Recipe: Stuffed Pork Tenderloin with Mushroom Marsala Sauce

Ingredients

Preheat the oven to 350°F.
Prepare the pork tenderloin by cleaning it and removing any silver skin and fat.
Split the tenderloin down the middle and cover with plastic wrap.
Pound the tenderloin to increase its size.
Cook the sausage in a frying pan, breaking it up until it resembles ground meat, then let it cool.
In another pan, cook the spinach until wilted and squeeze out excess water.
In a bowl, mix together stale bread, sausage, spinach, mozzarella, egg, and chicken stock.
Divide the stuffing between the two tenderloins and roll them up, sealing the edges.
Dredge the rolled tenderloins in seasoned bread crumbs.
Heat olive oil in a baking sheet in the oven for about 10 minutes.
Carefully sear the tenderloins in the hot oil, then return them to the oven and bake for 25 minutes.
For the sauce, sauté mushrooms in olive oil until tender.
Add Marsala wine and chicken stock, then reduce heat and simmer.
Make a beurre manié by rolling butter in flour, then add to the simmering sauce to thicken it.
Stir in cream and simmer until thickened.
Before serving, add reserved Marsala to enhance the flavor.
Slice the stuffed tenderloin and serve with mushroom Marsala sauce.

Servings

Calories

804

Total fat

38g

Total carbohydrates

49g

Total protein

58g

Sodium

1127mg

Cholesterol

193mg