Pork tenderloin is becoming increasingly more popular, and this is a dish I recently had at a restaurant that I just had to create at home. The tenderloin is cut into medallions, rolled in cracked pepper, and then cooked in Marsala wine. It is topped by an easy sauce or gravy made with garlic.
Deborah Mele 2011
Pork Tenderloin In Garlic Sauce
Pork tenderloin is cut into medallions, rolled in cracked pepper, and then topped with a sauce made of Marsala wine and garlic.
- 1 1/2 Pound Pork Tenderloin
- 1 To 2 Tablespoons Cracked Black Peppercorns
- 3/4 Cup Dry Marsala Wine
- 6 Large Garlic Cloves
- 1/2 Cups Whole Milk
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- Press the cracked pepper onto all sides of the tenderloin, then wrap in plastic wrap, and refrigerate.
- To make the garlic sauce, put the whole garlic cloves into a small saucepan with 1/2 cup of milk.
- Bring to a boil, and reduce the heat to a simmer.
- Cook for an additional 30 minutes or so, or until the garlic is very soft. (If your milk evaporates too much as the garlic cooks, add a little additional milk as needed).
- Season with salt, and remove from the heat.
- Using a whisk or blender, blend the garlic and milk together, then return to the heat, and continue simmering until it is thickened.
- For the pork, cut the tenderloin into 6 pieces or medalions.
- Add the olive oil to a frying pan, and cook the pork over high heat, until it is cooked with just a hint of pink remaining inside.
- Salt and set aside in a warmed platter.
- Add the Marsala wine to the pan drippings and cook until it has reduced by more than half and has become thickened.
- Add the garlic sauce to the frying pan and mix well creating a blended thick sauce.
- Add the tablespoon of butter to this mixture, and blend well.
- Serve the pork medallions on a platter with the sauce spooned on top.