Marsala Pork Tenderloin With Sage Recipe

Name: Marsala Pork Tenderloin With Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Place the pork in a ziploc bag or non-metallic container with salt and pepper (to taste), olive oil, lemon juice, and ground sage.
2
Cover and refrigerate for at least 2 hours, turning after 1 hour.
3
Preheat oven to 350 degrees F.
4
Place a large ovenproof skillet over medium-high heat.
5
Remove tenderloins from marinade and sear in hot pan, turning frequently until browned all over.
6
Place ovenproof skillet in oven and roast for 10-20 minutes.
7
(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.
8
Place skillet over high heat.
9
When hot, add the marsala wine.
10
Cook until steaming.
11
Add the chicken stock, fresh chopped sage leaves, and minced shallot, scraping seared pork bits from bottom of pan.
12
Cook, reducing, over high heat until the sauce reduces by at least half.
13
Turn off heat add butter, stirring until melted.
14
Season with salt and pepper to taste.
15
Cut tenderloins on an angle into 1/2 inch thick pieces.
16
Arrange on plate and serve with sauce (be careful not to overcook the pork).
17
I originally found this recipe at Gail's Recipe Swap, posted by MariaD/No CA.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole pork tenderloin (enough for 4 servings), salt, freshly ground black pepper, 1 cup olive oil, and more.

Yes, Marsala Pork Tenderloin With Sage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marsala Pork Tenderloin With Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions