Marsala marinated pork tenderloin
800 grams of pork tenderloin
2 Tbsp soft or liquid margarine
200 mL Marsala wine
1 Tbsp dried rosemary
3 cloves of garlic
Salt and pepper
400 gram parsnips
400 gram white potatoes suitable for mash
50-100 mL of milk
1 Tbsp mayonnaise
Salt and pepper
100 mL Marsala wine
200 mL water
1 beef bouillon cube
1 tsp soft or liquid margarine
1 tsp dried rosemary
Sauce thickener (e.g. Maizena)
- Trim meat from excess fat and place in bowl or large Ziploc bag
- In a small bowl pour in Marsala wine
- Crush dried rosemary in your palm and add to wine.
- Crush garlic with garlic press and mix with wine and rosemary
- Pour mixture over pork tenderloin and let it marinate for at least 2 hrs
- Preheat oven to 200 degrees C (400F)
- Take meat from marinade and pat lightly with paper towel to remove excess liquid. This will reduce splatter in the hot pan.
- Season all sides with a little salt and freshly ground pepper
- Heat up a skillet with the margarine and brown the meat for about 2 minutes per side on medium-high heat. You want to get a nice brown color around the meat.
- Place meat in a lightly greased ovenproof dish and place in oven.
- Cook meat in oven for about 20 minutes until inner temperature is 70 degrees C (160F) inside.
- Let meat rest under foil for about 5 minutes before you carve the meat
- Peel parsnips and potatoes
- Cut in chunks and place in a large sauce pan. Cover with water
- Bring to boil and boil under lid until soft, about 15 min
- Heat up milk but avoid boiling
- Use a potato ricer to press your potatoes and parsnips into a bowl
- Add milk slowly until you have a nice firm purée. Note that you might need more or less milk. (I usually use a spatula or whisk to get a nice firm purée)
- Stir in the mayonnaise
- Season with salt and pepper as desired.
- Tip: You can also season your purée with some dried rosemary.
- Chop shallot finely
- Heat margarine in a saucepan on medium heat
- Add shallots and soften onion until it is translucent without browning
- Add wine, water and bouillon cube. Bring to boil.
- Reduce heat to simmer and add rosemary.
- Reduce sauce for 15-20 minutes until 2/3 are left
- Strain sauce and pour back in sauce pan.
- Whisk in sauce thickener for 200 mL liquid (often 1-2 tsp) until sauce has thicken
Serve pork tenderloin with parsnip purée and sauce. And cooked haricot verts (green beans).
Enjoy your meal!
Tip! Cook your haricot verts for 3 minutes. Sauté a finely chopped shallot with some margarine or oil in a skillet and add the beans. Quickly turn the beans around for 1-2 minutes on medium heat. This is my favorite way to do haricot verts!