Pork Tenderloin Marsala
Serve this simple, elegant dish over toasted, crusty bread slices or your favorite pasta.
2 pounds Pork tenderloin (cut into 1 inch thick steaks)
1 medium White onion (chopped)
1 pound Baby bella mushrooms
2 tablespoons Olive oil
2 tablespoons Unsalted butter
4-5 cloves Garlic (chopped)
1 cup Marsala wine
1 cup Beef stock (or water)
2 tablespoons Corn starch (dissolved in 2 tablespoons cold water)
1 pint Grape tomatoes
2 tablespoons Fresh lemon juice (about 1 lemon)
Kosher salt, black pepper, Italian seasoning, all-purpose seasoning to taste
½ cup Italian flat leaf parsley (chopped)
Season tenderloin steaks with dry seasoning and 2-3 tablespoons of olive oil.
Grill steaks for 2-3 minutes per side and remove to a plate.
Place a large, heavy skillet over medium-high heat, add olive oil, onions, mushrooms, and sauté until onions are clear and mushrooms are tender.
Add butter and garlic, cooking for 1-2 minutes.
Deglaze with wine and stock.
Allow to boil for 3-4 minutes then add cornstarch solution until desired thickness.
Add tomatoes and cook for 1-2 minutes.
Season with dry seasonings and add lemon juice.
Stir in parsley and serve.