Published Apr 2nd
Prep 15m Cook 40m Additional - Ready In 55m
Servings 6 servings Calories 463.2

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.

Recipe Ingredients

  • 2 pork tenderloins
  • 4 tablespoons Dijon mustard
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 2 shallots, minced
  • 1 cup Marsala wine
  • 1 tablespoon Dijon mustard
  • 1 cup heavy cream

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
  2. 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. 3 Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
  4. 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. 5 Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Nutrition Facts

  • Calories 463.2
  • Carbohydrate 12.1 g
  • Cholesterol 162.9 mg
  • Fat 26.1 g
  • Fiber 0.1 g
  • Protein 32.6 g
  • Saturated Fat 13.7 g
  • Sodium 439.2 mg
  • Sugar 3.8 g


  1. Simply delicious. I browned the tenderloin in olive oil in a cast iron skillet, and didn't bother roasting it in a different pan. While it was in the oven I sauteed some petite button mushrooms, and added them to the finished sauce which I prepared, with a couple of cloves of minced garlic, once the - Read more ...
  2. This is an excellent, very tasty dish! Definitely one of the best pork dishes on this website. The Dijon Marsala sauce is simply amazing! However, I would not coat the pork tenderloin with Dijon mustard before browning the pork in a skillet; simply brown the pork tenderloin as is before putting it in the oven. - Read more ...
  3. I made this for Easter and I was very pleased with the results. Whenever I see Dijon mustard in a recipe I do tend to get leary that the sauce will taste more like mustard than anything else but this recipe goes far beyond hiding behind a strong condiment! Very well rounded flavors in the - Read more ...
  4. This was a wonderful and delicous recipe! Everyone liked it. I added crimini mushrooms and substituted shallots with onion. The tenderloin cooked in the time suggested but the slight problem that I had was that my sauce thickened very quickly. Next time I'm going to wait till the last 10 mins or so to make - Read more ...
  5. Fabulous...simply fabulous. I replaced the shallot with onion because that's what I had, and I don't think it made much of a difference. I also sprinkled Kosher salt and black pepper on the tenderloin before schmeering on the dijon. I think the key to this dish is remembering that there are two types of Marsala. - Read more ...
  6. Another five-star rating! A friend and I made this together and it turned out delicious. Her suggestion to use dry marsala instead of sweet was right on. The sauce turned out amazing with a mellow subtle taste. We added mushrooms which gave it an extra dimension of flavor and a nice texture. Served it on - Read more ...
  7. We made this for Christmas dinner and were a bit disappointed. We had to triple the recipe for a crowd, so the ingredients got a bit pricy for a mediocre result. We added the "baby bellas" (which are actually crimino mushrooms) and a bit of garlic, as well as kosher salt and pepper. The sauce - Read more ...
  8. Oh my goodness, was this ever good! The sauce was incredible. During the last ten minutes of browning, I too added fresh mushrooms and instead of transfering the meat to a baking dish I just put the skillet right in the oven. Once done, I took the meat out to rest and then made my - Read more ...
  9. Very tasty! My husband and I thought this was fabulous and our 4 year old and 2 year old girls ate every bite too. I added sliced baby bella mushrooms when I sauteed the shallots. They definitely added a lot to the sauce. My only other substitution was to use half and half instead of - Read more ...
  10. Would rate this higher than 5 stars. Sauce is of restaurant quality. I cooked a 2 l/2 lb. loin of pork roast - while that was resting after cooking I made the sauce, sauteing mushrooms, scallions and garlic (didn't have shallots). When the mushrooms, etc. were tender I removed them and continued making the sauce. - Read more ...

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