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!
Table of Contents:
What Ingredients do I need to make a 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.
How do I make stuffing for a 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?
- 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
- 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?
- 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.
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!
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.
You have given me inspiration to make pork tenderloin…and a stuffed version, at that! I would actually like to dive through the computer and take a forkful of this picture…looks so delicious!
Oh Chef! This is phenomenal!
Bored old lady clicking from link to link ….found you through the “Use Real Butter” blog.
My mouth is watering over just the photos of this dish. Is this what they call Food-Porn?
Trying it out this weekend when the family flocks back home with their off-spring in tow!
I’m so glad you found me! I look forward to seeing you around!
Megan @ Pip and Ebby
Great tip about the marsala, thanks!! Lovely recipe, as well. I love these vintage swaps. What a fun idea.
What a beautiful dish! It looks just as sigh-provoking as you say it is. Even if lucky restaurant patrons didn’t get to try this, you did treat yourself to a well deserved feast!
My meat-eating husband would love this! He loves chicken marsala so the marsala sauce would be a huge hit! Maybe I’ll make him a special Valentines Day treat.
This has “dish for Laura’s next dinner party” written all over it. Thanks!
Sofie Dittmann @thegermanfoodie
i LOVE pork tenderloin! have never had it stuffed before, tho. this looks so good on screen – i bet it tasted even better “in person”. 🙂
This looks amazing! And I agree completely on the sweet marsala!
Congrats on top 9! stuffed meat always makes for a delicious meal.
Thank you so much for sharing this recipe with us. The dish looks delicious!
This looks like such a warm, comforting dish that I should most definitely try out this winter – thanks for the inspiration!
This looks wonderful! I love Marsala!
Congrats on top 9. And I forgot to say woot woot on 300!
Jacqueline - The Dusty Baker
This is almost torturous as I’m REALLY hungry and REALLY REALLY want to be eating this right now!!! And I haven’t made pork tenderloin in forever – on the brain now. Thanks Chef!
I love old cookbooks and stuffed meats 🙂 This one would definitely be a winner in my house…and maybe the recipe I’ve been looking for to make on Valentine’s Day!
Marsha @ The Harried Cook
Yummy! This looks SO great… I should bookmark this and make it for a special dinner soon! Thanks for sharing, Chef Dennis! 🙂
Stephanie @ Eat. Drink. Love.
This is a dinner me and my husband would just love. Saving!
Jean (Lemons and Anchovies)
I’m with Maureen–I’m drooling over here. Dennis, this looks so good! Love the recipe swap posts–you went above and beyond the requirements but hey, I’m not complaining one bit! Yum!
What a perfectly fantastic recipe for number 300!
Oh, that is lovely–I particularly like the looks of that stuffing!