This juicy Stuffed Pork Tenderloin loaded with sweet Italian sausage, spinach, and bread stuffing, served with a mushroom marsala sauce could be your new signature dish!
Throughout my career as a restaurant chef, I always enjoyed creating flavorful dishes using ingredients I had on hand. Taking a lackluster dish and turning it into a culinary adventure!
This restaurant-style dish is easy to make and an inexpensive way to feed a crowd. You’re going to love my Stuffed Pork Tenderloin Recipe!
What Ingredients do I need to make a Stuffed Pork Tenderloin?
Let’s start by gathering the ingredients we need to make Stuffed Pork Tenderloin. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
What type of Marsala wine should I use?
This will contradict what most chefs will tell you, so you’re going to have to trust me on this one. Believe me, it will make a big difference in the flavor of the dish and it will not make the sauce sweet, it’s just how they differentiate between the two varieties.
Dry Marsala, in theory, should be more flavorful. But either I haven’t found a good dry marsala or it just doesn’t work as well as advertised in my dishes.
How do I make stuffing for a Pork Tenderloin?
- Remove the casing from the sausage and place into a hot frying pan with a little olive oil.
- As it cooks, break up the pieces so they look like ground meat. When finished place to the side and allow to cool slightly.
- In a clean pan add the spinach with a little water.
- Cook the spinach leaves until completely wilted, then squeeze out any additional water
- In a large bowl, mix together the bread cubes, sausage, spinach, mozzarella, egg and chicken stock.
- Blend all the ingredients together and allow to sit for 10 minutes before using g.
How do I Stuff a Pork Tenderloin?
- With a sharp knife split the pork tenderloin, long ways from end to end.
- Place the pork on a cutting board and cover with a sheet of plastic wrap. Using the flat side of a meat mallet pound the pork tenderloin to flatten. This will make it easier to stuf
- Divide the stuffing between two pork tenderloins.
- Roll the stuffed pork tenderloin, along the long side making a log, tucking the edges in to seal it.
- Coat the pork tenderloins with bread crumbs
- Place a baking sheet pan with 3 tablespoons of olive oil into a 350-degree preheated oven pan for 8 – 10 minutes to allow the oil to get hot.
- Carefully remove the sheet pan from the oven, and very carefully place the tenderloin in the hot oil to sear it slightly, gently rolling to allow all the sides to briefly sear. *Alternatively, this can be done in a large saute pan on the stove and then placed on the sheet pan
- Place the pan with tenderloins back into the oven and bake for 25 minutes
*Use a good meat thermometer to check the internal temperature. It should read a minimum of 145 degrees F. You prefer a more well-done pork roast let cook until 160 degrees has been reached.
How do I make a mushroom marsala sauce?
- Saute mushrooms over medium-high heat in a tablespoon of olive oil for about five minutes or until they are tender. Add more oil if needed.
- Add the marsala (reserve two tablespoons) allow to cook for 3-4 minutes
- Add the chicken stock, reduce heat and allow to simmer
- Roll pieces of softened butter in flour to make a beurre manie
- Add the beurre manie to the simmering stock. This will help thicken the sauce.
- Add cream and continue to simmer for 5 minutes or until the sauce has thickened.
- Before serving add the remainder of the marsala to boost the flavor.
Your going to love how easy it is to make this stuffed pork tenderloin and your friends and family are going to love how delicious it is!
Recipe FAQ’s
The Federal Government says pork is safe to eat at 145 degrees. I question that because pre-cooked ingredients are included in the stuffed tenderloin. Therefore, it should come up to 165 degrees to be considered safe.
More Pork Recipes You’ll Love!
Pork Tenderloin Stuffed with Sausage and Spinach
Ingredients
Stuffed Pork Tenderloin
- 2 in Pork Tenderloin usually two a pack
- 1 lb sweet sausage
- 8 oz bag baby spinach
- 2 oz shredded mozzarella cheese
- 2 cups stale bread cubes
- 1 eggs lightly beaten
- 4 oz chicken stock more if needed
- 1 cup seasoned bread crumbs
- 2 tablespoon olive oil
Marsala Sauce
- 1 cup Marsala wine
- 1 cup chicken broth
- 12 oz mushrooms – sliced
- 2 tablespoon butter
- 2 tablespoon flour
- 1 oz heavy cream
Instructions
- Preheat oven to 350 degrees
Pork Tenderloin
- begin by cleaning up the tenderloin, removing silver skin and fat.
