Fallen Souffle

I’m back! I promise! Life is finally starting to settle down and I am back to cooking! It feels soo good to be in a kitchen again and not eating out.

So let me start with this awesome pork dish that I made last week. I had taken a pictures but then I realized this dish is not very photogenic as it is a tan sauce, that I served with roasted fingerling potatoes and garlic cauliflower…yeah…lots of white, not very appealing to look at. But you MUST try this sauce. I obviously used it over pork but you could certainly pour it over chicken or even white fish. I think next time I will saute some mushrooms and add that to the sauce, I think it will add a nice dimension.

I halved this recipe since I only used one small pork tenderloin but you could easily multiply the sauce for a larger cut of meat.

Pork Tenderloin with Dijon Marsala Sauce
2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced (I just used garlic)
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream (I used half and half but you could also use fat free half and half)

1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9×13 inch baking dish.

2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish. (I skipped this part and just baked the whole thing, I was lazy and it still tasted great!)

3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.

4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.

5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

If you enjoyed this post, make sure you subscribe to my RSS feed!