Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 lb / 500g pork tenderloin ((Note 1))
  • 2 tbsp butter ((salted or unsalted))
  • 5 oz / 150g mushrooms (, sliced (I used Swiss Brown))
  • 1/4 cup finely chopped shallots or onion
  • 1 garlic clove (, minced)
  • 1 1/2 tbsp flour
  • 1/2 cup / 125 ml marsala ((Note 2))
  • 2 cups / 500 ml chicken broth (, low sodium)
  • 5 tarragon leaves ((optional) (thyme is also lovely) (Note 3))
  • 1/4 cup / 65 ml cream

Instruction

  • Preheat oven to 200C/390F.
  • Sprinkle pork with salt and pepper.
  • Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
  • Place in the oven for 15 minutes for the faintest blush of pink (pictured) or 18 to 20 minutes for no pink. See Note 4 for internal cook temperatures.
  • Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.