Cooking the pork tenderloin whole keeps this lean healthy cut of pork lovely and juicy!
So basically, this sauce is like gravy on steroids. Good steroids, that is. Not the kind that naughty athletes use. 😉 Have you ever had Marsala Sauce before? Or made anything with Marsala? Marsala is a fortified wine, so it’s thicker and sweeter than normal wine. It has many layers of flavours in it which makes it a fantastic secret weapon in the kitchen, one that chefs in posh restaurants use regularly. It holds true for alcohol generally. A splash of wine, sherry, marsala or even brandy to deglaze a skillet after cooking a piece of protein = instant sauce. (PS “Deglaze” simply means simmering a liquid in a skillet to get the flavour of the brown stuck-on bits into the sauce. Fancy word, simple in reality!) For this particular recipe, I’ve made a basic gravy but taken it up a notch by adding Marsala. Scratch that. The Marsala takes this up 10 notches. This sauce….it’s so good it’s ridiculous. I could honestly drink it straight out of the jug. I want to drink it straight out of the jug!
While my plating up effort above might look a little sloppy and doesn’t compare to what a posh restaurant could do, I can absolutely promise you this – the flavour will knock your socks off and rival anything you can get at fine dining restaurants. And this is easy. Easy, easy, easy (picture me jumping up and down as I chant that!). It’s as easy as 1-2-3: Actually, it’s funny I mention posh restaurants because I actually did a photo shoot for a client for a Matt Moran recipe. (Matt Moran is one of the top serious chefs / restauranteurs in Australia). And the sauce for his recipe was very similar to this, except he used vermouth instead of Marsala. It was that photography assignment that prompted me to share this recipe. 🙂 Hope you consider trying it! – Nagi x
Pork tenderloin recipes
Apple Cider Glazed Pork Tenderloin Bacon Wrapped Pork Tenderloin Also try serving pork tenderloin with this Creamy Mushroom Sauce – just sear/roast pork per this recipe
