Pork Tenderloin with Dijon Marsala Sauce

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 roast was out of the oven and resting. Koalagirl, you've outdone yourself!

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. When sauce was finished I added the mushrooms back to sauce to heat up. The amount called for was perfect for this size roast - fed four of us. Served with mashed potatoes. This is very rich so I would suggest a light vegetable - like asparagus, peas, green beans. Thanks so much submitter - this is a keeper!!!

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 sauce in the same pan. This really added a lot of flavor to the sauce. I used fat free half and half and some seasonings and it still tasted rich and delicious. If your skillet's handle is not oven proof, just wrap the handle with aluminum foil and it'll be fine. Thanks so much Koalagirl for a lovely dish that's certainly company worthy!

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. Use the Sweet Marsala and you'll end up with creamy Golden Griddle pancake syrup! I only use Dry Marsala and the flavor of each dish really comes through. This dish was no exception. It's been a long time since I considered a sauce good enough to be a beverage! :-}

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 sauce truly complement the pork. Like other reviewers, I waited for the last 20 minutes of roasting to begin the sauce. I highly recommend using shallots as the recipe specifies - while onions are similar, I believe shallots are the best with cream sauces. I served the sauce on the side for the benefit of the younger members of the family for whom the sauce was too rich. All in all, this recipe goes in the "keeper" pile! Thanks!

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 the sauce. Thx for the great recipe!

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 the heavy cream (all I had). It still made for a very rich sauce. For some reason, my pork didn't take quite as long as called for in the recipe, but I always use a digital meat thermometer anyway so that I don't have to worry about cooking times. I served this over egg noodles with a side of broccoli, and my whole family agreed this was one of our new favorite meals. Thanks for a great recipe!

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 organic whole wheat couscous with a side of fresh steamed asparagus and a bottle of pinot grigio. Superb!

This is a great recipe. I use about half the amount of shallot and add a clove or two of minced garlic. This Marsala sauce is also VERY good or grilled filet mignon. Trust me.

Blissful tasting! Made this for a dinner perfect of 8 last night and every single person requested the recipe (even those who are afraid of the kitchen). I did deviate and added garlic while I sauteed the shallots and added a variety of diced mushrooms to the finished sauce. This recipe was outstanding!

Made this for company on the weekend. Definite awesome and a 5 star. My friend is a world traveller and 6 star cruiser - she said it was as good as anything she has had. I actually browned my meat in the morning and made the sauce - I added extra shallots and garlic plus cremini mushrooms. I actually think the sauce was better having been made early and in the fridge all day until I reheated to serve. I was able to enjoy my company since I only needed to cook the meat while I did my veggies, etc. This will definitely go in my entertainment book. Always looking for recipes that can be made ahead so don't need to spend time in the kitchen when my guests arrive.

OH MY GOODNESS....THIS IS ABSOLUTELY POSITIVELY PHENOMENAL!!!! YUM! YUM! YUM! This is my second time making it, and it tasted even better than the first time!! I followed other suggestions by adding fresh garlic and baby bella mushrooms to the shallots, and I also did not add the mustard directly to the pork before browning. I just threw some salt and pepper (because the sauce is so good, it does not need other seasonings), and then browned it in olive oil. I also did all the browning, baking, and sauce making in a cast iron skillet like "naples" suggested. What a fabulous idea! Made for easy clean up, while flavoring the sauce so wonderfully!! The pork was tender and juicy, and the sauce.....oh the sauce!! You may want to lick the plate when you're done!!" The whole family loved it! Thank you Koalagirl!! I will be making this for many years to come!! (and thank you to all of you for your suggestions!)

This is a good recipe and works well! Only variation I make is that for added flavour, I use Coconut Oil (specially with Pork) which we now use in the restaurant on most things. Also suggest that cooks get to know their oven. A 350F preheated oven top third provides higher heat than same oven bottom third shelf level. Enjoyed this with a nice Zinfandel.

This is an excellent recipe! Thank you for sharing! The key to making a restaurant quality marsala sauce is the combination of sweet and dry wine, in equal amounts. Restaurants don't want you to know that.

Love this recipe and have been making it for a long time. I sometimes make it with Vermouth instead of Marsala and it still comes out great! As a side note to the earlier reviewer "Mary"...if you don't like the fat count, then don't make it...you are not the calorie police!!!!!

