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.

Stacy, glad you liked it, and that Will did too. I always say: "Give a man a fish, and he'll eat for a day. Give a boy enough sauce, and he'll eat whatever carp you put in front of him, then complain to his wife that she can't cook like his mom." ...huh? Your pics are beautiful. We got 11" on Tuesday - very odd for us, especially in March. Global warming.

For making sauces, there are two prime ingredients that a chef cannot overlook having in their refrig! They are beef and chicken bases. I buy mine from Smart and Final; they come in plastic jars about the size of the old Noxema jars - lol. They are thick, like paste almost, and are highly concentrated mixtures made from beef or chicken as the case may be. After adding a little liquid to the fond in a pan and scraping it all into a liquidy mixture, then you use about a tsp. or so (depending on the qty. of sauce you're seeking) and add more water or liquids to dilute. I usually use the beef base for pork. I then add some more wine, a small portion of which has been thoroughly mixed in a little 2 oz. cup with, say, 2 tsp. of cornstarch as my thickener and start pouring that into the sauce until it reaches the thickness that I want. Sometimes finish it off with a little butter, which adds a nice gloss and flavor. These jars last me 2-3 years easily. They do have a lot of salt since it is so concentrated, which also allows it to be so long-lasting. Adds tremendous flavor boosts. I learned this during a French cooking class of 10 weeks when one doesn't have access to brown or chicken stock. arline

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.