• 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