Stuffed Pork Tenderloin with Marsala-Port Sauce

Gluten Free
Health score
43%
Stuffed Pork Tenderloin with Marsala-Port Sauce
45 min.
4
788kcal
21.08%sweetness
100%saltiness
20.17%sourness
17.72%bitterness
72.92%savoriness
67.08%fattiness
0%spiciness

Ingredients

  •  shallots finely sliced
  • 0.5  onion diced yellow finely
  •  mushrooms thinly sliced
  •  mushrooms thinly sliced
  • 0.5 cup apricot dried
  • tablespoons raisins 
  • tablespoons cranberries dried
  • tablespoons flat parsley 
  • large pork tenderloin 
  • 0.5 cup plum brandy 
  • 0.5 cup port wine 
  • tablespoon butter 
  • tablespoons cup heavy whipping cream 
  • 0.5 teaspoon olive oil 
  • servings salt and pepper 

Equipment

  • food processor
  • frying pan
  • oven
  • toothpicks
  • aluminum foil
  • spatula

Directions

  1. Preheat the oven to 450 .
  2. In large skillet, over medium heat warm the olive oil.
  3. Add the onions, shallots and mushrooms. Cook until the onions are translucent.
  4. Remove from the heat.
  5. 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.
  6. Cut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat.
  7. Salt and pepper generously each section.
  8. Spread the onion mushroom mixture over on side.
  9. 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.
  10. 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.
  11. Place in the hot over and cook for another 20 to 30 minutes, or until no juices are running off the pork tenderloin.
  12. Remove from the oven, transfer the meat on a dish and cover with aluminum foil.
  13. Pour off any fat from the pan, or bits of meat that may have fallen from the pork.
  14. 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.
  15. Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to cup.
  16. Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted.
  17. Remove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.

Nutrition Facts

Calories788kcal
Protein54.02%
Fat28.29%
Carbs17.69%

Properties

Glycemic Index
73.8
Glycemic Load
5.43
Inflammation Score
-8
Nutrition Score
44.575217391304%

Flavonoids

Cyanidin
0.05mg
Petunidin
3.98mg
Delphinidin
2.35mg
Malvidin
56.9mg
Peonidin
2.36mg
Catechin
5.92mg
Epicatechin
4.54mg
Apigenin
4.31mg
Luteolin
0.03mg
Isorhamnetin
0.69mg
Kaempferol
0.12mg
Myricetin
0.48mg
Quercetin
4.3mg

Taste

Sweetness:
21.08%
Saltiness:
100%
Sourness:
20.17%
Bitterness:
17.72%
Savoriness:
72.92%
Fattiness:
67.08%
Spiciness:
0%

Nutrients percent of daily need

Calories:788.1kcal
39.4%
Fat:22.41g
34.48%
Saturated Fat:8.99g
56.21%
Carbohydrates:31.53g
10.51%
Net Carbohydrates:28.79g
10.47%
Sugar:20.9g
23.22%
Cholesterol:310.77mg
103.59%
Sodium:467.02mg
20.31%
Alcohol:9.18g
51%
Protein:96.27g
192.54%
Vitamin B1:4.52mg
301.18%
Selenium:142.26µg
203.23%
Vitamin B6:3.59mg
179.33%
Vitamin B3:32.11mg
160.56%
Phosphorus:1170.84mg
117.08%
Vitamin B2:1.74mg
102.53%
Potassium:2247.81mg
64.22%
Zinc:8.9mg
59.33%
Vitamin B5:4.58mg
45.82%
Vitamin B12:2.39µg
39.87%
Magnesium:142.36mg
35.59%
Vitamin K:34.76µg
33.11%
Copper:0.64mg
32.22%
Iron:5.54mg
30.79%
Vitamin A:961.44IU
19.23%
Vitamin E:2.11mg
14.04%
Manganese:0.26mg
13.08%
Fiber:2.74g
10.95%
Vitamin D:1.56µg
10.4%
Vitamin C:5.44mg
6.6%
Calcium:58.02mg
5.8%
Folate:16.72µg
4.18%
Source:Foodista