- 1 package (1/2 ounce) dried chanterelle mushrooms
- 1/2 cup hot water
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon dried savory
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 2 pork tenderloins (3/4 pound each)
- 3 tablespoons canola oil, divided
- 1/2 pound sliced baby portobello mushrooms
- 1/2 pound sliced fresh button mushrooms
- 4 ounces pearl onions, trimmed and peeled
- 1 cup marsala wine
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Minced fresh parsley, optional
- In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork.
- In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm.
- In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork.
- Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing.
- Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Slice pork and serve with sauce. Garnish with parsley if desired. Yield: 6 servings.
This recipe pairs well with a light red wine.
Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now
Reviews for Pork Tenderloin with Marsala Mushroom Sauce
Sort By :
Just had this dish tonight for dinner... Very tender and delish!! Will make this for Christmas this year. The "other white meat".