Pork Tenderloin with Marsala

Instructions

1. Preheat your oven to 375°F (190°C). Season the pork tenderloins generously with salt and freshly ground black pepper.
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Once the oil is hot, add the pork tenderloins and sear them for about 3-4 minutes on each side until they are golden brown.
3. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let it rest on a cutting board, loosely covered with foil.
4. In the same skillet, melt the butter over medium heat. Add shallots and garlic, sautéing until they are soft and translucent, about 2-3 minutes.
5. Carefully pour in the Marsala wine, scraping any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes, allowing the alcohol to cook off.
6. Add chicken stock and thyme leaves to the skillet, bringing the mixture to a simmer. Allow it to reduce by about half, which should take approximately 5-7 minutes.
7. Stir in the heavy cream and continue to cook for another 2-3 minutes, or until the sauce thickens slightly.
8. Slice the rested pork tenderloin into medallions and drizzle with the Marsala sauce before serving.