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 took a long time to reduce (partially due to tripling the recipe). The end result was pretty bland and a bit too sweet. All in all, not worth it.

Easy and tastes like a million bucks! I have also substituted the marsala wine for coconut rum.

Wow! I am so impressed with this recipe! It was absoloutly delicious and very easy. When my mother in law saw what I was cooking she said she felt like she was in a fancy restaurant. I sauteed some mushrooms before browning the pork and set those aside. I prepared the marsala sauce when the pork had about 15 minutes left to cook. I added the mushrooms to the sauce and let it simmer and thicken. This is without a doubt the best recipe I've gotten on the website, and I've used a lot. It is my new favorite!!!!

This might have been as great as everyone rated it, but the ingredient list wasn't specific enough. It didn't say what size the pork should be so my cooking time took twice as long (3.5lb tenderloin) and the sauce didn't hold up well while waiting for the pork to finish. It separated and wouldn't combine when I tried to reheat it. It also didn't specify sweet or dry Marsala. When I tasted the sauce (before I had to throw it out because of the separation) it was too sweet. I served the pork with honey mustard mixed with dijon mustard, and everyone seemed to like it. I think the problems would have been avoided if the ingredient list had been more detailed.

Tastes like something from a restaurant. Seriously. I used about 1/4 of a tenderloin since I was the only one around who ate pork. If it's just two people, 1/2 of a tenderloin should do. Use a whole one for 3 people or more.....or a house with greedy teenagers, athletes and men who put buffets out of business. I seasoned the tenderloin how I like to season meat, browned it THEN added the dijon mustard before putting in oven. The store didn't have shallots so I just used half an onion but will make again using the shallots. Make sure to keep stirring shallots/onion on medium or medium-low heat and add butter as necessary so they don't brown. Added sliced baby bella mushrooms once minced onion became soft. I doubled the sauce, took some of that liquid and put it into a bowl, stirred in some flour for thickening because I hate runny sauces/gravies and added it back to the skillet. Great all the way through!!!

Wow. This sauce is so simple and yet so good. I didn't have time to cook in the oven so I just cut the pork into medalions and sauteed them, took them out, made the sauce then returned the pork and basted with the sauce. I bet this would be good with mushrooms added too.

I used boneless pork chops, added mushrooms, but followed the sauce recipe to the letter. Excellent. Husband could not stop raving. I used regular cooking marsala.

AMAZING! I discovered this recipe on here a year or two ago and it has become a staple meal in our home. Simple enough to make for just my husband and I but also has great potential for a beautiful presentation for dinner guests! Try it... you won't be sorry! The sauce is so good you'll stand over the stove eating it all by itself!

Absolutely delicious is correct! I used part regular Dijon and part whole grain Dijon, no other changes. Thanks for a great recipe!

I absolutely loved this recipe! I did one thing different to save some calories :) Instead of using one whole cup of heavy cream, I put 3/4 of a cup of light cream and 1/4 cup of skim milk. It turned out fabulous! The pork was very tender and really didn't even need a knife. I Served the pork with rice, and green beans. Great recipe!!!

I couldn't wait to try this recipe....& it didn't disappoint! Made the tenderloin as stated, took it out of the oven & started on the sauce while it rested. Used what i had on hand, onion instead of shallots & marsala cooking wine (next time i will use marsala wine)...also added mushrooms. Make sure you let it simmer to develop the flavors and let it reduce by half. The bf loved this one & said i was awesome!! soooo easy will definitley make this again!

I'm giving this 5 stars based on the sauce alone. The sauce is so good, I'll be making it by itself. Thanks, Koalagirl!!

Oh My God this is delicious. I just made this dish for dinner, and the sauce is awesome. The meat tastes great even without the sauce. The dijon mustard on the meat before searing makes all the difference in the world. My boyfriend thought we should try the sauce with chicken the next time I make it. The only change I made was that I added a few cloves of garlic to the sauce. Thank you so much, Koalagirl. This is a real keeper.

made this for my family tonight. my husband could not get enough and even my picky children loved it!

Made with chicken. Very good but it takes a long time to reduce the sauce. Perhaps using less cream would work better.

My 11 yo asked me to give this 10 stars. Even my 5 yo liked it and asked for more sauce on hers. I used a semi-dry Madeira wine (what I had) and 35% cream, though I only used 1/2 cup wine to 1 cup cream. 2 Tbsp Dijon in the sauce (gotta get my glasses checked, I guess!) but in fact that was perfect for us. I also forgot to slather the mustard on the pork; I just used pepper on the meat during cooking. Plus following another reviewer's idea, I used the same skillet to make the sauce as the meat rested. Anyway it was grand and we all decided this is a definite keeper! Company-worthy, tastes fancy-schmancy, but so simple to prepare, you can actually enjoy your company when you serve this dinner. I'll probably be using this recipe over the holidays when the big family comes over. Thanks Koalagirl! :)

Pork tenderloin is always a great meat due to its cut. This recipe, however, lacks flavor. I won't make this again as there are simply too many other great recipes for this tender meat. At a minimum, adding thyme or rosemary would help this recipe.

Fabulous recipe! I seared my tenderloin before coating w/ mustard as I feared the mustard would burn & I only made one tenderloin. I made no other changes to the recipe although next time I think I'll add a bit of garlic (I add garlic to nearly everything LOL). I served this w/ parsleyed egg noodles (the sauce was just OK on the egg noodles), steamed snow peas, fresh rolls & Apple Crisp with Cranberry Sauce for dessert. Thansk KoalaGirl, we thoroughly enjoyd it!

Excellent. Followed the recipe exactly.

this was an elegent and delicious way to cook the tenderloin. i just used random leftover dry red wine, and the sauce was great. also added garlic to the pork. will definitely make again!

I made this last night for dinnner, husband and I both loved it! I did add a couple of extras, (personal preference) I sauteed 2 large chopped garlic cloves with the onion, alittle extra dijon, slightly less marsala and ground black pepper. Excellent sauce, Thanks Shar!!

With some tweaking, this can be five stars. Good base recipe. I found that trying to brown the pork with the mustard resulted in more steaming in the stove top pan than browning. Next time (like I believe others have recommended) I will brown it first without the mustard - maybe dry it with paper towel, rub on a little salt and pepper, brown it in the oil, and THEN brush on the mustard before placing in the oven. I also found the cooking time to be way too long! I used 2.75 lb total weight for the 2 tenderloins. I felt it was over cooked using the stated timing. Luckily pork tenderloin is very forgiving, and it was still excellent. I think a higher temperature (to brown the mustard on it in the oven) for quite a bit less time is the way to go. I also took the suggestion of others and added in a 8oz pkg of mushrooms (16 oz probably would be even better) sautéed in the pan in butter before adding the shallots. Then added 3 cloves minced garlic. (It was the perfect amount! -about 1 tbls minced. It's not too much!) There was no mention of resting the meat and the wonderful oven pan juices! I removed pork to a platter to rest for at least 10 minutes before slicing. I poured all of the oven pan juices into to cream sauce, and reduced it further. I then deglazed the oven pan with some of the sauce and added it back in. I think these changes improve what is already a great recipe. - My opinion :)

Very good! I added one clove of garlic, chopped, and some sliced baby bella mushrooms to the marsala sauce, otherwise made exactly as written. Excellent!

Excellent pork! I didn't make the sauce since we didn't want to have sauce with the meat but the pork tasted excellent. My husband RAVED about it. Very juicy. The one thing I see wrong with the recipe is that it doesn't tell you how many pounds. I used a 2 1/2 lb tenderloin and it took an hour and 45 minutes to reach 165 degrees. After the 40 minutes I checked the temp and I could tell by inserting the thermometer that it was still raw in the middle.

I made this for a luncheon for about 25 people, so I had to quadruple the recipe. I used pork loins instead of tenderloin, so I definitely had to increase the cooking time. While cooking the shallots, I added in 8 cloves of chopped garlic. The sauce reduction also took much longer due to the increased volume, but the sauce was delicious. I used only the Marsala wine, and the flavor was slightly sweet and very rich. I added 1/4 cup of chopped fresh parsley to the sauce to add color. My guests ate every last morsel!

