All I have to say about this is YUM!
And all you’ll have to say is “I can’t wait to make this!”
And then you’ll ask me “why are there no photos?”
To which I’ll answer, “well, I wasn’t sure I would like it, and thought that the dogs might eat good this night, so I figured what’s the point?”
I. Was. Wrong.
And like most of the other recipes on this site, it was thrown together by the seat of my pants.
This recipe was born out of one that I have loved for years and it was created because I had no Marsala wine and there is no substitute for Marsala wine. The closest you can get is sherry, and well, I didn’t have that in my kitchen either. I am a lousy chef. Or something.
But it doesn’t matter, because the happy mistake that had me buying pork tenderloin and not the Marsala wine, is something too good not to share! And the best part- it’s easy.
What you’ll need to serve 4-5:
2 1lb pork tenderloins
8 oz of mushrooms, sliced (Button or Bellas are best)
1 stick butter
1 medium large onion, thinly sliced
1 cup of coconut rum
1 1/2 cup cream
8 Tbs Spicy Brown Mustard
8 oz diced pineapple, juice reserved. I used canned, because rarely do I get fresh.
What you’ll do to make the yummy goodness:
Rub your pork loin with about half the mustard. Then you want to sear it in a hot pan. Again, I don’t know how a woman (not to name any names, Mom!) functions in her kitchen with no cast iron skillet! You just want to gently brown it on all sides. When that is done, put it in a casserole dish. I have lovely deep dish ceramic number (9×13) and it was perfect for this dish. Surround your pork loins with the pineapples and diced mushrooms and half a stick of butter (because let’s face it, butter is yummy!). Cook it for about 15 minutes in a 350 degree oven.
Meanwhile, add your remaining butter and onions to the hot pan, with letting them just get opaque and brown. And die because it smells so good at this point. Now, after a couple minutes, add your rum to the pan. You’ll probably do a bit of de-glazing because there will be some yummy goodness that fell off the tenderloin when you cooked it. But that’s good. Give the pan a quick stir and let the rum boil for a couple to three minutes so the alcohol cooks off and it gets a bit sticky. Now add your remaining 4 Tbs of spicy brown mustard, stirring well. Add in your pineapple juice and let it get happy in there for a couple moments. Then add your cream. And let the whole thing boil for about 2 minutes. If the sauce is too sweet for you, simply add more mustard, and Voila!
At this point if you didn’t dawdle, your timer for the first 15 minutes should be going off and when it does, remove the pork loins, turn them, and cover with your sauce. Cook for another 15 minutes or until it has reached your preferred doneness level.
I served ours over a bed of mashed potatoes (pineapples and all) with steamed asparagus. I realize that I serve asparagus with a lot of things. It’s so good. I can’t help it.
Personally I was worried about The Cowboy not liking it because he typically doesn’t like sweet with his meat, but he said it was really good, and of course, I knew I was going to like it. And I’m certain you will too. Add to it what you want, omit from it what you want and make it your own. This was simply my creation that I thought I’d share.