Pork Tenderloin with Creamy Marsala Sauce

1. This is also really gorgeous made with other cuts of pork like cutlets. And also with chicken.

2. Marsala is a fortified wine like port and sherry. It's a bit sweet and has beautiful layers of flavour, usually a hint of spice with caramel flavours. It is VERY good value - I use a brand called Boronia from Dan Murphy's (in Australia) that costs $9 for a large bottle that lasts for years and years.

SUBSTITUTES: Sherry (best), sweet vermouth or port (next best) or brandy.Non alcoholic option: This sauce is very much based on the Marsala flavours but if you need to make this non alcoholic, you can leave the marsala out in which case this will be like a creamy gravy.

SWEET OR DRY? I use sweet, I think it goes beautifully with pork. But dry is absolutely gorgeous too, and if you want a touch of sweet just add a wee bit of sugar or honey into the gravy!

3. Tarragon is a herb commonly used in French cooking. It has a very unique flavour, almost like aniseed. It goes spectacularly well with alcohol based creamy sauces like this one, and it's based on a recipe by Matt Moran, one of Australia's most famous chef's, that I made and photographed for a client.

You can sub with thyme or leave it out. I promise the sauce is delish even without!

4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part):* For a slight blush of pink, which is how I like it (per photo), take it out of the oven when the internal temperature of the pork is 150F/65C - takes 15 minutes at 200C/390F. After resting for 10 minutes, it will be 155F/68C. * For no pink, take it out of the oven when the internal temperature of the pork is 155F/68C - takes 18 minutes at 200C/390F. After 10 minutes, it will be 160F/70C