Pork Fillet with Dijon Marsala Sauce

    55 min

    Pork fillets are coated in Dijon mustard and then pan-seared, then transferred to the oven to finish cooking. The pork fillets are then served with a creamy Dijon mustard and Marsala sauce.

    688 people made this

    Serves: 6 

    • 2 pork fillets
    • 4 tablespoons Dijon mustard
    • 1 tablespoon oil
    • 30g butter
    • 2 shallots, finely chopped
    • 250ml Marsala wine
    • 1 tablespoon Dijon mustard
    • 250ml double cream

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Coat pork fillets generously with mustard. Oil a 23x33cm or similar sized baking dish.
    2. Heat oil in a large frying pan over medium-high heat. Arrange pork fillets in pan and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
    3. Bake in preheated oven for 20 minutes. Turn and continue cooking for 20 minutes or until desired doneness.
    4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard and cream and cook until volume of liquid is reduced by half.
    5. Slice pork and place on a serving dish. Spoon sauce over meat and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (597)


     -  28 Nov 2010


    Simply delicious. I browned the tenderloin in olive oil in a cast iron skillet, and didn't bother roasting it in a different pan. While it was in the oven I sauteed some petite button mushrooms, and added them to the finished sauce which I prepared, with a couple of cloves of minced garlic, once the roast was out of the oven and resting. Koalagirl, you've outdone yourself!  -  18 Feb 2008  (Review from Allrecipes US | Canada)


    This is an excellent, very tasty dish! Definitely one of the best pork dishes on this website. The Dijon Marsala sauce is simply amazing! However, I would not coat the pork tenderloin with Dijon mustard before browning the pork in a skillet; simply brown the pork tenderloin as is before putting it in the oven. Adding lemon pepper on top of the browned pork before inserting it in the oven might be an option. For the Dijon Marsala sauce, I would cut the amount of heavy cream by half since there was lots of sauce left. As I didn't have Marsala wine, I substituted it with sherry and it turned out absolutely great. Next time, I will included half a cup of chopped mushrooms to the Dijon Marsala sauce, which incidentally, compliments pork tenderloin very well. I do not see the Dijon Marsala sauce for chicken or steak; this sauce is made for pork only. I will definitely make this dish again!  -  20 Jan 2008  (Review from Allrecipes US | Canada)