I’m about to leave Toronto and yes I still have some Marsala wine left in the cupboard. As I can’t bring it with me I decide to use it in a recipe for this Friday.

This Friday first I marinate the pork tenderloin in Marsala wine and then use some more for the sauce. A meat often tastes best if you marinated it for a longer period of time therefore if you are short of time on Friday evening I suggest that you put the meat into the marinade in the morning and the meat will lay in the marinade in the fridge all day. And be all juicy at night when you cook it.

Pork tenderloin resting

Brown meat in hot skillet before you finish it in the oven. Once the meat is cooked let it rest under aluminum foil. I often cover my pan for the oven with foil (easier for clean up too!) and then as I take the meat out of the oven, I just fold up the sides around the meat for it to rest.

Marsala marinated pork tenderloin

The last couple of years the safe inner temperature of pork has been reduced in many countries. You can check your own country’s recommendation for cooking pork. Mostly it calls for between 65-70 degrees C (145-160 degrees F). Remember food safety first!

Parsnip purée

This week I make a fluffy parsnip purée and make a sauce with Marsala wine to accompany the pork. As always when I make a purée I use my potato ricer! Great way to ensure no lumps! Parsnips can contain lots of water therefore add milk slowly so you don’t end up with a too loose purée.

Pork tenderloin Marsala sauce

It might seams like a lot going on when you see this week’s recipe but as pork, potatoes and parsnips and sauce have to cook there is some time there in between. I also made some haricot verts! Saute cooked haricot verts with finely chopped shallots is my favorite way to make haricot verts! Recipe can be found on top of page in Swedish and English!

Lots of Marsala wine here so a nice little lighter Italian Chianti will accompany this dinner.

Remember Life is too short to not eat and drink well!
Enjoy!