Pork Tenderloin With Marsala Mushroom Sauce Recipe

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

Servings: persons

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

1
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.
2
In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm.
3
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.
4
Cover and cook for 15-20 minutes or until a thermometer reads 145u00b0. Remove pork and let stand for 5 minutes before slicing.
5
Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
6
Slice pork and serve with sauce. Garnish with parsley if desired.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 package (1/2 ounce) dried chanterelle mushrooms, 1/2 cup hot water, 1 teaspoon dried parsley flakes, 1/2 teaspoon dried marjoram, and more.

Yes, Pork Tenderloin With Marsala Mushroom Sauce 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.

Pork Tenderloin With Marsala Mushroom Sauce

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