Stuffed Pork Tenderloin with Marsala-Port Sauce

16 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 450°F.
2. 02

   Sauté Aromatics

   In a large skillet, warm the olive oil over medium heat. Add the onions, shallots, and mushrooms, cooking until the onions turn translucent.
3. 03

   Remove from Heat

   Take the skillet off the heat.
4. 04

   Make Stuffing

   In a small food processor, combine the dried apricots, raisins, dried cranberries, parsley, and the sautéed onion-mushroom mixture. Pulse a few times until everything is minced and well combined.
5. 05

   Prepare Pork

   Cut the pork tenderloin in half crosswise. Carefully butterfly each section, making sure not to cut all the way through the meat, so it opens like a book.
6. 06

   Season Pork

   Season each butterflied pork section generously with salt and pepper.
7. 07

   Stuff Pork

   Spread the onion-mushroom stuffing mixture evenly over one side of each butterflied pork section.
8. 08

   Seal and Season

   Fold the other half of the meat over the stuffing. Secure the sides with toothpicks to keep the filling inside.

   Season the outside of the stuffed tenderloin generously with salt and pepper on all sides.

9. 09

   Sear Pork

   In the same pan used for the onions, heat a teaspoon of olive oil. Add the stuffed pork tenderloin and sear each side for about 3 to 5 minutes, until browned all over.
10. 10

    Roast Pork

    Transfer the seared pork to the hot oven and cook for another 20 to 30 minutes, or until the juices run clear when you pierce the thickest part of the tenderloin.
11. 11

    Rest Pork

    Remove the pork from the oven, transfer it to a dish, and cover loosely with aluminum foil to rest while you make the sauce.
12. 12

    Clean Pan

    Carefully pour off any excess fat from the pan, along with any small bits of meat that may have fallen off the tenderloin.
13. 13

    Deglaze Pan

    Add the Marsala and port wine to the pan. Bring it to a boil, using a spatula to scrape up any browned bits stuck to the bottom of the pan. This adds a lot of depth to the sauce.
14. 14

    Reduce Sauce

    Stir in any juices that have collected from the resting tenderloin. Continue cooking until the sauce has reduced to about a half cup and has a syrupy consistency.
15. 15

    Finish Sauce

    Remove the pan from the heat. Stir in the butter and heavy cream, swirling until the butter is completely melted and incorporated into the sauce.
16. 16

    Serve

    Remove the toothpicks from the pork tenderloin, then slice it crosswise into thick medallions. Arrange the slices on a plate and spoon the rich Marsala-port sauce over them, or serve it on the side.