Stuffed Pork Tenderloin - tenderloin

Method

• Instructions:
• 1. Preheat oven to 350 degrees
• Pork Tenderloin:
• 1.begin by cleaning up the tenderloin, removing silver skin and fat.
• 2. Split tenderloin down the middle
• 3. 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:
• 1. 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)
• 2. in another frying pan with a little water in the pan cook the spinach leaves until completely wilted, then squeeze out any additional water
• 3. Using stale bread, cut it into cubes or small pieces
• 4. In a large bowl, mix together the bread, sausage, spinach, mozzarella, egg and chicken stock, blend all the ingredients together*
• Stuffed Tenderloin:
• 1. divide stuffing between two pork tenderloins, and roll tenderloins, along the long side making a log, tucking the edges in to seal it.
• 2. dredge the stuffed tenderloin in seasoned bread crumbs.
• 3. Place cookie sheet into preheat oven with olive oil in pan and allow it to get heat for about 10 minutes.
• 4. 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!
• 5. Place pan with tenderloins back into the oven and bake for 25 minutes
• Marsala Sauce:
• 1. saute mushrooms in a little olive oil for about five minutes or until they are tender.
• 2. add marsala (reserve two tablespoons) and chicken stock, reduce heat and allow to simmer
• 3. roll pieces of the butter in flour to make a Beurre manie, then add to the simmering stock to help thicken the sauce.
• 4. add cream and continue to simmer
• 5. before serving add the remainder of the marsala to boost the flavor.
• Finish:
• 1. slice stuffed pork tenderloin about 1/2 thick and serve with mushroom marsala sauce
• Notes:
• *use additional stock if stuffing is too dry