There are at least a few variations on this dish but this particular one which has been slightly altered, of course, is a fine one and perhaps most importantly of all, relatively easy to put together for that special someone or your friendly Vandal hordes from the neighborhood. Let me know how it all turns out!

Pork Tenderloin with Dijon Marsala Sauce

Serves 6

Ingredients

2 pork tenderloins
Salt and pepper to taste
4 tablespoons Dijon mustard

1 tablespoon oil
2 tablespoons butter
2 shallots, minced
2 cloves garlic, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream
Directions

1.Preheat oven to 350 degrees F (175 degrees C). Salt and pepper pork tenderloins then coat generously with mustard. Oil a 9×13 inch baking dish.

2.Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.

3.Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.

4.Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots and garlic in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.

5.Slice pork, and place on a serving dish. Spoon sauce over meat, and serve