and velvety sauce made from Marsala wine, Dijon mustard, and a touch of heavy cream, perfectly balanced with aromatic shallots, garlic, and fresh thyme. The skillet-seared pork tenderloin locks in flavor and finishes beautifully in the oven, while the deglazed sauce adds sophistication with its blend of savory and slightly sweet notes. Ready in just 40 minutes, this restaurant-worthy meal is ideal for impressing guests or treating yourself to a luxurious weeknight dinner. Slice, drizzle, and garnish with fresh parsley for a showstopping dish that’s as stunning as it is delicious. Perfect keywords: pork tenderloin recipe, Dijon Marsala sauce, easy gourmet dinner, quick pork tenderloin, wine sauce recipes.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 small Shallot, minced
- 2 cloves Garlic, minced
- 0.5 cup Marsala wine
- 0.5 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tbsp Dijon mustard
- 1 tsp Thyme leaves, fresh
- 1 tbsp Parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the pork tenderloin with salt and black pepper on all sides.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
Sear the pork tenderloin for about 2 minutes on each side until it is golden brown all around. Remove the pork from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Reduce the heat to medium.
Sauté the minced shallot in the skillet for 2-3 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2-3 minutes.
Stir in the chicken stock, heavy cream, Dijon mustard, and fresh thyme leaves. Mix well to combine the sauce.
Return the pork tenderloin to the skillet, spoon some of the sauce over the meat, and transfer the skillet to the preheated oven.
Bake the pork tenderloin in the oven for 15-20 minutes or until it reaches an internal temperature of 145°F (63°C).
Remove the skillet from the oven and transfer the pork tenderloin to a cutting board. Let it rest for 5-7 minutes before slicing.
Meanwhile, whisk the remaining 1 tablespoon of butter into the sauce in the skillet to give it a silky finish.
Slice the pork tenderloin and serve it with the Dijon Marsala sauce drizzled over the top. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 4827 mg | 210% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 15.9 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2326 mg | 49% | |
*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.
