Marsala marinated pork tenderloin

Marsala marinated pork tenderloin
Serves 4-6

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
Parsnip purée
400 gram parsnips
400 gram white potatoes suitable for mash
50-100 mL of milk
1 Tbsp mayonnaise
Salt and pepper

Sauce
100 mL Marsala wine
200 mL water
1 beef bouillon cube
1 shallot
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

Parsnip purée

  • 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.

Sauce

  • 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!

2 thoughts on “Marsala marinated pork tenderloin”

  1. perfect timing! Had bought tenderloin to make the old usual one with banana on top of tenderloin medallions cooked with curry and heavy cream in oven to celebrate my husbands return from Europe. Now I will surprise with something different since we both like the flavors of Marsala wine,as well as parsnip and haricot verts. Only difference will be my adding a few red pepper flakes to the beans! Thank you for all your work to help us get something different or something usual with a new touch on the table every week.
    Kram Mamma

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