Pork with Marsala Sauce
Made in Sicily from local grapes, Marsala is a fortified wine that is often used in cooking. Be sure to use sweet (rather than dry) Marsala for this recipe. For a delicious accompaniment, serve the pork with our Fried Potatoes with Parsley and Garlic.
Ingredients
For the marinade:
- 1 Tbs. chopped fresh flat-leaf parsley
- 1/4 tsp. chopped fresh rosemary
- 1/2 tsp. chopped fresh thyme
- 1 Tbs. chopped fresh basil
- 1/2 cup sweet Marsala wine
- 3/4 cup olive oil
- 1 Tbs. salt
- 1/4 tsp. freshly ground pepper
- 2 pork tenderloins, 2 to 2 1/2 lb. total
- 1/4 cup olive oil
- 1 Tbs. all-purpose flour
- 1/4 cup sweet Marsala wine
- 1 cup chicken stock
- 1 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
Directions
To make the marinade, in a large nonreactive bowl, stir together the parsley, rosemary, thyme, basil, Marsala, olive oil, salt and pepper. Add the pork tenderloins, cover and refrigerate for 45 minutes to 1 hour.
Preheat an oven to 350°F.
Remove the pork from the marinade. In a large ovenproof sauté pan over medium-high heat, warm the olive oil. Add the pork and brown on all sides, 6 to 8 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 140°F, 13 to 15 minutes.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes.
Meanwhile, pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat and add the flour and Marsala. Cook, stirring with a wooden spoon to scrape up the browned bits, until the liquid is reduced by half, about 1 minute. Add the stock and cook, stirring, until the sauce thickens, 1 to 2 minutes. Stir in the parsley and season with salt and pepper.
Cut the pork into slices 1/2 inch thick and drizzle with the sauce. Serve immediately. Serves 6.
Preheat an oven to 350°F.
Remove the pork from the marinade. In a large ovenproof sauté pan over medium-high heat, warm the olive oil. Add the pork and brown on all sides, 6 to 8 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the center of the meat registers 140°F, 13 to 15 minutes.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes.
Meanwhile, pour off all but 1 Tbs. of the fat from the pan. Set the pan over medium heat and add the flour and Marsala. Cook, stirring with a wooden spoon to scrape up the browned bits, until the liquid is reduced by half, about 1 minute. Add the stock and cook, stirring, until the sauce thickens, 1 to 2 minutes. Stir in the parsley and season with salt and pepper.
Cut the pork into slices 1/2 inch thick and drizzle with the sauce. Serve immediately. Serves 6.