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.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 shallot
- 0.5 onion
- 4 mushrooms
- 0.5 cup apricots
- 1 tablespoons raisins
- 2 tablespoons cranberries
- 2 tablespoons flat leaves parsley
- 1 large pork tenderloin
- 0.5 cup marsala
- 0.5 cup port
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 0.5 teaspoon olive oil
- 4 servings salt and pepper
Instructions
- 1
Preheat the oven to 450 .
- 2
In large skillet, over medium heat warm the olive oil.
- 3
Add the onions, shallots and mushrooms. Cook until the onions are translucent.
- 4
Remove from the heat.
- 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.
- 6
Cut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat.
- 7
Salt and pepper generously each section.
- 8
Spread the onion mushroom mixture over on side.
- 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.
- 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.
- 11
Place in the hot over and cook for another 20 to 30 minutes, or until no juices are running off the pork tenderloin.
- 12
Remove from the oven, transfer the meat on a dish and cover with aluminum foil.
- 13
Pour off any fat from the pan, or bits of meat that may have fallen from the pork.
- 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.
- 15
Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to cup.
- 16
Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted.
- 17
Remove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.