4 Serves
67 Mins
49 g
48 g
30 g
Preheat your oven to 230°C. In a large skillet over medium heat, warm the olive oil and sauté the onions, shallots, and mushrooms until the onions are translucent.
Ingredients, vitamins, and health benefits
Olive Oil
Onion
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KenyanVitamin E
2 mg / 15 mgVitamin K
127 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
284 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
199 mg / 1,250 mgPotassium
2144 mg / 4,700 mgSodium
1538 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
6 g / 28 gSugar
23 g / 50 gSaturated Fat
14 g / 20 gCholesterol
171 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Transfer the cooked mixture to a food processor. Add the dried apricots, raisins, dried cranberries, and fresh parsley, then pulse until the mixture is finely minced and well combined.
Butterfly the pork tenderloin by cutting it crosswise without slicing all the way through. Season the meat generously with salt and pepper.
Spread the fruit and mushroom mixture inside the butterflied pork. Fold the meat closed and secure the edges with toothpicks. Season the exterior with salt and pepper.
In the same skillet, heat a teaspoon of olive oil and sear the stuffed pork tenderloin on all sides until browned.
Transfer the skillet to the preheated oven and roast for 20 to 30 minutes, or until the pork is cooked through. Remove the meat to a plate and cover with aluminum foil to rest.
Place the skillet back on the stove. Pour off excess fat, then add the Marsala wine and Port wine. Bring to a boil while scraping up the browned bits from the bottom of the pan.
Stir in the butter and heavy cream, cooking until the sauce reduces to your desired consistency. Remove the toothpicks, slice the pork, and serve with the sauce.
Shallot
Mushrooms
Dried Apricots
Raisins
Dried Cranberries
Parsley
Pork Tenderloin
Salt And Pepper
Butter
Marsala Wine
Port Wine
Heavy Cream
Vitamin A
216 µg / 900 µgVitamin C
19 mg / 90 mgVitamin D
4 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
127 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
284 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
199 mg / 1,250 mgPotassium
2144 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
23 g / 50 gSaturated Fat
14 g / 20 gCholesterol
171 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g