Pork Tenderloin in a Mask of Marsala
Like a Halloween disguise, this sweet wine sauce with the fresh flavor of parsley, beautifully adds a mask of glazed flavor over tenderloin medallions. Serve with crisp-tender green beans.
Preheat the oven to 375 degrees.
Season the tenderloin on all sides with salt and freshly cracked black pepper. Place 1 tablespoon of the butter into a medium, oven-proof skillet coated with Teflon® non-stick. Cook over medium heat. Place the pork in the pan and add the tablespoon of Marsala to help sear and brown the meat on all sides. Sear until golden brown, about 8 minutes.
Transfer the skillet to the oven and cook the tenderloin until a thermometer registers 140 degrees for about 15 minutes. Move the meat to a cutting board and cover with aluminum foil.
Pour off some of the fat in the skillet and return it to the stovetop. Add the Marsala wine and cook over medium until actively simmering, mixing in scraps of browned meat and blending. Reduce this by half and then add the remaining butter. Add the parsley and swirl until the butter disappears into the sauce.
Cut the meat into 1-1/2-inch slices and evenly plate. Add the sauce, and garnish with more parsley.