Serves: 6-8 / Prep-time: 1 day, cook-time: 25 minutes
Ingredients
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2 pork tenderloin
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3 cups dry Marsala wine
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2 leafs of fresh sage
- 10 springs of thyme
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5 cloves garlic diced
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1 onion diced
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Olive oil
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Salt, pepper, garlic powder
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1 1/2 tbsp sugar
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3 tbsp unsalted butter
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2 cups chicken stock
Directions
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Marinate the tenderloin in the wine with the herbs overnight.Next day remove and season meat.
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Sauté garlic and onion in olive oil. Deglaze with the wine left from the marinade. Reduce and add sugar. Also add chicken stock and reduce. Once thick strain through a fine chinoise and remove herbs and onions. Clean sauce.
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Grill and mark. Remove from grill and glaze with sauce and finish in the oven 350 f convection approx 20 mins. Internal temp 145 f.
