Stuffed Pork Tenderloin with Apple-Marsala Sauce
A lovely autumn-inspired entrée, perfect for a small dinner party.
2 pork tenderloins (about 1 1/2 pounds total)
Salt and freshly ground pepper to taste
1 cup finely chopped peeled Granny Smith apple
2 cloves garlic, finely minced
1/2 teaspoon ground ginger
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/2 cup day-old bread crumbs (very fine)
1 large egg, beaten
2 tablespoons butter
2 Granny Smith apples, peel, cored and chopped
2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup Marsala wine
- Preheat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan. Set aside.
- Trim the excess fat and silver skin off the tenderloins. Cut 2-inches of meat off the small end of each tenderloin. Finely chopped these end pieces and set aside. Butterfly each tenderloin so they lay open, flat and even. Season with salt and pepper.
- In a bowl, mix together the chopped pork, apple, garlic, ginger, parsley, salt, pepper, paprika, bread crumbs and the beaten egg. Divide this mixture between the flattened tenderloins. Spread mixture evenly and roll tenderloins as for a jelly roll. Secure each with toothpicks.
- Place stuffed tenderloins in prepared baking dish and roast for 30 minutes or until the juices run clear. Do not over cook or the pork will become dry.
- To prepare sauce: Melt the butter in a saute pan add the chopped apple, cinnamon, nutmeg and sugar and cook for 2 minutes. Add the Marsala wine and cook for an additional 2 minutes.
- To serve, slice each pork tenderloin into 8 slices. Place 4 slices of the stuffed pork tenderloin onto 4 plates and top with the Apple-Marsala Sauce.
Makes 4 servings.