Molasses Pork Tenderloin with Marsala Shallot Sauce

We are trying to get back to normal after the early winter storm and are getting ready for Thanksgiving. Though it feels like we missed Thanksgiving with our winter blast as the whole experience was surreal. A lot of the snow has melted with some local roads flooding at the lower points and creeks close to or are flooding. This storm came with a lot of damage from roofs collapsing, basements flooding, windows imploding, and businesses closed with some workers not being paid. The Buffalo Bills home game was postponed and played on Monday night at Detroit. The worst though is the lost of lives. We can always replace personal belongings, go to future Buffalo Bills games, but we cannot replace human life. No matter how much we dislike this storm, we cannot complain since we got through it safely and so did our family and friends. I also want to thank everyone who sent well wishes and warm thoughts during this storm – they were all much appreciated!

Now on to the cooking:
This recipe for Molasses Pork Tenderloin with Marsala Shallot Sauce is a nice Thanksgiving substitute for those who do not care for turkey. Another options is Beef Tenderloin with a Madeira Rosemary Shallot Sauce. Marsala is a light wine as compared to Port Wine and some Madeira wines. I prefer a Port wine over Marsala since it is richer in flavor and depth. (I made the Beef Tenderloin sauce with Port Wine instead of Madeira.) The shallots are a wonderful compliment to this dish as they provide a slight sweetness and more depth to a sauce than an onion – so I would not substitute – but that is personal preference. Shallots also provide an elegant addition to the sauce.

Pork Tenderloin with Marsala Shallot Sauce

2 pounds Pork Tenderloin

Marinade
1/8 cup reduced-sodium soy sauce
1/2 cup molasses
1/8 cup lemon juice
1/8 cup olive oil
1/2 tsp ginger
1 large garlic cloves, minced

Marsala Sauce
1 large Shallot sliced
2 tbsp cold butter
1 cup Marsala (Port Wine or Madeira Wine)
1 cup beef broth
1/4 cup water
2 tbsp cornstarch

Dry Rub
Three Little Pigs BBQ Rub

Marinade the pork tenderloin up to 24-hours in a plastic, sealable bag turning periodically. If you are concerned about marinating for 24-hours, then try 8-hours to see how that works. Preheat oven to 375. Take the pork out of the marinade and if desired, add Three Little Pigs BBQ Rub. Heat a little olive oil in a pan then sear the pork. Place in a baking dish and bake until desired temperature. Let rest for about 10-minutes before slicing.

While it is baking, cook shallots in a pan with a little olive oil until tender. Add Marsala and beef both. In a small bowl, add arrowroot or cornstarch plus the water, stirring to dissolve. Then add to the sauce and cook until desired thickness. Add cold butter just before serving.

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