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 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Entree
Cuisine: American
Servings: 8
Calories: 804kcal
Author: Chef Dennis Littley
Ingredients
Stuffed Pork Tenderloin
2inPork Tenderloinusually two a pack
1lbsweet sausage
8ozbag baby spinach
2ozshredded mozzarella cheese
2cupsstale bread cubes
1eggslightly beaten
4ozchicken stockmore if needed
1cupseasoned bread crumbs
2tablespoonolive oil
Marsala Sauce
1cupMarsala wine
1cupchicken broth
12ozmushrooms - sliced
2tablespoonbutter
2tablespoonflour
1ozheavy 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