Name: Stuffed Pork Tenderloin with Marsala-Port Sauce
Prep time: 16 min
Cook time: 43 min
Total time: 45 min
Yield: 4 servings
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

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Stuffed Pork Tenderloin with Marsala-Port Sauce Recipe — Recipes Zone

Method

16 steps · 45 min

01
Preheat Oven
Preheat your oven to 450°F.
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.
03
Remove from Heat
Take the skillet off the heat.
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.
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.
06
Season Pork
Season each butterflied pork section generously with salt and pepper.
07
Stuff Pork
Spread the onion-mushroom stuffing mixture evenly over one side of each butterflied pork section.
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.
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
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
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
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
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
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
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
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.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	784kcal	39%
Fat	22g	31%
Carbohydrate	31g	12%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Sulphites	Contains
Gluten	Free from

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Stuffed Pork Tenderloin with Marsala-Port Sauce Recipe

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Method

Preheat Oven

Sauté Aromatics

Remove from Heat

Make Stuffing

Prepare Pork

Season Pork

Stuff Pork

Seal and Season

Sear Pork

Roast Pork

Rest Pork

Clean Pan

Deglaze Pan

Reduce Sauce

Finish Sauce

Serve

Nutrition

Allergens

Reviews

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