Engagement Pork Tenderloin in Cream Sauce – The perfect marriage.

By Jackie DeKnock  

July 7, 2015

Wanting to get engaged to your significant other? Make this dish…it’s a sure-fire way to impress, it’s the perfect marriage.

  • Prep: 15 mins
  • Cook: 40 mins
  • 15 mins

    40 mins

    55 mins

  • Yields: Serves 2, of course!


2 pork tenderloins

Kosher salt

Black pepper, freshly ground

4 tablespoons Dijon mustard

1 tablespoon oil

2 tablespoons butter

1 clove garlic, minced

2 shallots, minced (onions are fine as well)

1 cup sliced mushrooms (any type that you prefer)

1 cup Marsala wine (substitute with sherry or red wine)

1 tablespoon Dijon mustard

1 cup heavy cream (or half and half)


1. Preheat oven to 350 degrees F (175 degrees C). Sprinkle Kosher salt and black pepper on the tenderloin and then 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 garlic and shallots in butter until soft, add mushrooms and sauté until tender. Remove mushrooms and stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half. Add the mushrooms back to the sauce to heat up.

5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Suggested Side:

Serve with mashed potatoes and a light vegetable - like asparagus, peas, green beans. Pour the sauce over the potatoes and vegetables and enjoy! Or serve with over egg noodles with a side of broccoli.

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