I don't cook with sage very often, and I don't think I've ever used Marsala for anything other than Chicken Marsala, previous to this, but I figured that now was as good a time as any to try it another way.
I feel like I've been making a lot of pork tenderloin recipes lately, but I'm ok with that. We eat a lot of chicken and salmon, so pork is a nice variance in the rotation. And this one did not disappoint. It cooked perfectly, with minimal pink but still moist and juicy. And the sauce went very nicely with the pork. A little sweet and a good flavor from the sage.
Not exactly a labor day grilling recipe, but a great recipe nonetheless. Maybe a good dinner to plan for tomorrow? Or maybe Wednesday. You may need a salad or five to recover from all the beer and mass amounts of meat that you might be planning to ingest today. Whatever day you decide, just make sure you try this!
And again, I hope you have a Happy Labor Day!
Pork Tenderloin with Sage & Marsala Sauce
As seen on Fine Cooking
- 1 large pork tenderloin (1-1/4 to 1-1/2 lb.), trimmed
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp unsalted butter
- 1 Tbsp extra-virgin olive oil
- 1/2 cup sweet Marsala
- 1 Tbsp chopped fresh sage leaves
- Preheat the oven to 375°F.
- Heat 1 tablespoon of the butter and the oil in a 10-inch ovenproof skillet over medium-high heat. Season the pork tenderloin with the salt and pepper, to taste and place in the skillet and sear both sides until golden brown, about 5 minutes total.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat registers 140°F, 10 to 15 minutes. Move the pork to a cutting board and tent loosely with foil.
- Pour off any fat left in the skillet and heat over medium-high heat. Add the Marsala and bring to a rolling simmer. Stir, scraping up any browned bits on the bottom. Continue to simmer until reduced by half, about 2 minutes.
- Remove from the heat and add the remaining tablespoon of butter and the chopped sage. Stir the sauce until the butter melts.
- Slice the pork into 1/2-inch medallions and serve with the sauce spooned over the top, with your favorite sides.