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.
- 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)