This was so, so good. I cooked the pork tenderloin using the cooking method and bread crumbs from "Easy and Elegant Pork Tenderloin" and made the sauce in the same pan where I browned the meat. I added a clove of minced garlic because we are garlic lovers but otherwise made the Dijon Marsala sauce as stated in the recipe. I used a dry Marsala wine. This entire recipe took me about 20 minutes of prep time and time checking on it while cooking but tasted like I spent hours on it. This is a keeper!

We have just finished eating this marvellous dish! I made the fol changes. Sub dijon for grainy mustard, heavy cream for skim milk w/cornstarch. Omited oil, use nonstick frypan, brown meat THEN coat with mustard before roasting. Suggest making sauce well in advance and then reheating for company to prevent standing at the stove for 30 minutes.

This dish was like eating in a restaurant. Absolutely fabulous, The only thing I didn't do was add the mushrooms like other people said. Definetly a must. This is a keeper

This is so good. I have surplus of baby back ribs that I need to use up before I move, so I baked the ribs by itself until done. I then made the sauce by itself. I turned the rib pieces (bones off) in the sauce and served.

im a bit confused as to which amount of mustard goes into which part of recipe - must i coat the pork wit 4tbl mustard, or use that amount in the sauce?

I thought this was absolutely delicious & so simple to put together! I too did not have shallots, but substituted sauteed fresh garlic, which was a wonderful addition. This was even delicious cold out of the fridge the next day. Thank you for a wonderful new way to enjoy pork tenderloin!

We really enjoyed this recipe. The sauce was good and flavorful. I did change it a bit. I rubbed the tenderloin with a garlic, olive oil, fresh rosemary and fresh tyme mix before rubbing with dijon. The we seared it as directed. As far as the cooking time - I'm not sure because we just used my new stocking stuffer which is an oven proof thermometer. Baked at 350 till it came up to 160. It was perfectly cooked and moist and tender and the sauce complimented it very well! Will make again. At least the same oven temp and sauce! Thanks for the recipe!

Really, really good!I followed the recipe exactly, *except* that I used 1/2 & 1/2 instead of cream and I added 4 ounces of sliced mushrooms to the shallots. I cooked the tenderloin using a meat thermometer, and it came out PERFECT! Tender, moist, and the sauce - like so many previous reviewers noted - was tasty without being overwhelming in its' 'dijon-ness'. (I served with stir-fried broccoli, as we watch our carbs.) I am adding this to my 'company' pile of recipes - Thanks!!

The pork was very tender but we didn't love the sauce. It seemed like it was missing something, but I am glad we tried it!

This recipe is extremely forgiving of substitutions. I didn't have any dijon mustard so I used Gulden's. Didn't have shallots, so I used garlic. Didn't have marasala wine so I used chardonnay. Didn't have heavy cream so I used light cream. The pork I had was sliced rather thinly so I baked it for only about 25 minutes total (15 and then 10). Then I took the meat out of the baking disk and added the pan drippings to the sauce. And yes, the sauce went very well over broccoli. I tasted the sauce from time to time, as one does when cooking. In the beginning it tasted rather funny, or somehow wrong. But as time went on and the sauce aged and mixed together, it came to taste good. Give it all the time it needs to thicken!

The basic recipe is great - I made the following changes: used 3 boneless skinless chicken breasts instead of pork, 2 tbsp butter substitute instead of butter, 1 small onion instead of shallots, 1 tbsp marsala and 1 cup chicken broth instead of just marsala. Awesome!

This is an exquisite recipe. Full of wonderful flavor, and each ingredient shines in the final product. I rubbed a three pound pork half loin with salt and fresh ground pepper, followed with a coat of Dijon (perhaps 2 Tbsp). Into the smoking hot Dutch oven it went and browned in olive oil. After fully browned, I put in the oven at 350, and roasted about 45 minutes total, which yielded a beautiful medium rare to medium cook. While it rested on a cutting board, I made the marsala sauce in the Dutch oven and added sauteed button mushroom halves and green onions. The finished product was plated with roasted garlic mash and lemon parsley green beans. My wife was absolutely cooing with pleasure. This is one of the best recipes on the site!

OMG this was delicious! I added baby bellas and a couple cloves of minced garlic as recommended by others. I can't say enough about how good this was and the friends I served it too agreed it was fabulous. I will definitely be making this again.

This was wonderful. We served this over a bed of mashed potatoes and served green beans with cherry tomatos (from this site) on the side.

