Pork Fillet with Marsala
|Pork tenderloins||24 Ounce, trimmed (2 Tenderloins Of 12 Ounce Or 375 Grams Each)|
|Olive oil||2 Tablespoon|
|Butter||3 Ounce, diced (75 Grams)|
|Shallots||2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed (Small Clove)|
|Chopped sage||2 Teaspoon|
|Marsala||4 Fluid Ounce (125 Milliliter)|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Buttered spinach/Greens||1⁄4 Cup (4 tbs) (For Serving)|
Season the pork well with salt and pepper.
Heat the oil in a large, ovenproof frying pan, add the meat and fry for about 5 minutes, until well browned on all sides.
Transfer to a preheated oven, 190°C (375°F), Gas Mark 5, and roast for about 20 minutes or until the pork is cooked through.
To test, push a skewer into the centre of the meat; the juices should run clear.
Remove the pork from the pan and wrap it in foil to rest while you make the sauce.
Meanwhile, add 25 g (1 oz) of the butter to the pan and gently fry the shallots, garlic and sage for 5 minutes or until softened.
Deglaze the pan with the marsala by boiling rapidly for 1-2 minutes or until slightly reduced, then add the stock and simmer for 5 minutes.
Reduce the heat and gradually whisk in the remaining butter, a little at a time, until the sauce is thickened and glossy.
Cut the pork into slices, pour over the sauce and garnish with fried sage leaves, if using.
Serve with buttered spinach or greens
Calories 954 Calories from Fat 554
% Daily Value*
Total Fat 63 g96.3%
Saturated Fat 28.1 g140.7%
Trans Fat 0.1 g
Cholesterol 316 mg105.3%
Sodium 948.4 mg39.5%
Total Carbohydrates 17 g5.7%
Dietary Fiber 0.74 g3%
Sugars 1.6 g
Protein 74 g147.2%
Vitamin A 69.7% Vitamin C 10.1%
Calcium 6.8% Iron 22.5%
*Based on a 2000 Calorie diet