Stuffed Pork Tenderloin with Marsala-Port Sauce
Stuffed Pork Tenderloin with Marsala-Port Sauce might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 784 calories, 96g of protein, and 22g of fat per serving. For $5.19 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. 7 people were impressed by this recipe. This recipe from Foodista requires salt and pepper, onion, raisins, and butter. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 84%, this dish is awesome. If you like this recipe, you might also like recipes such as Pork Tenderloin With Fig Port Sauce, Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce, and Pork Tenderloin In Marsala Sauce.
Diets
Ingredients
shallot
1
onion
0.5
mushrooms
4
apricots
0.5 cup
raisins
1 tablespoons
cranberries
2 tablespoons
flat leaves parsley
2 tablespoons
pork tenderloin
1 large
marsala
0.5 cup
port
0.5 cup
butter
1 tablespoon
heavy cream
2 tablespoons
olive oil
0.5 teaspoon
salt and pepper
4 servings
Cooking in Steps
-
1Preheat the oven to 450 .
oven -
2In large skillet, over medium heat warm the olive oil.
olive oil
frying pan -
3Add the onions, shallots and mushrooms. Cook until the onions are translucent.
mushrooms
shallot
onion
-
4Remove from the heat.
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5In a small food processor add the dried apricots, raisins, dried cranberries, parsley and the onion mushrooms mixture. Pulse for a few times until everything is minced and well combined.
dried cranberries
dried apricots
mushrooms
parsley
raisins
onion
food processor -
6Cut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat.
meat
-
7Salt and pepper generously each section.
salt and pepper
-
8Spread the onion mushroom mixture over on side.
mushrooms
onion
-
9Place the other half of the meat over the mixture and seal the sides with toothpicks. Season generously with salt and pepper on each side.
salt and pepper
meat
toothpicks -
10In the same pan that the onions were cooked, heat teaspoon of olive oil and add the pork tenderloin. Sear each side for about 3-5 minutes.
pork tenderloin
olive oil
onion
frying pan -
11Place in the hot over and cook for another 20 to 30 minutes, or until no juices are running off the pork tenderloin.
pork tenderloin
-
12Remove from the oven, transfer the meat on a dish and cover with aluminum foil.
meat
aluminum foil
oven -
13Pour off any fat from the pan, or bits of meat that may have fallen from the pork.
meat
pork
frying pan -
14Add the marsala and port wine. Bring to a boil and with a spatula scrape up any browned bits on the bottom of the pan.
port
marsala
spatula
frying pan -
15Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to cup.
frying pan -
16Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted.
butter
cream
-
17Remove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.
pork tenderloin
toothpicks