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Stuffed Pork Tenderloin with Sherry Sauce Recipe

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This recipe for Stuffed Pork Tenderloin with Sherry Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pork Tenderloin
Black Pepper
Fresh Sage
Pinot Grigio
4-5 Large White Mushrooms
1/2 Yellow Onion
1 Clove of Garlic
4 Slices Prosciutto
1/2 cup Dry Sherry
2 tbls Butter
Directions:
Directions:
Preheat over to 400º for the pork. Wash and pat dry the pork tenderloin. With a sharp knife, cut a 2-3 inch slit lengthwise in the center of loin to make a pocket.Season the whole tenderloin with pepper and coarsely chopped sage and set aside.

Clean the mushrooms and cut off bottom of the stem. Coarsely chop mushrooms and the onion, and mince the garlic clove. Thinly slice the Prosciutto.

In a medium-sized frying pan over medium heat, put a tablespoon olive oil and saute the onion and garlic until onion is soft. Add the mushrooms and add a splash of the pinot grigio. Saute until mushrooms soft. Add some black pepper to taste and continue sautéing for one more minute. Add the sliced prosciutto to stuffing mixture and saute another minute.

Stuff mixture into pocket in tenderloin. Secure tenderloin pork loin with twine or toothpicks. Set on rack in a roasting pan. Pour a splash of wine over pork and put in oven. Splash with wine every 10 minutes. Cook approximately 30 min or until done.

When done set to rest and cover with foil. Save juices in the roasting pan. Put pan on stove top and turn heat to high. Add sherry and butter in to the pan and stir with pork juices until boiling. Reduce heat to medium and stir constantly until liquid is reduced by half.

Slice pork in 1/2 inch slices and put on warm plate. Spoon sauce over the pork and serve.
Number Of Servings:
Number Of Servings:
Depends on size of pork.
Preparation Time:
Preparation Time:
45 minutes-1 hour

 

 

 

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