Pork Tenderloin Marsala

I love pretty much anything that’s been Marsala-fied. It’s such an indispensable item to have in your liquor cabinet. It’s got a wonderful, rich depth of flavor when used for cooking, and it’s shelf stable – meaning that you can open it up, and it’ll keep fine un-refrigerated for years (not that a bottle ever makes it that long in our house). It comes in two varieties – sweet & dry. I usually buy the sweet, then balance out that sweetness with lemon juice when I’m doing a dish like this. Sweet Marsala is also great in dessert and other sweet recipes as well. So if you don’t have a bottle, pick one up – it’s handy to have on hand.

Chicken Marsala is pretty much my favorite dinner, and has been for years. But, in an effort to get less chicken – and more “other stuff” into our weekly menu I thought a Marsala twist on a pork tenderloin would be fun. Turned out to be alot easier than chicken marsala too, as the pork didn’t have to be pounded out to an even thickness – then coated and fried. Instead I took cues from this recipe – gave the tenderloin a little soak in the wine, then seared it off in the pan, cooked the mushrooms, added the wine, and finished it all off in the oven. It turned out delicious, and like I said – it was so much easier than the chicken version. And probably healthier too!

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