Italian Pork Tenderloin in Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The original recipe calls for a tbsp of butter added at the end, but it's not necessary. Adapted from . Ingredients:
1 1/2 lb pork tenderloin |
2 tbsp black peppercorns, crushed |
3/4 cup dry marsala wine |
7 cloves garlic, peeled |
1 1/4 cup fat free half and half |
1 tbsp extra virgin olive oil |
Directions:
1. Press the cracked pepper onto all sides of the tenderloin. Wrap in plastic wrap, and refrigerate.
2. To make the garlic sauce, put the whole garlic cloves into a small saucepan with 1 cup of half and half. Bring to a boil, and reduce the heat to a simmer. Cook for an additional 30 minutes or so, or until the garlic is very soft. If your half and half evaporates too much as the garlic cooks, add a little additional milk as needed. Season with a pinch of salt, and remove from the heat. Using a whisk or blender, blend the garlic and milk together. Return to the heat, and continue simmering until it is thickened.
3. Cut the pork into 6 pieces or medalions. Add the olive oil to a frying pan, and cook the pork over high heat, until it is cooked with just a hint of pink remaining inside. Salt and set aside in a warmed platter. Add the Marsala wine to the pan drippings and cook until it has reduced by more than half and has become thickened. Add the garlic sauce to the frying pan and mix well creating a blended thick sauce.
4. Serve the medalions on individual plates, with a generous spoonful of the garlic sauce on top.
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