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Home » Recipes » Pork Recipes

Stuffed Pork Tenderloin with Mushroom Marsala Sauce

Published: Apr 23, 2022 · Modified: Aug 7, 2023 by Chef Dennis Littley

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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!

slices of stuffed pork tenderloin on a white plate with mushroom sauce and mashed potatoes


 

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!

slices of stuffed pork tenderloin on a white platterwith mushroom marsala gravy being spooned on

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!

Table of Contents:
  • What Ingredients do I need to make a Stuffed Pork Tenderloin?
  • What type of Marsala wine should I use?
  • How do I make stuffing for a Pork Tenderloin?
  • How do I Stuff a Pork Tenderloin?
  • How do I make a mushroom marsala sauce?
  • Recipe FAQ’s
  • More Pork Recipes You’ll Love!
  • Recipe: Pork Tenderloin Stuffed with Sausage and Spinach

What Ingredients do I need to make a Stuffed Pork Tenderloin?

Overhead vies of stuffed pork tenderloin

Let’s start by gathering the ingredients we need 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’re going to have to trust me on this one. Believe me, it will make a big difference in the flavor of the dish and it will not 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 do I make stuffing for a Pork Tenderloin?

6 images showing the steps in making a stuffed pork tenderloin
  • Remove the casing from the sausage and place into a hot frying pan with a little olive oil.
  • As it cooks, break up the pieces so they look like ground meat. When finished place to the side and allow to cool slightly.
  • In a clean pan add the spinach with a little water.
  • Cook the spinach leaves until completely wilted, then squeeze out any additional 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 g.

How do I Stuff a Pork Tenderloin?

four images showing how to stuff a pork tenderloin
  • With a sharp knife split the pork tenderloin, long ways 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 pound the pork tenderloin to flatten. This will make it easier to stuf
  • Divide the stuffing between two pork tenderloins.
  • Roll the stuffed pork tenderloin, along the long side making a log, tucking the edges in to seal it.
  • Coat the pork tenderloins with bread crumbs
small baking sheet with hot oil and seared pork
  • Place a baking sheet pan with 3 tablespoons of olive oil into a 350-degree preheated oven pan for 8 – 10 minutes to allow the oil to get hot.
  • Carefully remove the sheet pan from the oven, and very carefully place the tenderloin in the hot oil to sear it slightly, gently rolling to allow all the sides to briefly sear. *Alternatively, this can be done in a large saute 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 degrees F. You prefer a more well-done pork roast let cook until 160 degrees has been reached.

How do I make a mushroom marsala sauce?

four images showing 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
four images showing how to finish making a mushroom marsala sauce
  • 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.
slices of stuffed pork on a white plate with mashed potatoes

Your 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 FAQ’s

What temperature should I cook a stuffed pork loin?

The Federal Government says pork is safe to eat at 145 degrees. I question that because pre-cooked ingredients are included in the stuffed tenderloin. Therefore, it should come up to 165 degrees to be considered safe.

More Pork Recipes You’ll Love!

  • slices of peppered pork loin topped with the sweet chili pecan fruit sauce on a white plate
    Peppered Pork Tenderloin with Sweet Chili Pecan-Fruit Sauce
  • overhead close up of pork osso bucco
    Restaurant Style Pork Osso Buco Recipe
  • Korean Pork Barbecue and spinach on a white plate
    Korean Pork Barbecue Recipe
  • overhead view of four Sicilian pork chops on a white platter
    Tomato Braised Sicilian Pork Chops

slices of stuffed pork tenderloin on a white plate with mashed potatoes

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
Print Recipe Pin Recipe
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
  

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

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
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.95 from 75 votes (57 ratings without comment)

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    Recipe Rating




  1. Linda Hall says

    March 19, 2025 at 12:38 pm

    5 stars
    You are absolutely an amazing Chef. Thank you so much for sharing your recipes . I love this recipe, I can’t wait to try another one.

    Reply
    • Chef Dennis Littley says

      March 19, 2025 at 2:23 pm

      You are very welcome, and I’m happy to hear you enjoyed my stuffed pork!

      Reply
  2. Craig says

    February 04, 2025 at 10:31 pm

    5 stars
    Excellent as usual! Never made a stuffed loin but your direction made it easy. Thank you Chef Dennis.
    You are my favorite Chef!

    Reply
    • Chef Dennis Littley says

      February 05, 2025 at 8:02 am

      Thank you! I’m happy to hear you enjoyed the stuffed pork, and found my instructions easy to follow.

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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