Pork Tenderloin with Dijon Marsala Sauce

Pork Tenderloin with Dijon Marsala Sauce


"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."

Ingredients 55 m {{adjustedServings}} servings 463 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 32.6 g
  • 65%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
  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. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
  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. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.
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Reviews 531

  1. 673 Ratings


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!


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. Adding lemon pepper on top of the browned pork before inserting it in the oven might be an option. For the Dijon Marsala sauce, I would cut the amount of heavy cream by half since there was lots of sauce left. As I didn't have Marsala wine, I substituted it with sherry and it turned out absolutely great. Next time, I will included half a cup of chopped mushrooms to the Dijon Marsala sauce, which incidentally, compliments pork tenderloin very well. I do not see the Dijon Marsala sauce for chicken or steak; this sauce is made for pork only. I will definitely make this dish again!

Aspiring Chef Rita

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!!!