Side pictured is simple/no recipe fried potatoes.
Link to original recipe: https://www.finecooking.com/recipe/pork-tenderloin-with-sage-marsala-sauce
Ingredients:
1 pork tenderloin (1.25 to 1.5 lb--mine was 1.25), trimmed and cut in half cross-wise (not length-wise)
~1/2 tsp. kosher salt (I did not measure)
2 tsp. pink peppercorns, crushed (I did not have these, so I subbed a grinder version that contained mixed peppercorns and allspice; want to try this again with just the pink if I can find--and I did not measure)
2 T. unsalted butter, divided
1 T. extra virgin olive oil
1/2 c. sweet Marsala
1 T. chopped fresh sage leaves
Instructions:
1. Position rack in center of oven (or in my case, bottom of bottom oven) and heat oven to 375°F (note to self: used "bake" setting, not convection).
2. Season pork with salt and pepper all over.
3. In a large, ovenproof skillet, heat 1 T. of the butter, and the olive oil, over medium-high heat. Place pork in pan and sear/brown on all sides--around 5 minutes total.
4. Remove pan from heat and transfer to oven. Bake for 15-20 min, or until internal temp of thickest part of tenderloin is 140°F. (It was 20 min for my oven.)
5. Transfer pork to a cutting board/serving platter and cover with foil.
6. Wipe away most of the excess oil/fat in skillet. Place over medium-high heat and add the Marsala. Cook, scraping up browned bits, for about 2 minutes.
7. Remove from heat and add the remaining 1 T. of butter, and the sage to the skillet. Stir until butter has completely melted, then remove foil from the pork and pour over it. Cut up, serve, and enjoy!
