That’s what I said after I tried the Roasted Pork Tenderloin and Mushroom Marsala recipe from the Washington Post. This recipe had everything going against it…my lack of skill in preparing pork in general and not really wanting to be cooking that evening…and it still came out a winner. The pork was tender and juicy and the mushroom marsala sauce was silky and rich. Best of all, there was only one pot to clean up.
My only gripe is that the pork took longer than 20 minutes to reach 160 degrees. I really don’t understand what it is about my oven that I can’t replicate these cooking times. Since the cooking time almost doubled, I didn’t have much liquid left in the pot once it came out of the oven. So I was able to skip the step of reducing the pan juices before adding the chicken broth and marsala.
I can definitely see this becoming a weeknight favorite, especially if I can find a way to turn it into a 30 minute meal. But even if I can’t, it’s worth the extra oven time.
Roasted Pork Tenderloin and Mushroom Marsala
From The Washington Post
WaPo Notes: This one-pot dish has the flavor profile of classic veal Marsala but requires less prep work. It can be made with any type of mushrooms: oyster, portobello and tree ear varieties are particularly good here. Serve with steamed asparagus, roasted Brussels sprouts or sauteed summer squash and rice.
Using a large shallow nonstick braiser works best here, but a roasting pan or a deep saucepan that’s ovenproof also can be used.
- 1 tablespoon olive or vegetable oil
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 1 1/2 to 2 pounds pork tenderloins, trimmed of silverskin and excess fat
- 1 pound assorted mushrooms, stemmed and cut into bite-size chunks
- 1 medium onion, cut into 3/4-inch chunks
- 1/2 cup dry Marsala (Sicilian dessert wine)
- 1/2 cup low-sodium or homemade chicken broth
- 2 tablespoons finely chopped flat-leaf parsley leaves
Preheat the oven to 375 degrees.
Heat the oil and 1 tablespoon of the butter over medium heat in a large braiser, deep saucepan or heavy roasting pan large enough to hold all the ingredients.
Season the trimmed tenderloins all over with salt and pepper, then add to the pan. (If the tenderloins are a little long for the pan, cut them in half crosswise.) Cook for 6 to 7 minutes, turning the tenderloins halfway through, so that they are browned on the bottom and top. Use tongs to transfer them to a large plate. They will not be cooked through.
Increase the heat to medium-high and add the mushrooms to the pan. Cook, stirring, for 2 to 3 minutes, then add the onion. Cook for 2 to 3 minutes, just until the onions start to soften around the edges. Season lightly with salt and pepper.
Return the pork tenderloins to the pan, which will be a little crowded, then place the pan in the oven and roast for about 20 minutes, until the internal temperature of the tenderloins registers 160 degrees.
Use tongs to transfer the tenderloins to a plate; cover loosely with aluminum foil to keep them warm.
Return the pan with the mushrooms and onions to the stove over medium-high heat. Cook for 3 to 4 minutes, until the pan juices have almost evaporated. Add the Marsala and broth; cook for 3 to 4 minutes, until the liquid has reduced by half.
Cut the remaining tablespoon of butter into several small pieces and add to the pan in several additions, stirring as the butter melts. Taste and add seasoning as needed. Remove from the heat.
Cut the tenderloins crosswise into thin slices and divide among individual plates. Top with a portion of the mushroom sauce and a sprinkling of parsley. Serve immediately.