Pork Marsala

15 Min.
30 Min.
6
Ingredients
2
(1 – 1 ½ pound) pork tenderloins, trimmed
2 (1 – 1 ½ pound) pork tenderloins, trimmed
2
tablespoons olive oil
2 tablespoons olive oil
1
tablespoon Better Than Bouillon® Roasted Beef Base
1 tablespoon Better Than Bouillon® Roasted Beef Base
2
teaspoons Better Than Bouillon® Mushroom Base
2 teaspoons Better Than Bouillon® Mushroom Base
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
Sauce
2
tablespoons vegetable oil
2 tablespoons vegetable oil
8
ounces baby bell mushrooms, sliced ¼-inch thick
8 ounces baby bell mushrooms, sliced ¼-inch thick
¼
cup minced shallots
¼ cup minced shallots
2
teaspoons minced garlic
2 teaspoons minced garlic
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
2
teaspoons Better Than Bouillon® Mushroom Base
2 teaspoons Better Than Bouillon® Mushroom Base
1
cup Marsala wine
1 cup Marsala wine
1
cup hot water mixed with 1 ½ teaspoons Better Than Bouillon® Roasted Beef Base
1 cup hot water mixed with 1 ½ teaspoons Better Than Bouillon® Roasted Beef Base
2
tablespoons freshly chopped parsley
2 tablespoons freshly chopped parsley
2
tablespoons chilled unsalted butter
2 tablespoons chilled unsalted butter
Directions
  1. Preheat the Big Green Egg® to 425°F. Set the EGG® up for direct cooking with the porcelain grid.
  2. Mix the olive oil, Roasted Beef Base, Mushroom Base, and black pepper together in a small bowl. Rub both tenderloins all over with the marinade.
  3. Place the tenderloins directly onto the EGG and grill for 3 - 4 minutes per side or until the internal temperature reaches 145°F when checked with an instant read thermometer.
  4. Remove the tenderloins from EGG and let rest.
  5. Add the vegetable oil to a small saucepan over high heat. Add the mushrooms and shallots to the saucepan and cook for 2 - 3 minutes. Add the garlic, pepper, and Mushroom Base to the saucepan and cook for 1 minute more.
  6. Add the Marsala wine and broth to the saucepan. Bring the sauce to a boil; reduce the heat to a simmer. Reduce the sauce by half, 8 - 10 minutes. Remove the sauce from the heat and whisk in the parsley and chilled butter.
  7. Slice the pork and serve immediately with the sauce.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Beef Base; also great with Better Than Bouillon Organic Mushroom Base.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.

Recently Viewed