Pork Tenderloin with Dijon Marsala Sauce (it's as yummy as it sounds)

This recipe comes from Allrecipes.com, one of my favourite places for exploring (http://allrecipes.com/recipe/pork-tenderloin-with-dijon-marsala-sauce/detail.aspx).

Ingredients:

• 2 pork tenderloins
• 4 tbsp Dijon mustard
• 1 tbsp oil
• 2 tbsp butter
• 2 shallots, minced (or a clove of garlic and a small onion, if you don't have any around)
• 1 cup Marsala wine (or chicken stock)
• 1 tbsp Dijon mustard
• 1 cup heavy cream

 Directions:

Preheat oven to 350 degrees F (175 degrees C).

Coat pork tenderloins generously with mustard. I didn't measure out 4 tbsp of mustard, I just gave each tenderloin a nice thick layer! 

Oil a 9x13 inch baking dish.

Heat oil in a large skillet over medium-high heat (I used my cast-iron frying pan - excellent for giving even heat). Place tenderloins in pan, and brown the meat for approximately 5 minutes. Turn to brown evenly. Transfer meat to prepared baking dish.

Bake in preheated oven for 20 minutes. Turn the pan around in the oven, and flip the tenderloins over. Continue cooking for 10-20 minutes depending on your oven and desired doneness. In my opinion, pork cooked to 71 degrees Celsius is at it's best! People used to cook their pork until it was completely white through, but now a bit of pinkness is known to be safe, and it is much juicier.

In the meantime, melt butter over medium heat in the same pan that you used to cook the pork. Add the minced shallots, and cook until soft. I've substituted shallots with an onion and a clove of garlic in the past, and that tastes great as well.

Stir in Marsala (or chicken stock, or some other white wine), Dijon mustard, and heavy cream. Heavy cream must have at least 36% milk fat - whipping cream falls into this category.

Reduce the heat to medium-low and cook until volume of liquid is reduced by half. I had the sauce simmering until the pork was cooked. 

Slice pork, spoon sauce over meat, and serve. 

This is one of my favourite pork tenderloin recipes I've tried so far!! So juicy, and the flavour from the shallots and wine, and the creaminess from the heavy cream, makes it taste like it came from a fine-dining restaurant. Thanks Allrecipes.com for another great recipe :)