Stuffed Pork Tenderloin with Mushroom Marsala Sauce

This juicy Stuffed Pork Tenderloin loaded with sweet Italian sausage, spinach, and bread stuffing, served with a mushroom marsala sauce could be your new signature dish!

Throughout my career as a restaurant chef,  I always enjoyed creating flavorful dishes using ingredients I had on hand. Taking a lackluster dish and turning it into a culinary adventure!

This restaurant-style dish is easy to make and an inexpensive way to feed a crowd. You’re going to love my Stuffed Pork Tenderloin Recipe!

Ingredients

Let’s start by gathering the necessary ingredients to make Stuffed Pork Tenderloin. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What type of Marsala wine should I use?

This will contradict what most chefs will tell you, so you’ll have to trust me on this one. Believe me, it will make a significant difference in the flavor of the dish, and it won’t make the sauce sweet; it’s just how they differentiate between the two varieties.

Dry Marsala, in theory, should be more flavorful. But either I haven’t found a good dry marsala, or it just doesn’t work as well as advertised in my dishes.

How to Make Stuffing for a Pork Tenderloin

• Remove the casing from the sausage and place it in a hot frying pan with a bit of olive oil.
• As it cooks, break the pieces up so they resemble ground meat when finished. Place them to the side and allow them to cool slightly.
• In a clean pan, add the spinach with a small amount of water.
• Cook the spinach leaves until they are completely wilted, then squeeze out any excess water.
• In a large bowl, mix together the bread cubes, sausage, spinach, mozzarella, egg, and chicken stock.
• Blend all the ingredients together and allow to sit for 10 minutes before using.

How to Stuff a Pork Tenderloin

• With a sharp knife, split the pork tenderloin longways from end to end.
• Place the pork on a cutting board and cover with a sheet of plastic wrap. Using the flat side of a meat mallet, gently pound the pork tenderloin to flatten it. This will make it easier to stuff.
• Divide the stuffing between the two pork tenderloins.
• Roll the stuffed pork tenderloin along its long side, making a log, and tuck the edges in to seal it.
• Coat the pork tenderloins with bread crumbs.

• Place a baking sheet pan with three tablespoons of olive oil in a 350-degree preheated oven for 8-10 minutes to allow the oil to heat up.
• Carefully remove the sheet pan from the oven and place the tenderloin in the hot oil to sear it slightly, gently rolling it to allow all sides to sear briefly.
  *Alternatively, this can be done in a large sauté pan on the stove and then placed on the sheet pan.
• Place the pan with tenderloins back into the oven and bake for 25 minutes.

*Use a good meat thermometer to check the internal temperature. It should read a minimum of 145°F. You prefer a more well-done pork roast, let it cook until it reaches an internal temperature of 160 degrees.

How to make a mushroom marsala sauce

• Saute mushrooms over medium-high heat in a tablespoon of olive oil for about five minutes or until they are tender. Add more oil if needed.
• Add the marsala (reserve two tablespoons) allow to cook for 3-4 minutes
• Add the chicken stock, reduce heat, and allow to simmer
• Roll pieces of softened butter in flour to make a beurre manie

• Add the beurre manie to the simmering stock. This will help thicken the sauce.
• Add cream and continue to simmer for 5 minutes or until the sauce has thickened.
• Before serving add the remainder of the marsala to boost the flavor.

You’re going to love how easy it is to make this stuffed pork tenderloin, and your friends and family are going to love how delicious it is!

Recipe FAQs

More Pork Recipes You’ll Love!

Pork Tenderloin Stuffed with Sausage and Spinach

Chef Dennis Littley

You’ll love this Pork tenderloin, stuffed with a combination of sausage, spinach, bread and mozzarella cheese served with a mushroom marsala sauce! It’s a perfect date night dinner!

4.95 from 75 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Entree

Cuisine American

Servings 8

Calories 804 kcal

Ingredients

  

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Stuffed Pork Tenderloin

• 2 in Pork Tenderloin usually two 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 oz chicken stock more if needed
• 1 cup seasoned bread crumbs
• 2 tablespoon olive oil

Marsala Sauce

• 1 cup Marsala wine
• 1 cup chicken broth
• 12 oz mushrooms – sliced
• 2 tablespoon butter
• 2 tablespoon flour
• 1 oz heavy cream

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Instructions

 

• Preheat oven to 350 degrees

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.

  *Or use a premade bread cube.
• In a large bowl, mix together the bread, sausage, spinach, mozzarella, egg and chicken stock, blend all the ingredients together*

Stuffed Tenderloin

• divide 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

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.

Finish

• slice stuffed pork tenderloin about ½ thick and serve with mushroom marsala sauce

Notes

*use additional stock if stuffing is too dry

Nutrition

Calories: 804kcalCarbohydrates: 49gProtein: 58gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 193mgSodium: 1127mgPotassium: 1317mgFiber: 4gSugar: 8gVitamin A: 2910IUVitamin C: 11mgCalcium: 197mgIron: 7mg

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