Port Marsala Or Madeira Sauce Food

PORK TENDERLOIN WITH CREAMY MARSALA SAUCE

Steps:

• Preheat oven to 200C/390F.
• Sprinkle pork with salt and pepper.
• Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
• Place in the oven for 15 minutes for the faintest blush of pink (pictured) or 18 to 20 minutes for no pink. See Note 4 for internal cook temperatures.
• Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.

MADEIRA SAUCE

Steps:

• Chop the onions and fry in butter, once softened, add the mushrooms, until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira in the last 5 minutes of cooking. Season with salt and pepper to taste. Serve with roast meat or steak.

MADEIRA SAUCE

Steps:

• Make a roux with 1/2 the butter and flour.
• Set aside.
• In a second pan, saute the onion in the remaining butter.
• When the onion begins to wilt, add the mushrooms and cook until they release their liquid.
• Add the stock of your choice and the roux and stir well.
• Continue to cook until the sauce begins to thicken.
• Add Madeira wine and cook until the sauce returns to a boil.
• Remove from the heat.