I have had a long, rich and passionate association with the tenderloins, of pork, dating as far back as, well it doesn’t matter. One of the recipes I would direct you to that’s in my blog is one for a pork tenderloin with shallots and merlot and blackberry currant. That is simply to die for with no exception. Trust me on this because when it comes to good food and even better wine nothing could be more serious to me as a subject matter. I am serious when I say that this little piggy mixed together with Dijon and Marsala is going to be finger licking good! And I’m not even cooking at some local BBQ shack in Memphis.
Pork Tenderloin with Dijon Marsala Sauce
Adapted in part from Saveur Magazine
(Serves 6)
Ingredients
2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream
Directions
Preheat oven to 350 degrees F (175 degrees C).
Uncork a bottle of wine for the kitchen staff, nothing too heavy. Also, I should note that I have a tendency to add a little more of this or that be it Dijon or cream or wine because quite simply I can and it usually ends quite nicely. I you like more sauce keep that in mind.
Coat pork tenderloins generously with mustard until they cry for mercy. Oil up a 9×13 inch baking dish. If you use a 10×14 or an 8×12, it’s just not going to work. You need to know that up front.
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.
Bake the tenderloin in a preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired done-ness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
Slice pork, and place on a serving dish. Spoon sauce over meat, and serve. Alternatively, transfer the tenderloin into the original pan with the sauce and slice it there, medallion style, and ensuring that every piece of pork is completely covered. At this stage, helping yourself to a piece or two is allowed. Don’t forget the wine. Yes!
Wine Pairing Selections
You have some sneaky heavy hitters in this dish by the name of Dijon mustard, Marsala wine, and heavy cream so it’s going to be imperative to strike the right balance. Some lighter wines, perhaps certain Beaujolais, run the risk of being run over by team Dijon but on the other hand if you decide on a couple of Cabernet’s from Australia, your dish is going to end up with an accent and you’ll find yourself carrying a knife inside your boot. So what to do?
Vouvray from the Val de Loire is a great white for this dish in my opinion as would a Condrieu from the Côtes du Rhône region.
On the red side of the ledger, I would recommend either a Chinon from the Val de Loire or a Moulin-à-Vent (could there be more heavenly wine?) from the Beaujolais region. Either would be heaven.
If you like to live dangerously, to push the envelope as it were, then as a wild card you could include a full bodied Chardonnay from California, one that stands up on its own two feet but knows its place when it comes time for dinner (those are difficult to find.) Maybe if you like the clean crisp character that comes from aging the wine in steel casks – why not try something like a chilled Pouilly. Live it up! I am getting so thirsty!