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