Stuffed Pork Tenderloin With Marsala Port Sauce Recipes

ITALIAN STUFFED PORK TENDERLOIN

Steps:

• If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2" thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it flat).
• Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
• Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!
• **This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!

PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE

Steps:

• In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.

PORK TENDERLOIN WITH DIJON MARSALA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
• Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
• Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
• Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

PORK TENDERLOIN WITH CREAMY MARSALA SAUCE

Steps:

• Preheat oven to 200C/390F.
• Sprinkle pork with salt and pepper.
• Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned.
• Place in the oven for 15 minutes for the faintest blush of pink (pictured) or 18 to 20 minutes for no pink. See Note 4 for internal cook temperatures.
• Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce.

PORK TENDERLOIN STUFFED WITH SAUSAGE AND SPINACH

Steps:

• Preheat oven to 350 degrees

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

STUFFED PORK TENDERLOIN WITH MARSALA-PORT SAUCE

Steps:

• Preheat the oven to 450 º. In large skillet, over medium heat warm the olive oil. Add the onions, shallots and mushrooms. Cook until the onions are translucent. Remove from the heat. In a small food processor add the dried apricots, raisins, dried cranberries, parsley and the onion mushrooms mixture. Pulse for a few times until everything is minced and well combined. Cut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat. Salt and pepper generously each section. Spread the onion mushroom mixture over on side. Place the other half of the meat over the mixture and seal the sides with toothpicks. Season generously with salt and pepper on each side. In the same pan that the onions were cooked, heat ½ teaspoon of olive oil and add the pork tenderloin. Sear each side for about 3-5 minutes. Place in the hot over and cook for another 20 to 30 minutes, or until no juices are running off the pork tenderloin. Remove from the oven, transfer the meat on a dish and cover with aluminum foil. Pour off any fat from the pan, or bits of meat that may have fallen from the pork. Add the marsala and port wine. Bring to a boil and with a spatula scrape up any browned bits on the bottom of the pan. Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to ¼ cup. Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted. Remove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.

PORK MEDALLIONS WITH PORT SAUCE

Steps:

• Slice the tenderloin crosswise into medallions approximately 1/2-inch thick. Sprinkle both sides with salt and pepper, and then dredge each slice in the flour to coat, shaking off any excess. Heat the butter and oil in a heavy skillet at medium high heat. Sauté the medallions in small batches until browned, approximately 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven. Prepare the sauce: Put the skillet, with the meat drippings, on a high heat and add the chicken stock and wine. Bring to a boil, scraping and stirring until some of the broth evaporates. Keep cooking the sauce until it is thick enough to coat the back of a spoon, about 6-8 minutes. Serve the meat with the sauce spooned over the top of each medallion.