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slices of stuffed pork tenderloin on a white plate with mashed potatoes
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4.92 from 47 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 mins
Cook Time25 mins
Total Time45 mins
Course: Entree
Cuisine: American
Servings: 8
Calories: 804kcal


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


  • 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.


  • 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.


  • slice stuffed pork tenderloin about ½ thick and serve with mushroom marsala sauce


*use additional stock if stuffing is too dry


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