Pork Tenderloin with Marsala Sauce

1 . Stage

Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.

2 . Stage

Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.

3 . Stage

Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.

4 . Stage

Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.

5 . Stage

Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.

6 . Stage

Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

7 . Stage

Remove tenderloins. Stir the sauce and add more wine if desired.

8 . Stage

Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.