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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 Time
20
mins
Cook Time
25
mins
Total Time
45
mins
Course:
Entree
Cuisine:
American
Servings:
8
Calories:
804
kcal
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
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:
804
kcal
|
Carbohydrates:
49
g
|
Protein:
58
g
|
Fat:
38
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
193
mg
|
Sodium:
1127
mg
|
Potassium:
1317
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
2910
IU
|
Vitamin C:
11
mg
|
Calcium:
197
mg
|
Iron:
7
mg