Pork Tenderloin With Marsala Sauce

serves 4

I clipped this recipe from “Fine Cooking” magazine  awhile back. I was pleasantly surprised at how very easy and tasty this turned out to be. I served this with roasted garlic mashed potatoes and wilted spinach.

1 large whole pork tenderloin- 1 1/4- to 1 1/2 pounds

1/2 t kosher salt

1/4 t fresh ground black pepper

2 t crushed pink peppercorns* (optional)

2 T unsalted butter- divided

1 T olive oil

1/2 cup sweet Marsala

1 T chopped fresh sage leaves

whole sage leaves for garnish

Position a rack in the center of the oven and pre-heat the oven to 375 degrees.

Remove any silver skin and fat from the tenderloin. Cut it in half crosswise. Season the pork with the salt and pepper and rub the peppercorns( if using) evenly over the meat.

Heat 1 T olive oil and 1 T butter in a ovenproof skillet large enough to not crowd the meat.  Brown all sides of the meat on medium high to get a nice sear- sealing in the juices- about 5-6 minutes.

Transfer the skillet to the oven and roast for another 15 minutes or so or until and instant read thermometer registers 145 degrees.

Move the pork to a cutting board and tent lightly with foil.

Wipe out most of the fat from the skillet but leave the brown bits. Over medium high heat- add the Marsala. Using a flat whisk bring to a simmer and scrape the bottom of the pan to loosen about the brown bits. Reduce to about half. Add the remaining 1 T of butter and the chopped sage- swirling till the butter melts.

Slice the pork into about 1” slices and arrange them on a platter. Pour the pan juices over and garnish with fresh sage.

*  Pink peppercorns (Schinus Terebinthifolius) are from Brazil but are not a true peppercorn. They are actually the dried fruit of the Baies Rose. The berries have a sweet peppery flavor and are quite popular in French cuisine. Use in a vinaigrette or crush and use as a coating for a filet mignon or pork tenderloin

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