Ingredients

  • 1 shallot finely sliced
  • ½ yellow onion, finely diced
  • 4 -5 mushrooms, stem removed, thinly sliced
  • ½ cup dried apricots
  • 1 tablespoons raisins
  • 2 tablespoons dried cranberries
  • 2 tablespoons flat leaves parsley
  • 1 large pork tenderloin
  • ½ cup Marsala
  • ½ cup Port
  • 1 tablespoon butter
  • 2 tablespoons heavy cream
  • ½ teaspoon Olive oil
  • Salt and pepper

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 450 .
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Step 2

  • In large skillet, over medium heat warm the olive oil.
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Step 3

  • Add the onions, shallots and mushrooms. Cook until the onions are translucent.
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Step 4

  • Remove from the heat.

Step 5

  • In a small food processor add the dried apricots, raisins, dried cranberries, parsley and the onion mushrooms mixture. Pulse for a few times until everything is minced and well combined.
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Step 6

  • Cut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat.
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Step 7

  • Salt and pepper generously each section.
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Step 8

  • Spread the onion mushroom mixture over on side.
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Step 9

  • Place the other half of the meat over the mixture and seal the sides with toothpicks. Season generously with salt and pepper on each side.
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Step 10

  • In the same pan that the onions were cooked, heat teaspoon of olive oil and add the pork tenderloin. Sear each side for about 3-5 minutes.
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  • Length: 5 minutes

Step 11

  • Place in the hot over and cook for another 20 to 30 minutes, or until no juices are running off the pork tenderloin.
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Step 12

  • Remove from the oven, transfer the meat on a dish and cover with aluminum foil.
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Step 13

  • Pour off any fat from the pan, or bits of meat that may have fallen from the pork.
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Step 14

  • Add the marsala and port wine. Bring to a boil and with a spatula scrape up any browned bits on the bottom of the pan.
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Step 15

  • Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to cup.
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Step 16

  • Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted.
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Step 17

  • Remove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.
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