I thought this was okay, but my husband literally spit it out, and he's NOT a picky eater. I was surprised at his reaction. Maybe he doesn't like Marsala wine? We couldn't pin down what it was about it that he didn't like, but that's my guess.

This came out wonderful! I didn't have marsala so used a shiraz wine and it still came out great. Everyone loved it.

This was excellent. I messed with the sauce a bit because I wanted lots of it. I added mushrooms in with the shallots, then added a bit of flour after they were cooked (always let flour cook for a min. before adding any liquid), then some chicken stock with only 1/2 C of the marsala and the dijon and cream (used low fat half n half). Let it all simmer for about 15 min. and it was incredible. This is a wonderful recipe.

Easy and fabulous tasting. I served this with those little purple, red, and yellow potatoes cooked in chicken stock and then slightly browned in butter. Also had a side dish of peas. Yum! I followed another reviewer's comment and browned the pork, then smeared with mustard before baking. I cannot think of a single thing I'd change about this delightful dish.

Restaurant caliber. Fabulous! My in-laws raved about it. This is the second time I've made it, and this time turned out better because I used a different Marsala (Taylor) that was neither sweet, nor dry. I patted dry the pork with a paper towel then generously salted and peppered it before slathering it with mustard (did not measure) and browning in a cast iron skillet. I'm not usually crazy about mustard in my dishes, but it's great in this one. The mustard-leavings in the pan were wonderful in the sauce. I made 1-1/2 times the sauce because it's so amazing. I added 2 cloves of garlic in with the shallots, and after reducing the sauce, I added 1-1/2 Tablespoons of fresh thyme. Mushrooms would have been good, but I forgot to buy them. I spooned some sauce over the meat in the serving dish and put the rest in a gravy boat so that people could get all they wanted. I served with mashed potatoes and roasted asparagus. The sauce is not great on top of the potatoes but I still like this dish with potatoes. To the reviewers who said this dish lacked flavor - I'd suggest adding more mustard to the pork, and plenty of salt & pepper is important too. Thank you, KoalaGirl!

This is an amazing recipe for pork tenderloin. As others have stated, 5 star restaurant quality.

This pork tenderloin recipe was wonderful! Definitely 5 stars! I did a couple of things different (I can't seem to help myself). I browned and roasted the meat in the same pan, I just added a little water to the pan before putting the meat in the oven. When it was done, I deglazed the pan with a little water, poured that off and set it aside. Then I used the same pan for the shallots, and with them, I browned some garlic and mushrooms, then when the mushrooms started to squeak, I put in a tsp of tomato paste and the tablespoon of mustard, and let it brown just a tad. Then the wine and the deglazing liquid. I used fat-free half and half instead of cream. It came out wonderful! What a great recipe! Thanks, Koalagirl!

Fabulous and easy --- like something I would eat at a 5-star restaurant! I added the garlic and mushrooms as recommended by other readers.

Absolutely divine! I used onions in place of shallots and whole milk in place of the heavy cream as it was all I had on hand...and it still was wonderful. Will definetly be making this again!

The sauce for this recipe is absolutely delicious! I made it exactly as written except that I substituted milk and butter for the heavy cream because I didn't have any on hand. You can be sure we will make this again and again!

This is a fantastic recipe- I modified the fat by using 1/2c milk and 1/2c half & half, rather than cream. The flavor was great, even though I'm not at all a mustard fan. YUM!

This is "lick the plate" good. I had no heavy cream, but still wound up with a delicious sauce. I had to substitute onion for the shallot, with no regrets. It is a potent sauce, in that a little goes a long way for flavor. I couldn't have drowned the pork in it. But wow! so yummy!

This recipe was delicious. the only thing i added was a little garlic. my husband very rarely raves about anything but even he said this was a keeper.

Used cream of muchroom soup instead of cream and 3 garlic clove and 1 small onion instead of shallots. It was great!

Excellent recipe. First time prepared exactly as written, with outstanding results. Second time, used chicken breasts--(seared in mustard, transferred to warm oven until sauce was prepared, then transferred back to skillet to continue cooking in sauce). Also added sauteed sliced baby portabella mushrooms. Served with rotini, Balsamic Glazed Carrots from this site, and portabella cheddar foccacia bread.

