Pork Tenderloin with Dijon Marsala Sauce

Ingredients

Ingredient	Quantity	Calories (kcal)	Fat (g)	Cholesterol (mg)
Pork Tenderloins	2 nos	1225.62	40.92	48.58
Dijon Mustard	5 tablespoon	72
Oil	1 teaspoon	80.64	11.33	0
Butter	2 tablespoon	476.66	53.92	1.4
Shallot	10 gram	7
Marsala Wine	1 cup	75
Heavy Cream	1 cup	416.25	41.25	1.25
Total		2353.17	147.42	51.23

Preparation Method

1. 01 Preheat oven to 350 degrees F (175 degrees C). Coat Pork Tenderloins generously with Mustard.
2. 02 Oil a 9x13 inch baking dish.
3. 03 Heat Oil in a large skillet over medium-high heat.
4. 04 Arrange tenderloins in pan, and brown the meat. Turn to brown evenly.
5. 05 Transfer meat to prepared baking dish.
6. 06 Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or unTil desired doneness.
7. 07 Meanwhile, melt Butter over medium heat in the same pan used to cook the Pork.
8. 08 Cook Shallot in Butter unTil soft. Stir in Marsala, Mustard, and Cream, and cook unTil volume of liquid is reduced by half.
9. 09 Slice Pork, and place on a serving dish.
10. 10 Spoon sauce over meat, and serve.