Delicious easy to make Stuffed Pork Tenderloin-
Throughout my career as a restaurant chef, I always enjoyed creating flavorful dishes stuffed with a variety of ingredients, taking a lackluster dish and turning it into culinary adventure!
I think the greatest joy a chef can have is walking through the dining room and hearing an occasional moan while someone is enjoying one of your creations. This dish caused that very reaction when I served it for dinner, even it was just from me…..sigh.
The stuffing was a delicious blend of flavors with the sweet sausage, bread stuffing, cheese, and spinach. It was truly delicious, especially served with my classic marsala sauce.
Where Does Chef Dennis Shop for Meats?
Click on my affiliate links and get started today.
If you enjoyed this recipe you might also like my
- Peppered Pork Loin with a Sweet Chili Pecan Fruit Sauce
- Oven Roasted Rack of Pork
- Coffee Dry Rub Pork Chops
- Pan Seared Pork Tenderloin
Pork Tenderloin Stuffed with Sausage and Spinach
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
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
- 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
Alli
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!
Missy
Oh Chef! This is phenomenal!
Jeanne
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!
Chef D
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.
Rachel
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.
Laura Rees
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”. 🙂
Kris
This looks amazing! And I agree completely on the sweet marsala!
Baker Street
Congrats on top 9! stuffed meat always makes for a delicious meal.
Eftychia
Thank you so much for sharing this recipe with us. The dish looks delicious!
Jamie
This looks like such a warm, comforting dish that I should most definitely try out this winter – thanks for the inspiration!
Nicki
This looks wonderful! I love Marsala!
Kim Bee
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!
Baking Serendipity
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!
Susan
What a perfectly fantastic recipe for number 300!
Cucina49
Oh, that is lovely–I particularly like the looks of that stuffing!