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Stuffed Pork Tenderloin with Marsala-Port Sauce

Course Pork, Side Dish
Cuisine Italian
Keyword cream, marsala, pork tenderloin, port
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Calories 330 kcal


  • 1 shallots 1 finely sliced shallots
  • 0.5 yellow onion 1/2 finely diced yellow onion
  • 5 mushrooms 4-5 stem removed, thinly sliced mushrooms
  • 0.5 cup apricots 1/2 cup dried apricots
  • 1 tbsp golden raisins 1 tablespoon golden raisins
  • 2 tbsps dried cranberries 2 tablespoons dried cranberries
  • 2 tbsps flat-leaf parsley 2 tablespoons fresh flat-leaf parsley
  • 1 pound pork tenderloin 1 pound large pork tenderloin
  • 0.5 cup marsala 1/2 cup marsala
  • 0.5 cup port 1/2 cup port
  • 1 tbsp heavy cream 1 tablespoon heavy cream
  • 1 tbsp unsalted butter 1 tablespoon unsalted butter
  • 0.5 tsp olive oil 1/2 teaspoon olive oil


  1. Preheat the oven to 450 º.

  2. 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.

  3. 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.

  4. Cut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat.

  5. 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.

  6. 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.

  7. Place in the hot over and cook for another 20 to 30 minutes, or until no juices are running off the pork tenderloin.

  8. Remove from the oven, transfer the meat on a dish and cover with aluminum foil.

  9. 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.

  10. Remove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.

Nutrition Facts
Stuffed Pork Tenderloin with Marsala-Port Sauce
Amount Per Serving
Calories 330 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 86mg29%
Sodium 69mg3%
Potassium 689mg20%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 14g16%
Protein 25g50%
Vitamin A 685IU14%
Vitamin C 6.1mg7%
Calcium 15mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.