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Stuffed Pork Tenderloin with Marsala-Port Sauce

 
One serving costs about $5.19 One serving costs about $5.19

$5.19 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:86%

Spoonacular Score: 86%

 

Stuffed Pork Tenderloin with Marsala-Port Sauce might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 784 calories, 96g of protein, and 22g of fat per serving. For $5.19 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. 7 people were impressed by this recipe. This recipe from Foodista requires salt and pepper, onion, raisins, and butter. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 84%, this dish is awesome. If you like this recipe, you might also like recipes such as Pork Tenderloin With Fig Port Sauce, Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce, and Pork Tenderloin In Marsala Sauce.

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Goldeneye Gowan Creek Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 80 dollars.

Goldeneye Gowan Creek Vineyard Pinot Noir

Made in the style preferred by our founder, Dan Duckhorn, this wine exudes richness, depth, dark fruit and structure. On the palate, it is deep and lush, with layers of wild blackberry and plum pie supported by a streak of acidity that adds definition to the flavors, while drawing the wine to a lingering finish with hints of lavender, pennyroyal, and Asian spices.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  shallot
shallot
0.5
0.5  yellow diced onion
yellow diced onion
4
4  mushrooms
mushrooms
4
4  mushrooms
mushrooms
0.5 cup
0.5 cup dried apricots
dried apricots
1 Tbsp
1 Tbsp raisins
raisins
2 Tbsps
2 Tbsps dried cranberries
dried cranberries
2 Tbsps
2 Tbsps flat leaves parsley
flat leaves parsley
1 large
1 large pork tenderloin
pork tenderloin
0.5 cup
0.5 cup marsala
marsala
0.5 cup
0.5 cup port
port
1 Tbsp
1 Tbsp butter
butter
2 Tbsps
2 Tbsps heavy cream
heavy cream
0.5 tsps
0.5 tsps olive oil
olive oil
some
some salt and pepper
salt and pepper
1  shallot
1
shallot
0.5  yellow diced onion
0.5
yellow diced onion
4  mushrooms
4
mushrooms
4  mushrooms
4
mushrooms
0.5 cup dried apricots
0.5 cup
dried apricots
1 Tbsp raisins
1 Tbsp
raisins
2 Tbsps dried cranberries
2 Tbsps
dried cranberries
2 Tbsps flat leaves parsley
2 Tbsps
flat leaves parsley
1 large pork tenderloin
1 large
pork tenderloin
0.5 cup marsala
0.5 cup
marsala
0.5 cup port
0.5 cup
port
1 Tbsp butter
1 Tbsp
butter
2 Tbsps heavy cream
2 Tbsps
heavy cream
0.5 tsps olive oil
0.5 tsps
olive oil
some salt and pepper
some
salt and pepper

Equipment

food processor
food processor
aluminum foil
aluminum foil
toothpicks
toothpicks
frying pan
frying pan
spatula
spatula
oven
oven
food processor
food processor
aluminum foil
aluminum foil
toothpicks
toothpicks
frying pan
frying pan
spatula
spatula
oven
oven


Instructions

Preheat the oven to 450 . 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 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 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.30
Ingredient
1 shallot
½ yellow diced onion
4 mushrooms
4 mushrooms
½ cups dried apricots
1 tablespoon raisins
2 tablespoons dried cranberries
2 tablespoons flat leaves parsley
1 large pork tenderloin
½ cups marsala
½ cups port
1 tablespoon butter
2 tablespoons heavy cream
½ teaspoons olive oil
Price
$0.14
$0.12
$0.44
$0.44
$1.16
$0.10
$0.43
$0.32
$14.11
$1.30
$2.32
$0.12
$0.16
$0.02
$21.19

Nutritional Information

Quickview
788 Calories
96g Protein
22g Total Fat
31g Carbs
43% Health Score
Limit These
Calories
788k
39%

Fat
22g
34%

  Saturated Fat
8g
56%

Carbohydrates
31g
11%

  Sugar
20g
23%

Cholesterol
310mg
104%

Sodium
467mg
20%

Alcohol
9g
51%

Get Enough Of These
Protein
96g
193%

Vitamin B1
4mg
301%

Selenium
142µg
203%

Vitamin B6
3mg
179%

Vitamin B3
32mg
161%

Phosphorus
1170mg
117%

Vitamin B2
1mg
103%

Potassium
2247mg
64%

Zinc
8mg
59%

Vitamin B5
4mg
46%

Vitamin B12
2µg
40%

Magnesium
142mg
36%

Vitamin K
34µg
33%

Copper
0.64mg
32%

Iron
5mg
31%

Vitamin A
961IU
19%

Vitamin E
2mg
14%

Manganese
0.26mg
13%

Fiber
2g
11%

Vitamin D
1µg
10%

Vitamin C
5mg
7%

Calcium
58mg
6%

Folate
16µg
4%

covered percent of daily need

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