Part of the reason I haven’t been blogging is that I haven’t really been baking. And y’all know my blog has always been primarily fatty, sugary, sprinkled goodness. Most meals I make aren’t even blogworthy. A piece of meat and a couple different veggies is my go-to these days. I’m only “allowed” to make something carby and/or cheesy once a week (the night before my husband has to ruck) so yeah, food has been pretty boring lately.

I do occasionally sneak in meals like this. Ones that seem healthy at first – until you realize the sauce on top is mainly heavy cream. Whoops. To be fair though, you really only need a little bit of the sauce to get that fantastic Marsala flavor.

Marsala is definitely one of my favorite flavors ever and in this, it’s mixed with another of my favorites: dijon mustard. It’s so good! I seriously could have drank it. And pork is always good. It’s inexpensive and a nice change from the usual chicken.

One year ago: Butter Pecan Ice Cream
Two years ago: New York Style Coffee Cake
Three years ago: Stewed Chicken with Tomatoes, Cinnamon, and Preserved Lemons
Four years ago: Baked Brie

Pork with Dijon Marsala Cream Sauce
adapted from AllRecipes
  • 1 pork tenderloin
  • 2 tablespoons dijon mustard
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 2 shallots minced
  • 1 cup Marsala wine
  • 1 tablespoon dijon mustard
  • 1 cup heavy cream
  1. Preheat oven to 350F. Spray a baking dish with oil.
  2. Rub the pork tenderloin with 2 tablespoons of dijon mustard.
  3. Heat 1 tablespoon of olive oil over medium-high heat. Brown the pork tenderloin on all sides and then transfer to the prepared baking dish.
  4. Bake in preheated oven for 20 minutes. Turn and continue cooking for another 20 minutes or until done.
  5. A few minutes before the pork is done, melt the butter over medium heat. Cook the shallots in the butter until soft. Stir in the Marsala, 1 tablespoon dijon mustard, and heavy cream. Bring to a simmer and cook until the liquid is reduced by about half.
  6. Slice pork and serve with the sauce.



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