Comments on: Pressure Cooker Pork Tenderloin Marsala

By: Barbara Schieving

Barbara Schieving — Wed, 08 Dec 2021 18:20:36 +0000

In reply to Helene. Yes, vegetable broth or beef broth should work well.

By: Helene

Helene — Wed, 08 Dec 2021 18:04:51 +0000

Love pork tenderloin and was interested in trying this recipe out; however, I’m allergic to poultry and therefore can not use chicken broth…can I use beef broth instead or something else?

By: Barbara Schieving

Barbara Schieving — Thu, 06 Jun 2019 12:36:37 +0000

In reply to Angela. Thanks Angela - great to know it works well with a sweet red wine too. Glad it was a hit.

By: Angela

Angela — Wed, 05 Jun 2019 18:02:31 +0000

This was the second meal I have cooked using the InstantPot, and although I thought it was a good bit of work with all the steps, it was definitely worth it! My granddaughter is asking me to make it every week! I didn’t have the Marsala, and substituted a red wine that was on the sweeter side. It worked well.

By: Barbara Schieving

Barbara Schieving — Sat, 02 Feb 2019 04:52:40 +0000

In reply to Pam. So glad it was a hit Pam. Often if you let the meat cook a little longer it will release easily. If I'm in a hurry, sometimes I'll add a little extra oil to the pot and swirl it around.

By: Pam

Pam — Sat, 02 Feb 2019 02:14:17 +0000

I made this tonight and as always, Barbara, your recipe was spot on. As we are not gluten-free, I served it with mashed potatoes, and as we are only two, I only cooked one tenderloin. I found it a lot of work with all the chopping and such, and my tenderloin got stuck when I browned it! But when my husband said, “Wow, this is good” it was worth it. Delicious, and looking forward to leftovers.

By: Jane, The Heritage Cook

Jane, The Heritage Cook — Sun, 28 Oct 2018 18:56:03 +0000

Thank you so much Barbara for your kind words and lovely adaptation of the recipe. Beautiful photos and I’m so glad you liked the meal. This is one of my favorite recipes from the book. We appreciate your support so much!!

By: Barbara Schieving

Barbara Schieving — Sun, 28 Oct 2018 13:34:19 +0000

In reply to Sheryl. Hi Sheryl - you halve all the ingredients. Enjoy!

By: Sheryl

Sheryl — Sun, 28 Oct 2018 13:33:33 +0000

If I just use one tenderloin do the sauce ingredients stay the same or halved?

By: Carol

Carol — Sun, 28 Oct 2018 12:42:28 +0000

We love pork tenderloin too and I’ve made Chicken Marsala plenty of times-what a great change up to have it with pork.

Our neighbor has celiac disease so it’s always a challenge to think of what I can make when they come over for neighborhood gatherings. This would be a wonderful choice. Someone told me not long ago that the Barilla Gluten Free pasta is the best pasta out there when you have to eat gluten free. She said it has the close to the same taste and texture as regular pasta.

Another friend who visits from Ireland every summer has a gluten allergy and a wheat allergy (I thought they were one and the same-I learned something new this year) always bakes gluten free cakes for our parties and she said it’s a challenge baking without gluten because the gluten free flour makes everything so light. She also makes her own bread which she said has been hard to perfect because without gluten the bread has big holes in it. I know her “rolled” cakes (like a jelly roll filled with whipped cream and fresh fruit are absolutely delicious. I was amazed at the things that you wouldn’t think of that contain gluten……the list was eye opening. I have made a few things gluten free for them and it was an interesting experience….I crossed my fingers and hoped for the best when it came out of the oven. .

Um, Mexican Chocolate Bundt Cake? Ohhhh my!!!!! 🙂