Pork Tenderloin with Sage Marsala Sauce
Elevate your dinner table with this elegant Pork Tenderloin with Sage Marsala Sauce, a dish that perfectly balances rustic charm and gourmet flair. Succulent pork tenderloin is seared to golden perfection, oven-roasted until tender, and paired with a silky, aromatic sauce starring Marsala wine, fresh sage, and creamy undertones. This recipe is as easy as it is impressive, featuring simple yet sophisticated ingredients like minced shallots and a luscious blend of butter and heavy cream. Ready in about 45 minutes, it’s an ideal meal for holiday gatherings or weeknight indulgence. Serve it alongside roasted vegetables or buttery mashed potatoes for a restaurant-quality experience at home.
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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 Unsalted butter
- 2 small Shallots, minced
- 8 leaves Fresh sage leaves, finely chopped
- 0.5 cup Marsala wine
- 0.75 cup Low-sodium chicken broth
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin from the pork tenderloin, then season it on all sides with salt and black pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork tenderloin to the preheated oven. Roast for 12-15 minutes or until the internal temperature of the pork reaches 145°F (63°C). Remove from the oven, transfer to a cutting board, and let rest for 10 minutes.
While the pork is resting, prepare the sauce. In the same skillet (carefully remove excess oil if needed), melt the butter over medium heat.
Add the minced shallots and sauté for 2-3 minutes until softened.
Stir in the chopped sage leaves and cook for an additional 1 minute until fragrant.
Deglaze the pan with the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
Pour in the chicken broth and continue to simmer for another 3-4 minutes to further reduce the sauce.
Lower the heat and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper if needed.
Slice the rested pork tenderloin into medallions and place on a serving platter. Spoon the sage Marsala sauce over the pork.
Serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 16.2 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 98 mg | 8% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2348 mg | 50% | |
*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.
