Good morning and Happy Labor Day, friends!! I hope that you all are able to enjoy some time off of work today, with good food, friends and/or family. J had to be at work at 5:30 this morning, and I stayed up to get some things done around the house. I’m off work for most of the day, but unfortunately I have to go into my second job tonight at 5. I’m just thankful for the time off during the day, to get some things done. Like, sharing a new recipe with you all!
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.
- 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.