Stuffed Pork Tenderloin with Marsala-Port Sauce
Tonight's dinner is a delectable Stuffed Pork Tenderloin with Marsala-Port Sauce, a culinary masterpiece that promises to tantalize your taste buds. This dish combines the succulent flavors of tender pork, a savory stuffing, and a rich, velvety sauce, creating an unforgettable dining experience.
- Preparing Time: 45 minutes
- Total Time: 45 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- salt and pepper
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 1 shallot finely sliced
- 1/2 yellow onion finely diced
- 4 -5 mushrooms, stem removed thinly sliced
- 1/2 cup dried apricots
- 1 tablespoons raisins
- 2 tablespoons dried cranberries
- 2 tablespoons flat leaves parsley finely chopped
- 1 large pork tenderloin
- 1/2 cup marsala
- 1/2 cup port
- 1/2 teaspoon olive oil
- Carbohydrate 20.0858974503961 g
- Cholesterol 12.7204687554551 mg
- Fat 4.53017343914495 g
- Fiber 1.63295316074978 g
- Protein 0.967897980308063 g
- Saturated Fat 2.71003593861811 g
- Serving Size 1 1 Serving (100g)
- Sodium 28.1527193919973 mg
- Sugar 18.4529442896463 g
- Trans Fat 0.352638125150927 g
- Calories 169 calories
As a busy mom, I'm always looking for ways to make delicious meals that my family will love without spending hours in the kitchen. This Stuffed Pork Tenderloin with Marsala-Port Sauce is the perfect solution! It's elegant enough for a special occasion, but easy enough to make on a weeknight.
The tenderloin is stuffed with a savory mixture of dried apricots, raisins, cranberries, and herbs, then wrapped in bacon and roasted to perfection. The Marsala-Port sauce is rich and flavorful, and it's the perfect complement to the pork. My family loves this dish, and I'm sure yours will too!
Step-by-step
- Preheat the oven to 450 º.
- In a 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 ½ 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 ¼ 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.
