Pork Fillet with Marsala Recipe
Summary
Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings2
HealthyHigh Protein
Ingredients
| 2 pork tenderloins, each 375 g (12 oz), trimmed | ||
| Olive oil | 2 Tablespoon | |
| Butter | 75 Gram, diced | |
| Shallots | 2 Small, finely chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| 2 teaspoons chopped sage | ||
| Marsala | 125 Milliliter | |
| Chicken stock | 150 Milliliter | |
| Buttered spinach or greens, to serve | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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
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
Chef
