Crock Pot Pork Tenderloin Marsala
Dinner last night was this awesome Pork Tenderloin with Marsala Sauce. I made it in the crock pot and it couldn’t be easier. It was also done in 6 hours cooked on a low setting.
I started off by removing the silver skin on the pork tenderloin. Just use a sharp knife and cut right under it to remove it from the tenderloin. It really isn’t edible so make sure to do this. Then I seasoned the tenderloin with salt and pepper. Next I browned them quickly in a saute pan in a little oil. I removed them to put them in my crock pot. I used my 9 x 13 crock pot which I have really come to love. Then I browned the onions and added them on top of the tenderloins. Then I sauteed some mushrooms and added them also. I deglazed the pan with the Sweet Marsala and added it to the pan.
6 hours later here is the result. I thickened the sauce with a little cornstarch before serving.
I served it over egg noodles and some broccoli on the side.
- 1 package pork tenderloins
- 8 oz. mushrooms
- 1 medium onion
- 1 tablespoon oil
- salt and pepper
- 3/4 cup Sweet Marsala wine
- 1/2 cup water
- 1 tablespoon cornstarch
- 3 tablespoons water
- Remove the silver skins from the pork tenderloin. Season well with salt and pepper. Put a little of the oil in a saute pan. Brown the tenderloins on all sides. Put in crock pot.
- Cut the onions into a medium dice. Saute the onions in a little of the oil until lightly browned and wilted. Add to the crock pot.
- Slice the mushrooms. Saute the mushrooms in the remaining oil until starting to turn brown. Add to the crock pot.
- Add the marsala to the pan you sauteed the pork, onions and mushrooms in. Bring to a quick boil. Add the water and pour over the tenderloin in the crock pot.
- Cook on low for 6 hours.
- Mix the cornstarch and 3 tablespoons water together. Stir it into the sauce. Let cook for another 10 minutes or until thickened.
- Serve over egg noodles.
Maybe you’d like to try our recipe for?