Very, very good. I use half & half instead of heavy cream to save calories... that is probably the reason why my sauce comes out a little thin, I plan on adding cornstarch next time to thicken it up a little. Out of the two times I've made this, the first time with the shallots & the second time without the shallots, we prefer it without. The sauce is delicious over steamed broccoli. We also enjoy mashed potatoes with this dish. Thanks for the recipe.

Delicious! Rolled tenderloins in about 2 tsp kosher salt, mixed with 2 tsp garlic powder and refrigerated in plastic bag a couple of hours before browning. Add 8 oz fresh mushrooms to shallots; saute before adding marsala and cream. Best pork loin ever!

Wasn't sure I would like the marsala and dijon...I was SO wrong! This was delicious and restaurant quality. The only changes I made were to use half and half instead of creme and a sprinkle of fresh herbs on top for a splash of color.

I'm making this tonight! I have pork chops in the freezer that I need to use. Hope that works out for me. The reviews have been very helpful. Thanks!

followed the recipe exact--pretty bland and very disappointing

This was fantastic. I had a hard time getting the dijon to stick to the pork at first, but really slathered it on. the sauce was super easy. I added some baby bella shrooms like some others. My husband loved it. The kids ate the pork without the sauce. Definitely a repeater!

Delicious! Even my 3 picky eaters loved it! I made a few changes based on other reviewers... First, I put kosher salt and cracked pepper on the tenderloins before covering them in the dijon. While that cooked, I sauteed the shallots then added about 10 chopped shitake mushrooms until all were tender. The last minute or so I added one large clove of minced garlic. I also only used 1 T. of butter and 1 T. of olive oil for sauteing (to save on fat and calories.) I used a dry Marsala and 1 cup of 1/2 and 1/2. I don't think anyone missed the extra fat. This was outstanding!

Excellent! I sauteed bella button mushrooms with the shallots, and I substituted half and half instead of cream, thickening it with a simple rue. I also blended one egg yolk to prevent any separation. Recommend DRY marsala vs. sweet. It provides a more savory flavor. After browning, use a meat thermom. and bring the pork to 155, let it rest for 10 minutes before carving. If you cook two tenderloins, just tie them together with kitchen twine before browning. It will cook as a single roast. It was PERFECTLY cooked, with a slight pink center.

Used fat free half and half. Cooking instructions are perfect. I put the thermometer in the meat when I took it from the oven and it was 160. Let it sit about 10 minutes under foil. Perfect!

This was fabulous. The only thing I did different was to add baby portabella mushrooms to the sauce. Excellent flavor!!

Excellent! Very easy and quick to prepare. Next time, I will use a pork tenderloin. This time, I used boneless pork loin (3) and reduced the recipe to serve three. This was my husband's and my Valentine's Day dinner. Served with some garlic scalloped potatoes. The sauce was great with the potatoes as well. This meal was a perfect match with a bottle of Palmeyer Merlot. Finished it all off with a chocolate genache cake.

Very tasty! We made this a little differently than instructed in the recipe. Hubs grilled the tenderloin completely, but without the mustard coating. While it was being grilled and while it rested, I made the sauce as directed. Because I hadn’t browned the pork in the pan, I didn’t have any browned bits to contribute flavor to the sauce, so I added the juices that had accumulated on the cutting board after carving. I think that added a great amount of flavor and I would do that again. I meant to add some garlic when making the sauce, but I forgot. I thought the sauce could have used more Marsala flavor and less cream. Hubs, on the other hand, thought it was perfect as is. Based on that alone, I guess I will be making this again, but I will try to remember to add some garlic next time!

I love this recipe. I really like to substitute the marsala for port wine. It makes a very rich and sweet sauce. You may need to add a little more cream to offset the sweetness with port. Also, mushrooms are a great addition to the sauce. Defiantly go with a crisp more bitter vegetable for the side. I like to serve it with Brussels sprouts. Sauteed in butter and tangerines.

I have prepared this recipe twice in the last month and Oh My God.....is it good!! My husband and I absolutely love this one. It is easy to prepare and the kitchen smells wonderful when it is cooking. Serve with steamed green beans and a nice butternut squash risotto! Divine! It is in my "favorites" folder.

