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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:83%

Spoonacular Score: 83%

 

Stuffed Pork Tenderloin with Marsala-Port Sauce takes about about 45 minutes from beginning to end. 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 have tried and liked this recipe. A mixture of port, butter, mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Not a lot of people really liked this main course. It is brought to you by Foodista. With a spoonacular score of 83%, this dish is super. If you like this recipe, you might also like recipes such as Pork Tenderloin In Marsala Sauce, Pork Tenderloin With Fig Port Sauce, and Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce.

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. 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. You could try Gascon Malbec Riserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 21 dollars per bottle.

Gascon Malbec Riserva

Dark, rich and complex, Don Miguel Gascon Reserva Malbec is a powerful, yet fresh, wine. An elegant nose features hints of violet, blackberry and blackcurrants, with subtle aromas of chocolate mint. The wine is robust and strong on the palate, with smooth tannins and distinctive layers of dried plum, dates and cherry flavors that integrate seamlessly with notes of almond and hazelnut, backed up by a long and velvety-smooth finish.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  shallot
shallot
0.5
0.5  diced yellow onion
diced yellow onion
4
4  mushrooms
mushrooms
0.5 cups
0.5 cups dried apricots
dried apricots
1 Tbsp
1 Tbsp raisins
raisins
2 Tbsps
2 Tbsps dried cranberries
dried cranberries
2 Tbsps
2 Tbsps flat leaf parsley leaves
flat leaf parsley leaves
1 large
1 large pork tenderloin
pork tenderloin
0.5 cups
0.5 cups marsala
marsala
0.5 cups
0.5 cups 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  diced yellow onion
0.5
diced yellow onion
4  mushrooms
4
mushrooms
0.5 cups dried apricots
0.5 cups
dried apricots
1 Tbsp raisins
1 Tbsp
raisins
2 Tbsps dried cranberries
2 Tbsps
dried cranberries
2 Tbsps flat leaf parsley leaves
2 Tbsps
flat leaf parsley leaves
1 large pork tenderloin
1 large
pork tenderloin
0.5 cups marsala
0.5 cups
marsala
0.5 cups port
0.5 cups
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: $5.19
Ingredient
1 shallot
½ diced yellow onion
4 mushrooms
½ cups dried apricots
1 tablespoon raisins
2 tablespoons dried cranberries
2 tablespoons flat leaf parsley leaves
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
$1.16
$0.10
$0.43
$0.32
$14.11
$1.30
$2.32
$0.12
$0.16
$0.02
$20.75

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
784 Calories
95g Protein
22g Total Fat
30g Carbs
45% Health Score
Limit These
Calories
784
39%

Fat
22g
35%

  Saturated Fat
8g
56%

Carbohydrates
30g
10%

  Sugar
19g
22%

Cholesterol
312mg
104%

Sodium
323mg
14%

Alcohol
9g
51%

Get Enough Of These
Protein
95g
191%

Vitamin B1
4mg
300%

Selenium
140µg
200%

Vitamin B6
3mg
178%

Vitamin B3
31mg
157%

Phosphorus
1153mg
115%

Vitamin B2
1mg
97%

Potassium
2182mg
62%

Zinc
8mg
59%

Vitamin B5
4mg
43%

Vitamin B12
2µg
40%

Magnesium
140mg
35%

Vitamin K
34µg
33%

Iron
5mg
30%

Copper
0.58mg
29%

Vitamin A
961IU
19%

Vitamin E
2mg
14%

Manganese
0.25mg
13%

Fiber
2g
10%

Vitamin D
1µg
10%

Vitamin C
5mg
6%

Calcium
57mg
6%

Folate
13µg
3%

covered percent of daily need

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