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