This recipe is amazing... I have used it with grilled chicken breast but our favorite is breaded chicken breast as it holds the sauce on even more :) It is also good with pork chops. I have added mushrooms as it gives it a great flavor and texture and we usually have white or jasmine rice on the side because we love how it soaks up the sauce. I also add about a teaspoon of dried mustard to it to bring out the mustard flavor a little more.

I found the pork cooked perfectly but my sauce curdled?!? Not sure what I did wrong....sauce WAS very tasty, just not very appealing!

Delicious! I served this for Christmas dinner and it tasted like it came from a professional chef! Lots of rave reviews! I took one reviewer's advice and used 1 part chicken brother and 1.5 parts Marsala wine for the sauce. It couldn't have been tastier!

This was so good! The only changes I made was to add salt to the sauce and I used minced onions and garlic since I did not have any shallots. The sauce was delicious and so easy to make. My husband couldn't stop moaning while eating this meal!! I will definately make this again!

This was excellent.I coated one side of the pork and put face down in pan and then coated the other side.Easier to handle.The second time I made it I made it earlier in the day and reheated under lettuce leaves on serving platter. Perfect. The sauce is delicious.

THIS IS AN EXELLENT AND EASY RECIPE. HUBS LOVED IT AND IT COULD BE SERVED TO COMPANY. THE ONLY THING I CHANGED WAS THE COOKING TIME. BE CAREFUL NOT TO OVERCOOK. I USED A THERMOMETER AND TOOK IT OUT AT 145 AND LET IT SIT FOR 5 MINUTES FOR PINK IN THE MIDDLE. THIS TOOK ABOUT 20 MINUTES ALLTOGETHER. IT ALSO DEPENDS HOW THICK YOUR TENDERLOIN IS. ENJOY !

I made this for my husband's birthday dinner, and it got rave reviews from everyone, including the inlaws and the kids. There were no leftovers, as several people went back for seconds. This is definitely a keeper, and I will make it again.

The sauce is to die for. Adding sauteed sliced mushrooms makes it even better.

This is delicious. I halved the recipe because I had one tenderloin. I didn't have Marsala wine so I used white wine. The sauce was fairly acidic this way (Marsala is much sweeter of course) so I threw in about a tablespoon of apricot jam to smooth out the flavors and correct the acidity. Next time I will roast it at a higher temperature (shorter time) to give it more of a brown exterior. I found that it didn't brown so much in my heavy skillet. I guess that's because it's pretty wet with that mustard coating. Still - it's a keeper and I encourage you to try it. Delicious sauce!

This was very good - the sauce has great flavor without being too much, we all really liked this. I served the pork with mashed potatoes and corn.

My family really enjoyed. The sauce was delicious. I only used one shallot as it was pretty big and I did not want the onion to overpower the taste. It turned out perfect. Thank you.

I followed this recipe with some exceptions: I used boneless pork chops instead of tenderloin and added a pinch of salt and black pepper to the sauce. My husband loved the sauce so much that he used bread to sop it up! I will definitely make this recipe again. Thanks.

Fabulously delicious! The dijon gives it a subtle kick. A few slight changed- added a can of sliced mushrooms with the marsala,(didn't have any fresh on hand), waited until it cooked down a bit before adding the cream. - and I cut the tenderloin into 1 1/2 inch pieces, pounded them with a mallet to flatten into medallions, then coated both sides lightly with dijon and seared in the pan. This way cuts the cooking time and IMO makes for a fancy presentation. Yummy. Fast and easy weeknight meal that could be served to company. Thanks koalagirl.

Yum! SERVE WITH PRETZEL ROLLS AND SAUERKRAUT! Followed recipe pretty much perfectly except I used a couple chops instead of loin chunks and didn't bother with the continue cooking in stove part since the chops cook through fast. The pretzel rolls are perfect for sopping up the extra sauce! Will make again with some additions...

Made this last night with twice baked potatoes and green beans. My 23 yr old son stopped over and said "mom this is a wonderful dinner" can you believe that. Thanks alot!

The photo of this recipe does NOT do it justice. It is absolutely delicious. My husband can't stop talking about it. Notes - I used finely chopped onion b/c I was out of scallions. I also substited honey mustard for dijon. It was terrific. I also used a medium - sweet marsala.