Stuffed Pork Tenderloin

• Stuffed Pork Tenderloin:
• 2 Pork Tenderloin (usually two in a pack)
• 1 lb sweet sausage
• 8 oz bag baby spinach
• 2 oz shredded mozzarella cheese
• 2 cups stale bread cubes
• 1 eggs(lightly beaten)
• 4-6 oz chicken stock
• 1 cup seasoned bread crumbs
• 2 tbsp olive oil
• Marsala Sauce:
• 1 cup Marsala
• 1 cup chicken stock
• 12 oz mushrooms - sliced
• 2 tbsp butter
• 2 tbsp flour
• 1 oz heavy cream

1. Instructions:
2. 1. Preheat oven to 350 degrees
3. Pork Tenderloin:
4. 1.begin by cleaning up the tenderloin, removing silver skin and fat.
5. 2. Split tenderloin down the middle
6. 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.
7. Stuffing:
8. 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)
9. 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
10. 3. Using stale bread, cut it into cubes or small pieces
11. 4. In a large bowl, mix together the bread, sausage, spinach, mozzarella, egg and chicken stock, blend all the ingredients together*
12. Stuffed Tenderloin:
13. 1. divide stuffing between two pork tenderloins, and roll tenderloins, along the long side making a log, tucking the edges in to seal it.
14. 2. dredge the stuffed tenderloin in seasoned bread crumbs.
15. 3. Place cookie sheet into preheat oven with olive oil in pan and allow it to get heat for about 10 minutes.
16. 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!
17. 5. Place pan with tenderloins back into the oven and bake for 25 minutes
18. Marsala Sauce:
19. 1. saute mushrooms in a little olive oil for about five minutes or until they are tender.
20. 2. add marsala (reserve two tablespoons) and chicken stock, reduce heat and allow to simmer
21. 3. roll pieces of the butter in flour to make a Beurre manie, then add to the simmering stock to help thicken the sauce.
22. 4. add cream and continue to simmer
23. 5. before serving add the remainder of the marsala to boost the flavor.
24. Finish:
25. 1. slice stuffed pork tenderloin about 1/2 thick and serve with mushroom marsala sauce
26. Notes:
27. *use additional stock if stuffing is too dry

tenderloin, tenderloin, sweet sausage, baby spinach, mozzarella cheese, bread, chicken, bread crumbs, olive oil, marsala sauce, marsala, chicken stock, mushrooms, butter, flour, heavy cream

Taken from www.epicurious.com/recipes/member/views/stuffed-pork-tenderloin-51180961 (may not work)