Stuffed Pork Tenderloin With Marsala Port Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
• Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
• Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
• Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Steps:

• Preheat the oven to 450 º. 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 ½ 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 ¼ 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.

Steps:

• Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
• Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
• Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
• Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
• Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
• Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove tenderloins. Stir the sauce and add more wine if desired.
• Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

Steps:

• In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons. , Slice each tenderloin lengthwise to within 1/2 in. of the bottom. Place in a large resealable plastic bag. Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight. , Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks. Drizzle with apple juice. , Cover and bake at 375° for 30 minutes or until a thermometer reads 160°. Discard toothpicks. Let stand for 10 minutes before slicing.

Steps:

• In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.