Pork Tenderloin with Dijon Marsala Sauce Allrecipes.com "Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables." INGREDIENTS  2 pork tenderloins  4 tablespoons Dijon mustard  1 tablespoon oil  2 tablespoons butter  2 shallots, minced  1 cup Marsala wine (if you don't have any, try a medium sherry)  1 tablespoon Dijon mustard  1 cup heavy cream DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 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 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.

Well, Marilyn, you already know that I'm copying this recipe, don't you? I seem to have the same taste buds as you (well except for salmon LOL). The other day while we were on our way home from Florida to New York, we ate in a wonderful restaurant called "Emily's" in Beaufort, SC. I had "Steak Au Poivre" and it had a very well seasoned Cognac/cream sauce. I don't know if that is customary with all the pepper for Steak Au Poivre, but it tasted just fantastic to me! Thank you for this recipe.

Here are a couple that I make. Peach-Chipotle Pork 1 lb pork tenderloin 1/3 cup peach or apricot jam 3 tbsp white wine vinegar 2 cloves garlic, minced 2 chipotle peppers in adobo sauce minced salt and pepper In a small saucepan bring jam, vinegar, garlic and chipotle to a boil. Cook, stirring occasionally until jam is melted, 2 minutes. Set aside 2 tbsp of the glaze. Sprinkle pork with salt and pepper and brush with the glaze. Place on a greased grill over medium-high heat, close lid and grill until temp reads 160F, about 18 minutes, turning occasionally. Let stand before slicing. Brush with reserved glaze. Grilled asparagus makes a nice side dish. Pork Medallions with Raspberry Balsamic 1 pork tenderloin, cut in 1" slices 1 tsp garlic powder 1 tsp olive oil 1/2 cup seedless raspberry jam 2 tbsp balsamic vinegar 2 tsp dijon mustard Flatten pork slices to 1/2" thickness and sprinkle with garlic powder. Cook in a large skillet over medium heat until no longer pink insde; 3-5 minutes per side. Remove and keep warm. Add jam, balsamic and dijon to the skillet and cook until thickened. Serve drizzled over the pork. Orange-Ginger Pork Medallions 1 cup fresh orange juice 2 pork tenderloins, 1 lb each, cut crosswise into 6 slices 1 tsp cornstarch 2 tbsp vegetable oil 1/4 cup finely chopped shallots 2 tbsp minced ginger 2 cloves garlic, minced 1/4 tsp red pepper flakes 1/2 cup chicken broth 1 tbsp soy sauce 1 tbsp unsalted butter Combine 2 tbsp orange juice and cornstarch and set aside. Heat 1 tbsp oil in a medium saucepan over medium-high heat. Add shallots garlic and pepper flakes. Cook, stirring frequently until shallots are light golden, 3 minutes. Add remaining orange juice, soy sauce and chicken broth. Bring to a boil and cook until reduced to 1 cup. Whisk i cornstarch mixture and boil 1 minute. Remove from heat. Flatten pork slices slightly with your hand and sprinkle with salt and pepper. In a 12" nonstick skillet over medium-high heat melt butter with remaining tbsp oil. Cook pork in batches until browned and cooked through, 4-5 minutes per side. Transfer to a plate. Add sauce to skillet with drippings. Place over medium-high heat. Bring sauce to a boil, stirring to remove browned bits. Stir in juices from the pork, remove from heat and add pork slices, turning to coat with sauce.

I have decided "Da*n the torpedoes, Four bells, Captain Drayton, go ahead. Jouett, full speed."! or more commonly known as da*n the torpedoes full speed ahead! with my son's very limited meal repertoire. We had Chicken Kiev, and he liked it. He said he might choose it again, but he would change the spices. It was a really low key butter with only parsley, chives and lemon. Maybe he wanted chilis and red pepper flakes? Might not be too bad to spice it up some. I'm thinking pork tenderloin with bourbon cream sauce tonight. That'd really push him. He says he doesn't like gravy or sauces. How can anyone live in the South and not eat gravy? I'm so ashamed (not really)!