Pork Tenderloin with Marsala Sauce

Name: Pork Tenderloin with Marsala Sauce
Total time: 75
Yield: 5
Ingredients: 0.25 cup all-purpose flour; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 2 (3/4 pound) pork tenderloins; 2 tablespoons olive oil, or more to taste; 1 tablespoon butter; 1 (10 ounce) package fresh white mushrooms, sliced; 1 small yellow onion, coarsely chopped; 0.5 teaspoon minced garlic; 0.5 cup Marsala wine, or more to taste; 12 ounces brown gravy; 1 cup beef broth; 1 tablespoon chopped fresh flat-leaf parsley

Recipe by Joanne from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

5 servings

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0.25 cup all-purpose flour
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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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2 (3/4 pound) pork tenderloins
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2 tablespoons olive oil, or more to taste
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1 tablespoon butter
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1 (10 ounce) package fresh white mushrooms, sliced

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1 small yellow onion, coarsely chopped
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0.5 teaspoon minced garlic
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0.5 cup Marsala wine, or more to taste
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12 ounces brown gravy
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1 cup beef broth
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1 tablespoon chopped fresh flat-leaf parsley

Instructions

Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Remove tenderloins. Stir the sauce and add more wine if desired.
Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.