Pork Tenderloin with Marsala Cream Sauce
Pan Roasted Pork Tenderloin with Marsala Cream Sauce
1 pound pork tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil
4 tablespoons minced shallot
1 garlic clove, minced
1 cup beef stock
4 tablespoons Marsala
3 ounces reduced fat cream cheese
Slice pork into 12 medallions. Season with salt and pepper. Heat oil in a cast iron or heavy non-stick skillet. Brown pork, then set aside.
Add shallots to skillet and cook, stirring and gently scraping the bottom of the skillet to loosen crusted meat particles. Add garlic. Add the remaining ingredients. Stir well., Add pork and cook 5 minutes or until done. Add any accumulated juices from the pork.