Stuffed Pork Tenderloin with Marsala-Port Sauce
eatoplan
December 2, 2024
This Stuffed Pork Tenderloin with Marsala-Port Sauce is an elegant yet comforting dish, perfect for special occasions or a gourmet dinner at home. The tenderloin is filled with a delightful blend of mushrooms, onions, dried fruits, and herbs, adding layers of flavor and texture to the juicy pork.
The Marsala-Port sauce, rich and velvety, enhances the dish with a slightly sweet and savory depth, making it a perfect complement to the tender meat. Serve it alongside roasted vegetables, creamy mashed potatoes, or a crisp green salad for a well-balanced meal. Enjoy!
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Ingredients:
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| 1 shallot finely sliced | |
| 0.5 onion diced, yellow, finely | |
| 4 mushrooms thinly sliced | |
| 0.5cup apricots dried | |
| 1tablespoons raisins | |
| 2tablespoons cranberries dried | |
| 2tablespoons flat leaves parsley | |
| 1large pork tenderloin | |
| 0.5cup marsala | |
| 0.5cup port | |
| 1tablespoon butter | |
| 2tablespoons heavy cream | |
| 0.5teaspoon olive oil | |
| 4servings salt and pepper |
Directions
1.
Prepare the Filling
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.
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2.
Prepare the Pork Tenderloin
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.
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3.
Sear the Tenderloin
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.
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4.
Roast the Pork
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.
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5.
Make the Marsala-Port Sauce
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.
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6.
Serve
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!
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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