Pork Tenderloin with Dijon Marsala Sauce

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. (5 minutes)

Recipe View 5 mins Generously coat the pork tenderloins with 4 tablespoons of Dijon mustard. (5 minutes)

Recipe View 10 mins Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides until nicely browned. This should take about 2-3 minutes per side. Transfer the seared tenderloins to the prepared baking dish. (10 minutes)

Recipe View 40 mins Bake in the preheated oven for 20 minutes, then flip the tenderloins. Continue baking until the internal temperature reaches 145 degrees F (63 degrees C) for medium doneness, about 20 minutes more. Use a meat thermometer to ensure accurate cooking. (40 minutes)

Recipe View 5 mins While the pork is baking, prepare the sauce. In the same skillet used for searing, melt the butter over medium heat. Add the minced shallots and cook until softened and translucent, about 3-5 minutes. (5 minutes)

Recipe View 10 mins Stir in the Marsala wine, heavy cream, and 1 tablespoon of Dijon mustard. Bring to a simmer and cook, stirring occasionally, until the sauce has reduced by about half and thickened slightly, about 8-10 minutes. (10 minutes)

Recipe View 10 mins Once the pork tenderloins are cooked to your desired doneness, remove them from the oven and let them rest for 5-10 minutes before slicing. (10 minutes)

Recipe View Slice the tenderloins and arrange them on a serving platter. Spoon the luscious Marsala mustard sauce generously over the pork. Serve immediately and enjoy!