- Split tenderloin down the middle
- Cover the split tenderloin with plastic wrap and using the flat side of a meat hammer, pound out the pork to increase the size of the tenderloin.
Stuffing
- remove the casing from the sausage and cook in a frying pan breaking up the pieces so they look like ground meat. (allow to cool slightly)
- in another frying pan with a little water in the pan cook the spinach leaves until completely wilted, then squeeze out any additional water
- Using stale bread, cut it into cubes or small pieces. *Or use a premade bread cube.
- In a large bowl, mix together the bread, sausage, spinach, mozzarella, egg and chicken stock, blend all the ingredients together*
Stuffed Tenderloin
- divide stuffing between two pork tenderloins, and roll tenderloins, along the long side making a log, tucking the edges in to seal it.
- dredge the stuffed tenderloin in seasoned bread crumbs.
- Place cookie sheet into preheat oven with olive oil in pan and allow it to get heat for about 10 minutes.
- remove pan from oven and very carefully roll the tenderloin in the hot oil to sear it slightly, Be very careful hot oil can burn!
- Place pan with tenderloins back into the oven and bake for 25 minutes
Marsala Sauce
- saute mushrooms in a little olive oil for about five minutes or until they are tender.
- add marsala (reserve two tablespoons) and chicken stock, reduce heat and allow to simmer
- roll pieces of the butter in flour to make a Beurre manie, then add to the simmering stock to help thicken the sauce.
- add cream and continue to simmer
- before serving add the remainder of the marsala to boost the flavor.
Finish
- slice stuffed pork tenderloin about ½ thick and serve with mushroom marsala sauce
Julia
Thanks for the clarification on the marsala! You made a stunning dish with it, that’s for sure!
Lindsay @ Rosemarried
Dennis, this looks fabulous! I love that you stuffed a pork loin and the recipe looks hearty, warm, and comforting. The perfect winter meal. Great contribution to the swap, as always!
Maureen
Lemme wipe the drool off the keyboard. I pinned that photo before I left a comment. Who could stand not to? Looks fantastic.
Mary
I love this recipe, Chef Dennis! I had no idea that Marsalas were that different. Thanks for the tip!
Cher
That is a great tip about using an alternate marsala at the end for finishing – I would have never thought of that approach to make the best use out of spirits when cooking.
Beautiful tenderloin…
Cornish Hen Recipes
This is a great roast. I love the creamy marsala sauce
Toni @ Boulder Locavore
First of all congratualtions on your 300th post! Bravo! I googled your website on my (beloved) iPhone and somehow it went to photo instead of links first. I was floored at the pages and pages of your photos really illustrating all the work you’ve brought to your blog and so many readers. A lotta love you’ve put into this and touched many.
You are a clever Mr.! What a delicious sounding recipe. I have never stuffed a pork tenderloin but the outcome looks gorgeous. It’s funny, this recipe really did not strike me much when looking at it (the original swap reicpe to be clear) but I think it may have produced the most creative swap round yet. Love this.
Kim Bee
Dude, seriously…you’re killing me here. This is one pretty and perfect piece of pork. I like the tip about the marsala, as a alcohol doofus I would have never known that.
Camilla Fay (Caffay Way)
Stuffed pork tenderloin is such a treat, your rendition of the original recipe is so well thought out and sounds delicious. And topped with Marsala sauce… perfect finish!
Alyssa
I love the original recipe, but I really love what you did with it. I didn’t used to care for pork tenderloin much when we lived in the U.S. but now that we live in the Middle East, I would LOVE to have one to prepare. When ever we go back state side, I’ve got a list of pork recipes and now I’ve got another to add to the list!
PolaM
What a great roast. I love the creamy marsala sauce you get for scaloppine, I bet this one would be even better!
Shari
Yay – smart minds think alike – I picked pork too! Such a lovely little post
Barbara | Creative Culinary
It’s fun to see how everyone interprets one dish and often it is a regional take on something. I tell ya…I would take this stuffing in a heartbeat. Oh my good.
The Cozy Herbivore
I’m totally with you on sweet Marsala. So much better for sauces! This dish looks absolutely unctuous, in the most sexy and glistening way!
Burwell General Store
What’s great about reading around the recipe swap circle is that everyone seized on a different part of the recipe. I love that about the swap. You, stuffed. Others, the grain. A few others, the bacon. A wonderful, accessible recipe again, Dennis! So glad you’re a part of the swap.