
05
Nov
Circle B Ranch Pork Tenderloin with Creamy Marsala Sauce
Serves: 3-4
Calories: 336
Prep time: 5 minutes
Cook time: 30 minutes
Ingredients:
1 Tbsp olive oil
1 lbs Circle B Ranch pork tenderloin
Creamy Marsala Sauce:
2 Tbsp butter (Salted or unsalted)
5 oz mushrooms (sliced)
1/4 cup finely chopped shallots or onion
1 garlic clove, minced
1 1/2 Tbsp flour
1/2 cup marsala
2 cups chicken broth (low sodium)
5 tarragon leaves (thyme is also lovely)
1/4 cup cream
Instructions:
- Preheat over to 390 F
- 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 or 18-20 minutes for no pink.
- Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.
Creamy Marsala Sauce:
- Melt 1 Tbsp butter in the same skillet over high heat. Cook mushrooms until browned, then remove.
- Reduce heat to medium high, melt 1 Tbsp butter. Add onion and garlic, cook for 2 minutes or until onion is softened. Add flour and mix.
- Add marsala, cook until mostly evaporated (about 1 minute). Add tarragon and chicken broth, whisk until dissolved. Bring to simmer and cook until the liquid reduces by half. 15-20 minutes.
- Add cream and mix, then return the mushrooms and pork into the skillet as well as juices pooled on the plate. Simmer for 1-2 minutes until the sauce thickens into a thin gravy consistency (it will thicken more as you serve).
- Transfer to serving platter with the gravy on the side or poured over the top. Serve with mashed potatoes of course!