Pork Tenderloin with Dijon Marsala Sauce

If you are looking for a meat-eating crowd pleaser, this is your dish!  YUM-YUM- Extra YUM!  I don't think I'm the first to comment that you will want to drink this sauce!  The pork turns out super tender, and the sauce is just a must have!  It's also good over vegetables.  Another great one from allrecipes.com

• 2 pork tenderloins
• 4 T Dijon mustard
• 1 T oil
• 2 T butter
• 2 shallots,  minced
• 1 C Marsala wine
• 1 T Dijon mustard
• 1 C heavy cream (I've used half and half or whole milk)

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. 

There are of course plenty of comments on the recipe in the link, but since I don't have shallots on hand most of the time, here is an alternative:

• Sautee (fresh) mushrooms, scallions (or regular onion) and garlic.  Once tender, remove from pan and continue making sauce.  Add mushroom mix back to sauce once finished.