Stuffed Pork Tenderloin with Marsala-Port Sauce

Stuffed Pork Tenderloin with Marsala-Port Sauce

Last night I had pork tenderloin in mind and wanted to try to try something different. As I was perusing my cookbooks, a lot of wonderful ideas were presented to me, but either the recipes were too long to prepare, not enough ingredients on hand and going to the store was not an option. After, what felt like hours of reading, I closed all my books and walked into my kitchen. I started gathering ingredients. One recipe sauce stuck with me using Marsala. Not having enough to make a sauce, it is must to at least have 1 cup of liquid to make a nice thick sauce, I reached over and grabbed the Port wine. Mixing the two was something I never did. The result was a great thick sauce, rich in texture, perfectly balanced with the pork tenderloin and stuffing.

This recipe contains shallots, onions (yellow), mushrooms, apricots (dried), raisins, cranberries (dried), parsley (fresh), pork tenderloin, wine (marsala), port, butter, heavy cream, olive oil, salt, black pepper

4 servings

Prep time: 15 min

Cook time: 40 min