Chicken Marsala may be the famous one, the one with all the Twitter followers and the Hollywood star, but pork Marsala is the hipper one, the better one, the one that all the cool kids are hip to these days. It's no wonder; the absolute perfect pairing for the umami-rich Marsala sauce is a succulent pork medallion, with just a little pink and the perfect amount of juiciness. Fame may allow you to live forever, but being well-known isn't everything… being delicious is.
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Cut broccoli into bite-sized pieces.
Pat pork tenderloin dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Prepare the Broccoli
Place broccoli florets on prepared baking sheet and toss with garlic, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccoli.
Spread into a single layer on one half of baking sheet.
Sear the Tenderloin
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Add pork tenderloin to hot pan and sear until browned on two sides, 3-4 minutes per side.
Transfer pork tenderloin to empty half of baking sheet.
Reserve pan; no need to wipe clean.
Roast the Broccoli and Pork Tenderloin
Roast pork tenderloin and broccoli in hot oven until broccoli is tender and pork reaches a minimum internal temperature of 145 degrees, 13-16 minutes.
Rest cooked pork tenderloin 5 minutes, then cut into ½" slices.
While broccoli and pork roast, make sauce.
Make Sauce and Finish Dish
Return pan used to sear pork tenderloin to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-7 minutes.
Add demi-glace and Marsala wine. Stir often until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter. Season with a pinch of pepper.
Plate dish as pictured on front of card, spooning sauce over pork slices. Bon appétit!
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