Pork Fillet with Marsala Recipe


Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings2
Main Ingredient


 Pork tenderloins24 Ounce, trimmed (2 Tenderloins Of 12 Ounce Or 375 Grams Each)
 Olive oil2 Tablespoon
 Butter3 Ounce, diced (75 Grams)
 Shallots2 , finely chopped
 Garlic1 Clove (5 gm), crushed (Small Clove)
 Chopped sage2 Teaspoon
 Marsala4 Fluid Ounce (125 Milliliter)
 Chicken stock1⁄4 Pint (150 Milliliter)
 Buttered spinach/Greens1⁄4 Cup (4 tbs) (For Serving)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 969 Calories from Fat 560

% Daily Value*

Total Fat 63 g97.3%

Saturated Fat 28.5 g142.4%

Trans Fat 0.1 g

Cholesterol 316 mg

Sodium 946.6 mg39.4%

Total Carbohydrates 20 g6.6%

Dietary Fiber 2.7 g10.9%

Sugars 1.7 g

Protein 74 g148.2%

Vitamin A 71.4% Vitamin C 10.7%

Calcium 14.8% Iron 29.9%

*Based on a 2000 Calorie diet


Season the pork well with salt and pepper.
Heat the oil in a large, ovenproof frying pan, add the meat and fry for about 5 minutes, until well browned on all sides.
Transfer to a preheated oven, 190°C (375°F), Gas Mark 5, and roast for about 20 minutes or until the pork is cooked through.
To test, push a skewer into the centre of the meat; the juices should run clear.
Remove the pork from the pan and wrap it in foil to rest while you make the sauce.
Meanwhile, add 25 g (1 oz) of the butter to the pan and gently fry the shallots, garlic and sage for 5 minutes or until softened.
Deglaze the pan with the marsala by boiling rapidly for 1-2 minutes or until slightly reduced, then add the stock and simmer for 5 minutes.
Reduce the heat and gradually whisk in the remaining butter, a little at a time, until the sauce is thickened and glossy.
Cut the pork into slices, pour over the sauce and garnish with fried sage leaves, if using.
Serve with buttered spinach or greens