Best 10 Pork Tenderloin With Dijon Marsala Sauce Recipes

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Pork tenderloin is a lean and flavorful cut of meat that is perfect for a special occasion meal. This recipe for pork tenderloin with Dijon Marsala sauce is easy to follow and results in a juicy and tender pork tenderloin that is coated in a rich and savory sauce. The Dijon mustard and Marsala wine add a depth of flavor to the sauce, while the mushrooms and shallots add a touch of umami. This dish is sure to impress your guests, and it is also a great way to use up any leftover pork tenderloin. The article also includes recipes for a variety of side dishes that would pair well with pork tenderloin, such as roasted vegetables, mashed potatoes, and green beans. With its elegant presentation and delicious flavor, this pork tenderloin with Dijon Marsala sauce is sure to be a hit at your next dinner party.

Check out the recipes below so you can choose the best recipe for yourself!

PORK TENDERLOIN WITH CREAMY MARSALA SAUCE



Pork Tenderloin with Creamy Marsala Sauce image

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.

Provided by Nagi | RecipeTin Eats

Categories     Dinner

Time 35m

Number Of Ingredients 11

1 tbsp olive oil
1 lb / 500g pork tenderloin ((Note 1))
2 tbsp butter ((salted or unsalted))
5 oz / 150g mushrooms (, sliced (I used Swiss Brown))
1/4 cup finely chopped shallots or onion
1 garlic clove (, minced)
1 1/2 tbsp flour
1/2 cup / 125 ml marsala ((Note 2))
2 cups / 500 ml chicken broth (, low sodium)
5 tarragon leaves ((optional) (thyme is also lovely) (Note 3))
1/4 cup / 65 ml cream

Steps:

  • 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.

Nutrition Facts : ServingSize 337 g, Calories 336 kcal, Carbohydrate 6.1 g, Protein 36.9 g, Fat 15.3 g, SaturatedFat 6.4 g, Cholesterol 109 mg, Sodium 502 mg, Fiber 0.6 g, Sugar 1.8 g, UnsaturatedFat 8.9 g

ROAST PORK TENDERLOIN WITH DIJON SAUCE



Roast Pork Tenderloin with Dijon Sauce image

This Tenderloin is so easy to cook, and results in juicy, tender pork every time!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pork

Time 40m

Number Of Ingredients 11

1 pound pork tenderloin
1 tablespoon dijon mustard
2 tablespoons olive oil (divided)
kosher salt & black pepper ( to taste)
1 tablespoon butter
1 clove garlic (minced )
¾ cup chicken broth
¾ cup heavy cream
½ teaspoon dry mustard powder
1 tablespoon Dijon mustard
½ teaspoon dried thyme (or two sprigs fresh thyme)

Steps:

  • Preheat oven to 400° F. Line a baking sheet with foil.
  • Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
  • Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
  • While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
  • Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
  • Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.

Nutrition Facts : Calories 387 kcal, Carbohydrate 2 g, Protein 25 g, Fat 31 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 142 mg, Sodium 348 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PORK TENDERLOIN WITH DIJON MARSALA SAUCE



Pork Tenderloin with Dijon Marsala Sauce image

Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.

Provided by KOALAGIRL

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
  • Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
  • Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
  • Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
  • Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Nutrition Facts : Calories 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g

PORK TENDERLOIN WITH CREAMY DIJON SAUCE



Pork Tenderloin with Creamy Dijon Sauce image

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.

Provided by cupcakes&wine

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 7h25m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, or more as needed
2 ½ pounds whole pork tenderloins
salt and black pepper to taste
¼ teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¼ cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
¼ cup sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
  • Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
  • Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g

PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE



Pork Tenderloin with Marsala Mushroom Sauce image

I served this entree one year for Christmas Eve dinner, and it's now a family favorite. My husband is always happy when we have leftovers because he uses them for sandwiches.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 20

1 package (1/2 ounce) dried chanterelle mushrooms
1/2 cup hot water
1 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried sage leaves
1/2 teaspoon dried savory
1/2 teaspoon garlic powder
3/4 teaspoon salt, divided
1/4 teaspoon pepper
2 pork tenderloins (3/4 pound each)
3 tablespoons canola oil, divided
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh button mushrooms
4 ounces pearl onions, trimmed and peeled
1 cup marsala wine
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
Minced fresh parsley, optional

Steps:

  • In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.

Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 414mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

PORK TENDERLOIN WITH DIJON MARSALA SAUCE



Pork Tenderloin With Dijon Marsala Sauce image

Make and share this Pork Tenderloin With Dijon Marsala Sauce recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs pork tenderloin
4 tablespoons Dijon mustard
1 tablespoon vegetable oil
2 tablespoons butter
1 shallot, minced
1 cup marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Steps:

  • Preheat oven to 350°F
  • Coat pork tenderloins generously with mustard. Heat oil in a large oven-safe skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly.
  • Transfer pan to oven and bake for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
  • Meanwhile, melt butter over medium heat. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
  • Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Nutrition Facts : Calories 410.1, Fat 20, SaturatedFat 10.3, Cholesterol 122.1, Sodium 209.7, Carbohydrate 5.8, Fiber 0.3, Sugar 1.3, Protein 24.6

PORK MARSALA WITH POLENTA



Pork Marsala with Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 14-ounce tube polenta, cut into 12 rounds
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds), trimmed and cut on an angle into 1/2-inch slices
1 pound cremini mushrooms, sliced
3 cloves garlic, 2 sliced and 1 minced
1 shallot, sliced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
2/3 cup Marsala wine
1/2 teaspoon grated orange zest, plus 1 teaspoon orange juice
3 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the broiler. Lay the polenta slices on a baking sheet and brush the tops with 1 tablespoon olive oil; season generously with salt and pepper. Broil until browned around the edges and crisp, 12 to 14 minutes.
  • Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until the sauce thickens, about 5 minutes.
  • Return the pork and any juices to the skillet. Cook over low heat until the pork is cooked through, 1 to 2 minutes. Stir in the orange juice and season with salt and pepper.
  • Combine the orange zest, parsley and minced garlic in a small bowl. Divide the polenta among plates. Top with the pork, mushroom sauce and parsley mixture.

PORK TENDERLOIN WITH DIJON BROWN SAUCE



Pork Tenderloin with Dijon Brown Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 8

1 (4-pound) pork loin
3 tablespoons grapeseed oil
1/4 cup Dijon mustard
1/2 cup Irvine Spices Roasted Garlic Pepper Seasoning
1/4 cup white wine
16 ounces prepared brown sauce or gravy
Salt and freshly ground black pepper
1 teaspoon very finely chopped rosemary leaves

Steps:

  • Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Roasted Garlic Pepper Seasoning. Leave refrigerated for 2 hours.
  • Preheat oven to 350 degrees F.
  • Transfer pork to a covered roasting pan or a large saute pan with an oven safe handle, and roast covered in oven until fork tender, at least 45 minutes. (Remember to use oven mitts when removing the pan from oven.) Transfer pork to a utility platter and let rest in a warm place before slicing. Add white wine to the roasting pan and swirl to combine flavors with the juices in the pan. Place roasting pan over medium heat (or transfer to a small saucepan) on the stovetop and let reduce slightly. Add the prepared brown sauce to the roasting pan juices and wine. Cook the gravy for a few minutes to integrate flavors and to thicken. Season with salt and pepper and strain the sauce. Lay slices of pork loin on serving dish and spoon brown sauce over. Garnish with chopped rosemary.

Nutrition Facts : Calories 303 calorie, Fat 8.5 grams, SaturatedFat 2 grams, Cholesterol 147 milligrams, Sodium 360 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 48 grams, Sugar 0 grams

PORK CHOPS WITH DIJON SAUCE



Pork Chops with Dijon Sauce image

Here's a main course that tastes rich yet isn't high in saturated fat. It's easy for weeknights, but the creamy sauce makes it special enough for weekends. -Bonnie Brown-Watson, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1/3 cup reduced-sodium chicken broth
2 tablespoons Dijon mustard
1/3 cup half-and-half cream

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Stir broth into skillet, scraping up any browned bits. Stir in mustard and half-and-half. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 5-6 minutes, stirring occasionally. Serve with pork chops.

Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 432mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

PORK TENDERLOIN WITH MARSALA SAUCE



Pork Tenderloin with Marsala Sauce image

This is a restaurant favorite that you can make at home! My family likes it served with buttery egg noodles and string beans.

Provided by Joanne

Categories     Pork Tenderloin

Time 1h15m

Yield 5

Number Of Ingredients 13

¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 (3/4 pound) pork tenderloins
2 tablespoons olive oil, or more to taste
1 tablespoon butter
1 (10 ounce) package fresh white mushrooms, sliced
1 small yellow onion, coarsely chopped
½ teaspoon minced garlic
½ cup Marsala wine, or more to taste
12 ounces brown gravy
1 cup beef broth
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
  • Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
  • Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
  • Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
  • Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
  • Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove tenderloins. Stir the sauce and add more wine if desired.
  • Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 15.4 g, Cholesterol 66.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 3.6 g, Sodium 852.2 mg, Sugar 3.5 g

Tips:

  • Use a meat thermometer to ensure the pork tenderloin is cooked to the desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare, 150°F (66°C) for medium, or 160°F (71°C) for well-done.
  • Sear the pork tenderloin in a hot skillet before baking. This will help to create a flavorful crust and lock in the juices.
  • Baste the pork tenderloin with the Dijon marsala sauce while baking. This will help to keep it moist and flavorful.
  • Let the pork tenderloin rest for 10 minutes before slicing and serving. This will help the juices redistribute and make the meat more tender.
  • Serve the pork tenderloin with the Dijon marsala sauce, mashed potatoes, and roasted vegetables.

Conclusion:

Pork tenderloin with Dijon marsala sauce is a delicious and easy-to-make dish. It is perfect for a special occasion or a weeknight meal. The pork tenderloin is tender and flavorful, and the Dijon marsala sauce is rich and creamy. This dish is sure to please everyone at your table.

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