Best 9 Pork Tenderloin With Sage Marsala Sauce Recipes

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Pork tenderloin is a lean and flavorful cut of meat that is perfect for a quick and easy weeknight meal. This recipe for Pork Tenderloin with Sage Marsala Sauce is a classic combination of flavors that is sure to please everyone at the table. The pork tenderloin is seared in a skillet until golden brown, then finished in the oven with a savory Marsala wine sauce. The sauce is made with shallots, mushrooms, Marsala wine, chicken broth, and fresh sage. It is rich and flavorful, and perfectly complements the tender pork. This recipe also includes instructions for making a simple roasted vegetable side dish, which is the perfect accompaniment to the pork tenderloin. With its elegant presentation and delicious flavor, this dish is perfect for a special occasion dinner.

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

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN



Sage-and-Garlic-Crusted Pork Tenderloin image

This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

2 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon finely chopped fresh sage
1 1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil
1 pork tenderloin (about 1 1/4 pounds), tied with kitchen twine
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
  • Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
  • Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

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 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

MARSALA PORK TENDERLOIN WITH SAGE



Marsala Pork Tenderloin with Sage image

Make and share this Marsala Pork Tenderloin with Sage recipe from Food.com.

Provided by Julesong

Categories     Pork

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 whole pork tenderloin (enough for 4 servings)
salt
freshly ground black pepper
1 cup olive oil
3 tablespoons lemon juice
1 teaspoon ground sage
1 cup marsala wine
1 cup low sodium chicken broth
4 fresh sage leaves, finely chopped
1 small shallot, minced
2 tablespoons butter

Steps:

  • Place the pork in a ziploc bag or non-metallic container with salt and pepper (to taste), olive oil, lemon juice, and ground sage.
  • Cover and refrigerate for at least 2 hours, turning after 1 hour.
  • Preheat oven to 350 degrees F.
  • Place a large ovenproof skillet over medium-high heat.
  • Remove tenderloins from marinade and sear in hot pan, turning frequently until browned all over.
  • Place ovenproof skillet in oven and roast for 10-20 minutes.
  • (If not using an ovenproof skillet, transfer the tenderloins to a roasting pan, but use skillet to make sauce.) When cooked, remove pork, set aside, and cover to keep warm.
  • Place skillet over high heat.
  • When hot, add the marsala wine.
  • Cook until steaming.
  • Add the chicken stock, fresh chopped sage leaves, and minced shallot, scraping seared pork bits from bottom of pan.
  • Cook, reducing, over high heat until the sauce reduces by at least half.
  • Turn off heat add butter, stirring until melted.
  • Season with salt and pepper to taste.
  • Cut tenderloins on an angle into 1/2 inch thick pieces.
  • Arrange on plate and serve with sauce (be careful not to overcook the pork).
  • I originally found this recipe at Gail's Recipe Swap, posted by MariaD/No CA.

PORK TENDERLOIN WITH SAGE & MARSALA SAUCE



Pork Tenderloin With Sage & Marsala Sauce image

The is from Fine Cooking, I've made it 2 or 3 times since finding it 3 weeks ago. I made the fried sage leaves the first time but they are more for decoration, so it's up to you. I also didn't use the pink peppercorns as I didn't have any. I also cook until the themometer reads 155-160 F. The marsala gives it a mild sweet flavor. Enjoy!

Provided by CC G

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

12 -16 large sage leaves, thoroughly washed and dried, stems left
olive oil, for frying
kosher salt
1 (1 1/4-1 1/2 lb) pork tenderloin, trimmed and cut in half crosswise (1-1/4 to 1-1/12 lb)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons pink peppercorns, crushed (optional)
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup sweet marsala wine
1 tablespoon chopped fresh sage leaf

Steps:

  • Making the fried sage leaves, if using:.
  • Pour enough olive oil in a heavy skillet to cover bottom by about 1/8 inch and heat over medium heat until oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15-30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.
  • Cook the pork:.
  • Position a rack in the center of the oven and heat the oven to 375°F Season the pork tenderloin with the salt and pepper and rub in evenly with the pink peppercorns, if using.
  • Heat 1 tablespoons of the butter and the oil in a 10 inch ovenproof skillet or straight-sided saute pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat reads 140 F, 10-15 minutes. Move the pork to a cutting board and tent loosely with foil.
  • Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to lossen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbsp of butter and chopped sage. Swirl or stir the sauce until the butter melts.
  • Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat Garnish with the fried sage leaves, if using.
  • Enjoy!

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 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

PORK AND PROSCIUTTO WITH MARSALA BROWN BUTTER



Pork and Prosciutto with Marsala Brown Butter image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds pork tenderloin, trimmed of fat, silver skin removed
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
12 thin slices prosciutto, cut into 1-inch-wide strips
8 sprigs fresh sage
8 tablespoons (1 stick) unsalted butter
2 cloves garlic, minced
1 shallot, minced
1/4 cup Marsala wine
1 cup low-sodium chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 lemon, for squeezing

Steps:

  • For the pork and prosciutto: Cut the pork into 1-inch-thick medallions. Place each piece between 2 pieces of plastic wrap and using the flat side of a meat mallet, pound to 1/8-inch even thickness.
  • Add the flour to a shallow dish and season liberally with salt and pepper. Lightly dredge each piece of pork in the flour mixture and place on a wire rack to set.
  • Add the olive oil to a 12-inch cast-iron skillet and set over medium heat. Working in batches, add 3 to 4 pieces of prosciutto and cook on each side until golden and crispy, 30 to 45 seconds. It's okay if they curl up a little and twist as they cook; the most important thing is they are crispy! Set aside on paper towels to drain. Repeat with the remaining prosciutto. Add the sage leaves to the oil and cook until translucent and crispy, about 45 seconds. Drain and set aside.
  • Cook the pork in the same skillet in batches, 3 to 4 pieces at a time. Cook until golden brown, 1 to 2 minutes per side. Set out on a serving platter and keep warm.
  • For the marsala brown butter: Discard all but 2 tablespoons of oil from the skillet. Remove any black bits with a paper towel. Add the butter, garlic and shallots and cook over medium heat until the butter browns and the shallots turn translucent, 3 to 4 minutes. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet.
  • Move the skillet away from the heat and deglaze with the Marsala. Return to the heat and simmer until reduced by half, 1 to 2 minutes. Add the chicken stock and simmer for another 2 minutes. Season with salt and pepper, then add the chopped parsley.
  • To serve, pour the brown butter sauce over the pork and drizzle with lemon juice. Garnish with the crispy prosciutto and sage.

Tips:

  • To ensure your pork tenderloin cooks evenly, use a meat thermometer to check its internal temperature. It should read 145 degrees Fahrenheit (63 degrees Celsius) for medium-rare or 160 degrees Fahrenheit (71 degrees Celsius) for medium.
  • If you don't have Marsala wine, you can substitute another dry white wine, such as Chardonnay or Sauvignon Blanc.
  • For a richer sauce, use heavy cream instead of chicken broth.
  • If you don't have fresh sage, you can use 1/2 teaspoon dried sage.
  • Serve the pork tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This pork tenderloin with sage Marsala sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork is tender and flavorful, and the sage Marsala sauce is rich and creamy. Serve it with your favorite sides for a complete meal that everyone will love.

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