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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.

Malbec, Pinot Noir, and Sangiovese are great choices 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. The Vina Cobos Bramare Uco Valley Malbec with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Vina Cobos Bramare Uco Valley Malbec

Deep purple color. Aromas of ripe red and black fruit mixed with spicy notes of vanilla, clove, cinnamon and cigar box. Hints of confectionery. Concentrated palate with sweet tannins and a velvety texture.

» 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 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 leaf parsley leaves
flat leaf parsley leaves
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  diced yellow onion
0.5
diced yellow onion
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 leaf parsley leaves
2 Tbsps
flat leaf parsley leaves
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: $5.19
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

Nutritional Information

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