Get ready to transform an ordinary dinner into an extraordinary culinary experience with this mouthwatering Pork Tenderloin in Spicy Marsala Sauce! Imagine tender, perfectly seared pork medallions bathed in a rich, fiery sauce that combines the elegance of Italian cuisine with a bold, spicy kick. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to elevate your cooking game and tantalize your senses with every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Pork tenderloin
- Olive oil
- Garlic
- Red pepper flakes
- Marsala wine
- Chicken broth
- Salt
- Pepper
Instructions
- Begin by preparing your ingredients. Trim any excess fat from the pork tenderloin and pat it dry with paper towels. This will help achieve a nice sear.
- Season the pork tenderloin generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the pork tenderloin to the pan.
- Sear the pork for about 3-4 minutes on each side, or until it develops a golden-brown crust. Once seared, remove the pork from the skillet and set it aside on a plate.
- In the same skillet, add another tablespoon of olive oil if needed. Add 3-4 minced garlic cloves and sauté for about 30 seconds, or until fragrant, being careful not to burn the garlic.
- Sprinkle in 1 teaspoon of red pepper flakes, adjusting the amount to your preferred spice level. Stir to combine with the garlic.
- Pour in 1 cup of Marsala wine, scraping up any browned bits from the bottom of the skillet. This will add depth to the sauce.
- Allow the Marsala wine to simmer for about 5 minutes, reducing slightly.
- Add 1 cup of chicken broth to the skillet and stir to combine. Bring the mixture to a gentle simmer.
- Return the seared pork tenderloin to the skillet, spooning some of the sauce over the top. Cover the skillet and let it simmer for about 20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Once cooked, remove the pork tenderloin from the skillet and let it rest for about 5 minutes before slicing. This allows the juices to redistribute.
- Meanwhile, continue to simmer the sauce for a few more minutes to thicken it slightly if desired. Taste and adjust seasoning with additional salt and pepper if necessary.
- Slice the pork tenderloin into medallions and serve it drizzled with the spicy Marsala sauce. Pair with your choice of sides, such as roasted vegetables or mashed potatoes, to complete the meal.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F (63°C) for optimal tenderness and safety.
- Searing Secrets: Pat the pork completely dry before searing to achieve that beautiful golden-brown crust. A dry surface guarantees perfect caramelization.
- Don't Rush the Resting: Allow the meat to rest for 5 minutes after cooking. This crucial step helps redistribute juices, ensuring each slice is incredibly moist.
- Spice Control: Adjust the red pepper flakes to match your heat tolerance. Start with less and add more if you're feeling adventurous.
- Wine Matters: Use a good quality Marsala wine. The better the wine, the more depth and complexity in your sauce.
- Sauce Consistency: If you prefer a thicker sauce, let it simmer a bit longer or add a small cornstarch slurry to achieve your desired thickness.
- Prep Ahead: You can trim and season the pork up to a day in advance, making weeknight cooking even easier.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 28g
Fat: 12g
Saturated Fat: g
Cholesterol: 85mg
