This dish of Pork Tenderloin and Madeira Sauce is another of those recipes that stems from a very simple preparation of pork tenderloin and asparagus but is ‘fancied’ up with the Madeira Sauce. The sauce is also quite simple. Perfect for a special dinner.

Pork Tenderloin and Madeira Sauce

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Course: Dinner
Cuisine: French
Keyword: 5 Ingredients or Less, All-Seasons
Prep Time: 15 minutes
Cook Time: 45 minutes
Seasoning Time: 1 hour
Total Time: 2 hours
Degree of Difficulty : Moderately difficult
Servings: 2 people
Tip : You can make this dish with pork tenderloin or veal tenderloin as well as venison loin.


Madiera Sauce

  • 1/2 cup Sauce Espagnole
  • 2 tbpn Madeira wine
  • 1/2 cup heavy cream
  • 1/2 cup beef consomme


  • 10-12 stalks fresh asparagus, steamed
  • 2-3 sprigs fresh parsley, finely chopped


Gather all ingredients before starting the recipe.

    Pork Tenderloin

    • Season with salt and freshly cracked black pepper, drizzle with olive oil and reserve until ready to grill.


    • Combine all ingredients in a medium sauce pan and simmer until reduced by half.


    • Place 5-6 spears of steamed asparagus on a serving plate, top with 3 medallions of grilled pork tenderloin and drizzle with Madeira Sauce.
    • Garnish with fresh chopped parsley.

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