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Sausage & Spinach Stuffed Pork Tenderloin
5 from 2 votes

Sausage & Spinach Stuffed Pork Tenderloin

This Sausage & Spinach Stuffed Pork Tenderloin is paired with a wonderful red wine reduction sauce. Perfect for a special occasion.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 4 Servings
Calories: 507 kcal
Course: Main Course
Cuisine: American

Ingredients

The pork:
  • 2 cups (packed) spinach fresh leaves
  • 2 tablespoons water
  • 2 tablespoons + 2 teaspoons olive oil divided
  • 2 links Italian sausage mild
  • 2 ounces (½ cup) mascarpone cheese
  • ¼ cup Parmesan Cheese grated
  • salt to taste
  • black pepper to taste
  • 1 (1 ¼ to 1 ½ lb.) pork tenderloin
  • 1 teaspoon kosher salt
  • 1 teaspoons black pepper freshly ground
The sauce:
  • 2 tablespoons butter unsalted
  • 2 tablespoons shallot finely chopped
  • 3 tablespoons balsamic vinegar
  • ¾ cup red wine good quality
  • 1 cup beef broth
  • salt to taste
  • black pepper to taste

Instructions

The pork:
    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. In a medium bowl, combine the spinach, sausage, mascarpone cheese, and Parmesan cheese. Mix well and season to taste with salt and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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:
  1. Melt butter in a small saucepan set over medium heat.  Add shallots and cook until the shallots are golden, 3 to 4 minutes.  
  2. 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.  
  3. 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).  
  4. 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

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 507

% 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.