Pork Tenderloin Marsala

• Meat

  • 1 lb Pork tenderloin

• Produce

  • 1 8oz package Baby bella mushrooms
  • 4 cloves Garlic
  • 1 Shallot (3 tbs
  • 1 tbsp Thyme, dried

• Baking & Spices

  • 1/2 tsp Black pepper, ground

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1/2 cup Marsala wine

• Other

  • 1 Tbs EVOO (extra virgin olive oil

Found on tastefulventure.com

Description

Ingredients

• 1 lb Pork Tenderloin
• 1 Tbs EVOO (extra virgin olive oil)
• 1 Tbs dried Thyme
• ½ tsp ground Black Pepper
• 3 Tbs Butter
• 4 cloves minced Garlic (1 Tbs)
• 1 finely chopped Shallot (3 Tbs)
• 1 8oz package Baby Bella Mushrooms quartered
• ½ cup Marsala Wine
• ½ cup Heavy Cream

Directions

• Preheat oven to 425 degrees.
• Rub Thyme and Pepper evenly over Pork Tenderloin.
• Add EVOO and Pork Tenderloin to 6 qt Dutch Oven.
• Heat on med/high over stovetop cooking the Pork 3 minutes on each side.
• Remove Pork and set aside.
• Add Butter, Garlic, and Shallots to Dutch Oven.
• Saute 1-2 minutes.
• Add Mushrooms.
• Saute 2-3 minutes.
• Add Marsala Wine and saute 2-3 minutes until wine reduces.
• Remove from heat.
• Stir in Heavy Cream.
• Add Pork back to Dutch Oven and turn it over coating all sides of the Pork with the sauce.
• Cover and bake 25 minutes.
• Enjoy!