Stuffed Pork Tenderloin with Mushroom Marsala Sauce

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This juicy Stuffed Pork Tenderloin loaded with sweet Italian sausage, spinach, and bread stuffing, served with a mushroom marsala sauce could be your new signature dish!

slices of stuffed pork tenderloin on a white plate with mushroom sauce and mashed potatoes

Throughout my career as a restaurant chef,  I always enjoyed creating flavorful dishes using ingredients I had on hand. Taking a lackluster dish and turning it into a culinary adventure!

slices of stuffed pork tenderloin on a white platterwith mushroom marsala gravy being spooned on

This restaurant-style dish is easy to make and an inexpensive way to feed a crowd.

What Ingredients do I need to make a Stuffed Pork Tenderloin?

Overhead vies of stuffed pork tenderloin

Let’s start by gathering the ingredients we need to make Stuffed Pork Tenderloin. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

How do I make stuffing for a Pork Tenderloin?

6 images showing the steps in making a stuffed pork tenderloin
  • Remove the casing from the sausage and place into a hot frying pan with a little olive oil.
  • As it cooks, break up the pieces so they look like ground meat. When finished place to the side and allow to cool slightly.
  • In a clean pan add the spinach with a little water.
  • Cook the spinach leaves until completely wilted, then squeeze out any additional water
  • In a large bowl, mix together the bread cubes, sausage, spinach, mozzarella, egg and chicken stock.
  • Blend all the ingredients together and allow to sit for 10 minutes before using g.

How do I Stuff a Pork Tenderloin?

four images showing how to stuff a pork tenderloin
  • With a sharp knife split the pork tenderloin, long ways from end to end.
  • Place the pork on a cutting board and cover with a sheet of plastic wrap. Using a meat hammer pound the pork tenderloin to flatten. This will make it easier to stuf
  • Divide the stuffing between two pork tenderloins.
  • Roll the stuffed tenderloins, along the long side making a log, tucking the edges in to seal it.
  • Coat the pork tenderloins with bread crumbs
small baking sheet with hot oil and seared pork
  • Place a baking sheet pan with 3 tablespoons of olive oil into a 350-degree preheated oven pan for 8 – 10 minutes to allow the oil to get hot.
  • Carefully remove the sheet pan from the oven, and very carefully place the tenderloin in the hot oil to sear it slightly, gently rolling to allow all the sides to briefly sear. *Alternatively, this can be done in a large saute pan on the stove and then placed on the sheet pan
  • Place the pan with tenderloins back into the oven and bake for 25 minutes

How do I make a mushroom marsala sauce?

four images showing how to make a mushroom marsala sauce
  • Saute mushrooms over medium-high heat in a tablespoon of olive oil for about five minutes or until they are tender. Add more oil if needed.
  • Add the marsala (reserve two tablespoons) allow to cook for 3-4 minutes
  • Add the chicken stock, reduce heat and allow to simmer
  • Roll pieces of softened butter in flour to make a beurre manie
four images showing how to finish making a mushroom marsala sauce
  • Add the beurre manie to the simmering stock. This will help thicken the sauce.
  • Add cream and continue to simmer for 5 minutes or until the sauce has thickened.
  • Before serving add the remainder of the marsala to boost the flavor.
slices of stuffed pork on a white plate with mashed potatoes

Your going to love how easy it is to make this stuffed pork tenderloin and your friends and family are going to love how delicious it is!

Recipe FAQ’s

What temperature should I cook a stuffed pork loin?

The Federal Government says pork is safe to eat at 145 degrees. I question that because pre-cooked ingredients are included in the stuffed tenderloin. Therefore, it should come up to 165 degrees to be considered safe.

More Pork Recipes You’ll Love!

slices of stuffed pork tenderloin on a white plate with mashed potatoes

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Pork Tenderloin Stuffed with Sausage and Spinach

You’ll love this Pork tenderloin, stuffed with a combination of sausage, spinach, bread and mozzarella cheese served with a mushroom marsala sauce! It’s a perfect date night dinner!

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Entree

Cuisine: American

Servings: 8

Calories: 804kcal

Author: Chef Dennis Littley

Ingredients

Stuffed Pork Tenderloin

  • 2 in Pork Tenderloin usually two a pack
  • 1 lb sweet sausage
  • 8 oz bag baby spinach
  • 2 oz shredded mozzarella cheese
  • 2 cups stale bread cubes
  • 1 eggs lightly beaten
  • 4 oz chicken stock more if needed
  • 1 cup seasoned bread crumbs
  • 2 tbsp olive oil

Marsala Sauce

  • 1 cup Marsala
  • 1 cup chicken stock
  • 12 oz mushrooms – sliced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 oz heavy cream

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Instructions

Pork Tenderloin

  • begin by cleaning up the tenderloin, removing silver skin and fat.

  • Split tenderloin down the middle

  • Cover the split tenderloin with plastic wrap and using the flat side of a meat hammer, pound out the pork to increase the size of the tenderloin.

Stuffing

  • remove the casing from the sausage and cook in a frying pan breaking up the pieces so they look like ground meat. (allow to cool slightly)

  • in another frying pan with a little water in the pan cook the spinach leaves until completely wilted, then squeeze out any additional water

  • Using stale bread, cut it into cubes or small pieces. *Or use a premade bread cube.
  • In a large bowl, mix together the bread, sausage, spinach, mozzarella, egg and chicken stock, blend all the ingredients together*

Stuffed Tenderloin

  • divide stuffing between two pork tenderloins, and roll tenderloins, along the long side making a log, tucking the edges in to seal it.

  • dredge the stuffed tenderloin in seasoned bread crumbs.

  • Place cookie sheet into preheat oven with olive oil in pan and allow it to get heat for about 10 minutes.

  • remove pan from oven and very carefully roll the tenderloin in the hot oil to sear it slightly, Be very careful hot oil can burn!

  • Place pan with tenderloins back into the oven and bake for 25 minutes

Marsala Sauce

  • saute mushrooms in a little olive oil for about five minutes or until they are tender.

  • add marsala (reserve two tablespoons) and chicken stock, reduce heat and allow to simmer

  • roll pieces of the butter in flour to make a Beurre manie, then add to the simmering stock to help thicken the sauce.

  • add cream and continue to simmer

  • before serving add the remainder of the marsala to boost the flavor.

Notes

*use additional stock if stuffing is too dry

Nutrition

Calories: 804kcal | Carbohydrates: 49g | Protein: 58g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1127mg | Potassium: 1317mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2910IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 7mg



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