Stuffed Pork Tenderloin with Marsala-Port Sauce
Stuffed Pork Tenderloin with Marsala-Port Sauce might be just the main course you are searching for. For $5.19 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 784 calories, 96g of protein, and 22g of fat. It is brought to you by Foodista. 7 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. Head to the store and pick up pork tenderloin, raisins, marsala, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a great spoonacular score of 84%. If you like this recipe, take a look at these similar recipes: Pork Tenderloin With Fig Port Sauce, Pork Tenderloin In Marsala Sauce, and Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce.
Servings: 4
Ingredients:
1 shallot finely sliced
½ yellow onion, finely diced
4 -5 mushrooms, stem removed, thinly sliced
½ cup dried apricots
1 tablespoons raisins
2 tablespoons dried cranberries
2 tablespoons flat leaves parsley
1 large pork tenderloin
½ cup Marsala
½ cup Port
1 tablespoon butter
2 tablespoons heavy cream
½ teaspoon Olive oil
Salt and pepper
Equipment:
oven
frying pan
food processor
toothpicks
aluminum foil
spatula
Cooking instruction summary:
Preheat the oven to 450 . In large skillet, over medium heat warm the olive oil. Add the onions, shallots and mushrooms. Cook until the onions are translucent. Remove from the heat. 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. Cut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat. Salt and pepper generously each section. Spread the onion mushroom mixture over on side. 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. 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. Place in the hot over and cook for another 20 to 30 minutes, or until no juices are running off the pork tenderloin. Remove from the oven, transfer the meat on a dish and cover with aluminum foil. Pour off any fat from the pan, or bits of meat that may have fallen from the pork. 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. Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to cup. Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted. Remove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.
Step by step:
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.
Nutrition Information:
covered percent of daily need
