Pork Tenderloin with Creamy Marsala Sauce

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• 1 1/3 tablespoons Olive oil
• 1 1/3 lb Pork tenderloin
• 2 2/3 tablespoons Salted butter
• 6 3/4 oz Mushrooms
• 1/3 cup Shallots
• 1 1/3 cloves Garlic
• 2 tablespoons Flour
• 2/3 cup Marsala
• 2 2/3 cups Chicken broth
• 7 each Tarragon
• 1/3 cup Heavy cream

1. Preheat oven to 200C/390F.
2. Sprinkle pork with salt and pepper.
3. Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
4. Place in the oven for 15 minutes for the faintest blush of pink (pictured) or 18 to 20 minutes for no pink. See Note 4 for internal cook temperatures.
5. Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.
6. Melt 1 tbsp butter in the same skillet over high heat. Cook mushrooms until browned, then remove.
7. Reduce heat to medium high, melt 1 tbsp butter,. Add onion and garlic, cook for 2 minutes or until onion is softened. Add flour and mix.
8. Add marsala, cook until mostly evaporated (about 1 minute). Add tarragon and chicken broth, whisk until dissolved. Bring to simmer and cook until the liquid reduces by half - 3 to 5 minutes.
9. Add cream and mix, then return the mushrooms and pork into the skillet as well as juices pooled on the plate. Simmer for 1 - 2 minutes until the sauce thickens into a thin gravy consistency (it will thicken more as you serve).
10. Transfer to serving platter with the gravy on the side or poured over the top. Serve with mashed potatoes of course!! (Here is my Make Ahead Mashed Potatoes recipe)