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Pork Fillet With Marsala

Global.Potpourri's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pork
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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