Marsala Pork Tenderloin with Marsala Reduction

Serves: 6-8
Prep-time: 1 day
Cook-time: 25 minutes
Ingredients
2 pork tenderloin
3 cups dry Marsala wine
2 leafs of fresh sage
10 springs of thyme
5 cloves garlic diced
1 onion diced
Olive oil
Salt, pepper, garlic powder
1 1/2 tbsp sugar
3 tbsp unsalted butter
2 cups chicken stock
Directions
Marinate the tenderloin in the wine with the herbs overnight. Next day remove and season meat.
Sauté garlic and onion in olive oil. Deglaze with the wine left from the marinade. Reduce and add sugar. Also add chicken stock and reduce. Once thick strain through a fine chinoise and remove herbs and onions. Clean sauce.
Grill and mark. Remove from grill and glaze with sauce and finish in the oven 350 f convection approx 20 mins. Internal temp 145 f.