Marsala Pork Tenderloin with Sage Recipe

Directions:

1. Place the pork in a ziploc bag or non-metallic container with salt and pepper (to taste), olive oil, lemon juice, and ground sage.
2. Cover and refrigerate for at least 2 hours, turning after 1 hour.
3. Preheat oven to 350 degrees F.
4. Place a large ovenproof skillet over medium-high heat.
5. Remove tenderloins from marinade and sear in hot pan, turning frequently until browned all over.
6. Place ovenproof skillet in oven and roast for 10-20 minutes.
7. (If not using an ovenproof skillet, transfer the tenderloins to a roasting pan, but use skillet to make sauce.) When cooked, remove pork, set aside, and cover to keep warm.
8. Place skillet over high heat.
9. When hot, add the marsala wine.
10. Cook until steaming.
11. Add the chicken stock, fresh chopped sage leaves, and minced shallot, scraping seared pork bits from bottom of pan.
12. Cook, reducing, over high heat until the sauce reduces by at least half.
13. Turn off heat add butter, stirring until melted.
14. Season with salt and pepper to taste.
15. Cut tenderloins on an angle into 1/2 inch thick pieces.
16. Arrange on plate and serve with sauce (be careful not to overcook the pork).
17. I originally found this recipe at Gail's Recipe Swap, posted by MariaD/No CA.