How to Summer Tasty Pork tenderloin with marsala pan sauce and pine nut gremolata

How to Summer Tasty Pork tenderloin with marsala pan sauce and pine nut gremolata Delicious, fresh and tasty.

Pork tenderloin with marsala pan sauce and pine nut gremolata. Take the pan off the heat and whisk in the unsalted butter. Add salt and pepper to taste Serve the tenderloins with a drizzle of marsala sauce and the gremolata on top. See recipes for Pork tenderloin with marsala pan sauce and pine nut gremolata too.

Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own.

You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders.

Many big box stores sell pork tenderloins in pairs.

You can cook Pork tenderloin with marsala pan sauce and pine nut gremolata using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pork tenderloin with marsala pan sauce and pine nut gremolata

1. It’s of pine nuts.

2. It’s of Zest.

3. It’s of juice from a fresh lemon.

4. You need of garlic, finely chopped.

5. You need of fresh Italian parsley, chopped.

6. You need of extra virgin olive oil.

7. It’s of pork tenderloin (about 500 g).

8. You need of dry marsala.

9. It’s of cold unsalted butter.

Prepare the polenta in a large sauce pan over medium heat; add the broth and the cornmeal, stirring to combine over medium-high heat.

Add broth to the pan, scraping to loosen browned bits.

Stir in the wine, mustard, thyme and rosemary.

Although you can serve this pan sauce with any meat as-is, you could modify it for beef by substituting red wine for white wine.

Pork tenderloin with marsala pan sauce and pine nut gremolata instructions

1. Put a small pan on medium-low heat and add the pine nuts. Heat them through until they just start to toast. Thisll only take a couple of minutes. Watch them to make sure they don't burn..

2. In a bowl, make the gremolata by stirring together the lemon zest, lemon juice, garlic, parsley, and olive oil. Add the pine nuts and a pinch of salt, then stir again to combine..

3. Cut the tenderloin in half, then cut each half in half again so that you end up with four roughly equal-sized pieces. Turn the loins onto their cut ends, then take out your aggression and give them a good punch with your fist. Try to flatten them to about 1 1/2 cm thickness. Season the loins with salt and pepper..

4. Add a splash of olive oil and a knob of butter to a large pan on medium-high heat. Lay in the tenderloins and sear them for 4 minutes per side. Remove them to a plate and drain any excess oil from the pan..

5. Add the marsala to the pan and let it bubble away for about 1 minute. Take the pan off the heat and whisk in the unsalted butter. Add salt and pepper to taste Serve the tenderloins with a drizzle of marsala sauce and the gremolata on top. Goes great with pan-roasted baby potatoes..

Or you could use half wine and half beef stock.; For a richer sauce, finish the sauce with a little heavy cream and simmer it for another minute to thicken.; You can substitute fresh tarragon, chervil, oregano, or chives for the parsley.

I Need A Sauce for Stuffed Pork Tenderloin.

Danielle wrote and said, I make this great stuffed pork tenderloin and I am looking for a sauce to go with it.

It is stuffed with, spinach, pine nuts, goat cheese, garlic and sun-dried tomatoes.

When I asked Chef Terrell about a sauce, he immediately wanted to know if the tenderloin was marinated.