Stuffed Pork Tenderloin with Marsala-Port Sauce

1. Preheat your oven to 450°F (232°C). | 2. Heat olive oil in a large skillet over medium heat. Add onions, shallots, and mushrooms, cooking until the onions are translucent. Remove from heat and let cool slightly. | 3. In a small food processor, combine dried apricots, raisins, dried cranberries, parsley, and the cooked onion-mushroom mixture. Pulse a few times until minced and well combined. Set aside.

1. Cut the pork tenderloin in half crosswise. Butterfly each half by slicing lengthwise, stopping just short of cutting through. Open each piece like a book. | 2. Season the meat generously with salt and pepper on both sides. | 3. Spread the prepared filling evenly over one side of each tenderloin piece. Fold the other side over the filling and secure the edges with toothpicks to seal.

Heat a teaspoon of olive oil in the same skillet over medium-high heat. Add the stuffed tenderloin and sear for 3-5 minutes on each side until golden brown.

1. Transfer the skillet to the preheated oven. Roast for 20-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and no juices run off when pierced. | 2. Remove the tenderloin from the oven, transfer to a dish, and cover with aluminum foil to rest.

1. Pour off any fat or bits from the skillet. Add Marsala wine and port wine, bringing to a boil. Scrape up any browned bits from the bottom of the pan with a spatula. | 2. Add any juices collected from the resting pork and simmer the sauce until reduced to about ½ cup. | 3. Remove from heat and stir in butter and cream, swirling the pan until the butter is melted and the sauce is smooth.

1. Remove the toothpicks from the pork and slice crosswise into medallions. | 2. Arrange the slices on a serving plate and drizzle with the Marsala-Port sauce. Serve any extra sauce on the side. Enjoy!