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    Home » Recipes » Pork Recipes

    Stuffed Pork Tenderloin with Mushroom Marsala Sauce

    Published: Apr 23, 2022 by Chef Dennis Littley

    724 shares
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    4.95 from 70 votes
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    stuffed pork tenderloin pin

    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?
    • 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!
    • Pork Tenderloin Stuffed with Sausage and Spinach
      • Ingredients
        • Stuffed Pork Tenderloin
        • Marsala Sauce
      • Instructions
        • Pork Tenderloin
        • Stuffing
        • Stuffed Tenderloin
        • Marsala Sauce
        • Finish
      • Notes
      • Nutrition

    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.

    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!

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      Peppered Pork Tenderloin with Sweet Chili Pecan-Fruit Sauce
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      Restaurant Style Pork Osso Bucco Recipe
    • Korean Pork Barbecue and spinach on a white plate
      Korean Pork Barbecue Recipe -Chef Dennis
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      Tomato Braised Sicilian Pork Chops

    Did you make this? Please RATE THE RECIPE below!

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    slices of stuffed pork tenderloin on a white plate with mashed potatoes
    Print Recipe Save Saved!
    4.95 from 70 votes

    Pork Tenderloin Stuffed with Sausage and Spinach

    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!
    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time45 minutes mins
    Course: Entree
    Cuisine: American
    Servings: 8
    Calories: 804kcal
    Author: Chef Dennis Littley

    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 tbsp olive oil

    Marsala Sauce

    • 1 cup Marsala
    • 1 cup chicken stock
    • 12 oz mushrooms – sliced
    • 2 tbsp butter
    • 2 tbsp flour
    • 1 oz heavy cream
    Prevent your screen from going dark

    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: 804kcal | Carbohydrates: 49g | Protein: 58g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1127mg | Potassium: 1317mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2910IU | Vitamin C: 11mg | Calcium: 197mg | Iron: 7mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Alli

      February 09, 2012 at 11:45 pm

      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!

      Reply
    2. Missy

      February 08, 2012 at 4:42 pm

      5 stars
      Oh Chef! This is phenomenal!

      Reply
    3. Jeanne

      February 07, 2012 at 4:00 pm

      5 stars
      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!

      Reply
      • Chef D

        February 07, 2012 at 4:36 pm

        I’m so glad you found me! I look forward to seeing you around!

        Reply
    4. Megan @ Pip and Ebby

      February 07, 2012 at 1:54 pm

      Great tip about the marsala, thanks!! Lovely recipe, as well. I love these vintage swaps. What a fun idea.

      Reply
    5. Rachel

      February 07, 2012 at 1:48 pm

      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.

      Reply
    6. Laura Rees

      February 07, 2012 at 11:27 am

      This has “dish for Laura’s next dinner party” written all over it. Thanks!

      Reply
    7. Sofie Dittmann @thegermanfoodie

      February 07, 2012 at 9:33 am

      5 stars
      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”. 🙂

      Reply
    8. Kris

      February 07, 2012 at 8:59 am

      This looks amazing! And I agree completely on the sweet marsala!

      Reply
    9. Baker Street

      February 07, 2012 at 4:37 am

      5 stars
      Congrats on top 9! stuffed meat always makes for a delicious meal.

      Reply
    10. Eftychia

      February 07, 2012 at 1:25 am

      5 stars
      Thank you so much for sharing this recipe with us. The dish looks delicious!

      Reply
    11. Jamie

      February 07, 2012 at 12:39 am

      5 stars
      This looks like such a warm, comforting dish that I should most definitely try out this winter – thanks for the inspiration!

      Reply
    12. Nicki

      February 07, 2012 at 12:11 am

      This looks wonderful! I love Marsala!

      Reply
    13. Kim Bee

      February 07, 2012 at 12:07 am

      Congrats on top 9. And I forgot to say woot woot on 300!

      Reply
    14. Jacqueline - The Dusty Baker

      February 06, 2012 at 10:58 pm

      5 stars
      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!

      Reply
    15. Baking Serendipity

      February 06, 2012 at 10:33 pm

      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!

      Reply
    16. Marsha @ The Harried Cook

      February 06, 2012 at 9:14 pm

      Yummy! This looks SO great… I should bookmark this and make it for a special dinner soon! Thanks for sharing, Chef Dennis! 🙂

      Reply
    17. Stephanie @ Eat. Drink. Love.

      February 06, 2012 at 8:16 pm

      This is a dinner me and my husband would just love. Saving!

      Reply
    18. Jean (Lemons and Anchovies)

      February 06, 2012 at 8:10 pm

      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!

      Reply
    19. Susan

      February 06, 2012 at 7:53 pm

      What a perfectly fantastic recipe for number 300!

      Reply
    20. Cucina49

      February 06, 2012 at 5:50 pm

      Oh, that is lovely–I particularly like the looks of that stuffing!

      Reply
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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. 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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