Pork Tenderloin with Dijon Marsala Sauce

French cooking is all about the sauce. For this dish, you will need 1lb of pork tenderloin, Dijon mustard, onion, dried plums, heavy cream, butter, olive oil and some medium dry Marsala wine.

Begin by sauteing on med. heat in butter and olive oil, chopped onion with dried herbs: rosemary, mint and oregano along with red pepper flakes and garlic powder. Once browned, push aside to lay in medallion size pork tenderloin cuts searing on all sides. Bring back the onion and toss in some prunes - dried plums.

Add to that, 4 tbs of Marsala wine, stirring; let it comes to a bubbling mixture. Then pour in 1/2 cup of heavy cream, keep stirring while dropping in 1 large tbs of Dijon mustard.

Let simmer on low heat while you prepare a side or two. Just before serving, top with fresh picked baby Arugula.

 ~ Tutti a Tavola