Stuffed Pork Tenderloin with Marsala-Port Sauce

Stuffed Pork Tenderloin with Marsala-Port Sauce

  Ready in : 45 mins

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.

Ingredients

shallot

shallot

1

onion

onion

0.5

mushrooms

mushrooms

4

apricots

apricots

0.5 cup

raisins

raisins

1 tablespoons

cranberries

cranberries

2 tablespoons

flat leaves parsley

flat leaves parsley

2 tablespoons

pork tenderloin

pork tenderloin

1 large

marsala

marsala

0.5 cup

port

port

0.5 cup

butter

butter

1 tablespoon

heavy cream

heavy cream

2 tablespoons

olive oil

olive oil

0.5 teaspoon

salt and pepper

salt and pepper

4 servings

Cooking in Steps

  1. 1
    Preheat the oven to 450 .

    oven
    oven
  2. 2
    In large skillet, over medium heat warm the olive oil.

    olive oil

    olive oil

    frying pan
    frying pan
  3. 3
    Add the onions, shallots and mushrooms. Cook until the onions are translucent.

    mushrooms

    mushrooms

    shallot

    shallot

    onion

    onion

  4. 4
    Remove from the heat.

  5. 5
    In 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 cranberries

    dried apricots

    dried apricots

    mushrooms

    mushrooms

    parsley

    parsley

    raisins

    raisins

    onion

    onion

    food processor
    food processor
  6. 6
    Cut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat.

    meat

    meat

  7. 7
    Salt and pepper generously each section.

    salt and pepper

    salt and pepper

  8. 8
    Spread the onion mushroom mixture over on side.

    mushrooms

    mushrooms

    onion

    onion

  9. 9
    Place 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

    salt and pepper

    meat

    meat

    toothpicks
    toothpicks
  10. 10
    In 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

    pork tenderloin

    olive oil

    olive oil

    onion

    onion

    frying pan
    frying pan
  11. 11
    Place in the hot over and cook for another 20 to 30 minutes, or until no juices are running off the pork tenderloin.

    pork tenderloin

    pork tenderloin

  12. 12
    Remove from the oven, transfer the meat on a dish and cover with aluminum foil.

    meat

    meat

    aluminum foil
    aluminum foil
    oven
    oven
  13. 13
    Pour off any fat from the pan, or bits of meat that may have fallen from the pork.

    meat

    meat

    pork

    pork

    frying pan
    frying pan
  14. 14
    Add 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

    port

    marsala

    marsala

    spatula
    spatula
    frying pan
    frying pan
  15. 15
    Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to cup.

    frying pan
    frying pan
  16. 16
    Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted.

    butter

    butter

    cream

    cream

  17. 17
    Remove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.

    pork tenderloin

    pork tenderloin

    toothpicks
    toothpicks