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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Stuffed Pork Tenderloin
2 Pork Tenderloin (usually two in a pack)
1 lb sweet sausage
8 oz bag baby spinach
2 oz shredded mozzarella cheese
2 cups stale bread cubes
1 eggs(lightly beaten)
4-6 oz chicken stock
1 cup seasoned bread crumbs
2 tbsp olive oil
Marsala Sauce
1 cup Marsala (prefer sweet)
1 cup chicken stock
12 oz mushrooms, sliced
2 tbsp butter
2 tbsp flour
1 oz heavy cream
Preheat oven to 350 degrees.
Prepare pork tenderloin: Begin by cleaning up the tenderloin, removing silver skin and fat. Split tenderloin down the middle. Cover the split tenderloin with plastic wrap and using the flat side of a meat hammer, pound out the pork to increase the size of the tenderloin.
Stuffing: Remove the casing from the sausage and cook in a frying pan breaking up the pieces so they look like ground meat. (Allow to cool slightly.) In another frying pan with a little water in the pan cook the spinach leaves until completely wilted, then squeeze out any additional water.
Using stale bread, cut it into cubes or small pieces. In a large bowl, mix together the bread, sausage, spinach, mozzarella, egg and chicken stock, blend all the ingredients together.
Stuffed Tenderloin by dividing stuffing between two pork tenderloins, and roll tenderloins, along the long side making a log, tucking the edges in to seal it. Dredge the stuffed tenderloin in seasoned bread crumbs. Place cookie sheet into preheat oven with olive oil in pan and allow it to get heat for about 10 minutes. Remove pan from oven and very carefully roll the tenderloin in the hot oil to sear it slightly, Be very careful hot oil can burn! Place pan with tenderloins back into the oven and bake for 25 minutes. Allow to rest before slicing
Marsala Sauce:
Saute mushrooms in a little olive oil for about five minutes or until they are tender. Add marsala (reserve two tablespoons) and chicken stock, reduce heat and allow to simmer. Roll pieces of the butter in flour to make a Beurre manie, then add to the simmering stock to help thicken the sauce.
add cream and continue to simmer. Before serving add the remainder of the marsala to boost the flavor.
Slice stuffed pork tenderloin about 1/2 thick and serve with mushroom marsala sauce
FYI Note: Beurre manie (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manie is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
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STUFFED PORK TENDERLOIN WITH MARSALA SAUCE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Stuffed Pork Tenderloin
2 Pork Tenderloin (usually two in a pack)
1 lb sweet sausage
8 oz bag baby spinach
2 oz shredded mozzarella cheese
2 cups stale bread cubes
1 eggs(lightly beaten)
4-6 oz chicken stock
1 cup seasoned bread crumbs
2 tbsp olive oil
Marsala Sauce
1 cup Marsala (prefer sweet)
1 cup chicken stock
12 oz mushrooms, sliced
2 tbsp butter
2 tbsp flour
1 oz heavy cream
Preheat oven to 350 degrees.
Prepare pork tenderloin: Begin by cleaning up the tenderloin, removing silver skin and fat. Split tenderloin down the middle. Cover the split tenderloin with plastic wrap and using the flat side of a meat hammer, pound out the pork to increase the size of the tenderloin.
Stuffing: Remove the casing from the sausage and cook in a frying pan breaking up the pieces so they look like ground meat. (Allow to cool slightly.) In another frying pan with a little water in the pan cook the spinach leaves until completely wilted, then squeeze out any additional water.
Using stale bread, cut it into cubes or small pieces. In a large bowl, mix together the bread, sausage, spinach, mozzarella, egg and chicken stock, blend all the ingredients together.
Stuffed Tenderloin by dividing stuffing between two pork tenderloins, and roll tenderloins, along the long side making a log, tucking the edges in to seal it. Dredge the stuffed tenderloin in seasoned bread crumbs. Place cookie sheet into preheat oven with olive oil in pan and allow it to get heat for about 10 minutes. Remove pan from oven and very carefully roll the tenderloin in the hot oil to sear it slightly, Be very careful hot oil can burn! Place pan with tenderloins back into the oven and bake for 25 minutes. Allow to rest before slicing
Marsala Sauce:
Saute mushrooms in a little olive oil for about five minutes or until they are tender. Add marsala (reserve two tablespoons) and chicken stock, reduce heat and allow to simmer. Roll pieces of the butter in flour to make a Beurre manie, then add to the simmering stock to help thicken the sauce.
add cream and continue to simmer. Before serving add the remainder of the marsala to boost the flavor.
Slice stuffed pork tenderloin about 1/2 thick and serve with mushroom marsala sauce
FYI Note: Beurre manie (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manie is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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