Sausage & Spinach Stuffed Pork Tenderloin
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 Servings
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Calories
507 kcal
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Course
Main Course
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Cuisine
American
Sausage & Spinach Stuffed Pork Tenderloin
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This Sausage & Spinach Stuffed Pork Tenderloin is paired with a wonderful red wine reduction sauce. Perfect for a special occasion.
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Ingredients
The pork:
- 2 cups (packed) Fresh Spinach Leaves
- 2 tablespoons water
- 2 tablespoons + 2 teaspoons olive oil divided
- 2 links mild Italian sausage
- 2 ounces (½ cup) mascarpone cheese
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
- 1 (1 ¼ to 1 ½ lb.) pork tenderloin
- 1 teaspoon kosher salt
- 1 teaspoons freshly ground black pepper
The sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 3 tablespoons balsamic vinegar
- ¾ cup good quality red wine
- 1 cup beef broth
- salt and pepper to taste
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Instructions
The pork:
- Preheat the oven to 400 degrees F.
- Place spinach and water in a medium saucepan over medium heat. Cover and let the spinach steam until wilted, about 1 minute. Drain and set aside.
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Remove Italian sausages from their casings and add to the pan. Break the sausage up with a wooden spoon and cook until the sausage is browned and cooked through, 7 to 8 minutes.
- In a medium bowl, combine the spinach, sausage, mascarpone cheese, and Parmesan cheese. Mix well and season to taste with salt and pepper.
- Trim and butterfly one 1 ¼ to 1 ½-pound pork tenderloin. To butterfly, cut the pork in half lengthwise, but do not cut all the way through. Make several additional lengthwise slices, until the tenderloin lies somewhat flat. Place the tenderloin between two pieces of plastic wrap and flatten with a meat mallet (or the bottom of a small, heavy saucepan) until the tenderloin is about ½-inch thick.
- Spread the sausage mixture down the length of the tenderloin. Carefully roll the tenderloin and tie with kitchen string in several places. Rub the tenderloin with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
- Heat 2 tablespoons olive oil in a large oven-proof skillet over medium-high heat. Place the rolled tenderloin in the skillet and sear on all sides, about 2 minutes per side. Wrap the handle of the skillet in aluminum foil and place the skillet in the oven. Cook until the internal temperature of the tenderloin is 150 degrees F. Place the tenderloin on a cutting board, loosely cover with foil and let sit for about 10 minutes.
- Slice the tenderloin on a diagonal and, using a spatula, divide the slices amongst four plates. Spoon the red wine sauce over the pork and serve immediately.
The sauce:
- Melt butter in a small saucepan set over medium heat. Add shallots and cook until the shallots are golden, 3 to 4 minutes.
- Add balsamic vinegar, increase the heat to medium-high and cook for about 2 minutes. Add red wine and cook until the sauce is reduced by half, about 10 minutes.
- Add 1 cup beef broth and cook until this mixture is reduced by half, about 10 minutes. Season to taste with salt and pepper (you shouldn’t need much).
- The sauce can be made one day in advance, and then reheated over medium-low heat.
Notes
- Sauce adapted from a Siena Italian Grill & Bar recipe
Nutrition Information
Show Details
Serving
0.25of the Recipe
Calories
507kcal
(25%)
Carbohydrates
10g
(3%)
Protein
16g
(32%)
Fat
42g
(65%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
1417mg
(59%)
Potassium
939mg
(27%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
11524IU
(230%)
Vitamin C
35mg
(39%)
Calcium
233mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 0.25of the Recipe | |
| Calories | 507kcal | 25% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 1417mg | 59% |
| Potassium | 939mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 11524IU | 230% |
| Vitamin C | 35mg | 39% |
| Calcium | 233mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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