Stuffed Pork Marsala with Smashed Potatoes

Stuffed Pork Marsala with Smashed Potatoes

Serves 4

For the Pork

1.5 lb pork tenderloin

4 oz goat cheese

2 oz thinly sliced prosciutto (about 4-6 slices)

16 oz sliced cremini mushrooms

3 cloves garlic, minced

1 shallot, minced

2 T butter

2 T flour

1 cup marsala wine

½ cup chicken stock

2 T olive oil

Salt and pepper to taste

Remove any excess fat and silver skin from the pork. Butterfly tenderloin by carefully slicing in half and opening like a book. Pound out to an even thickness somewhere around ½ inch. Season with salt and pepper.

Crumble the goat cheese up over the tenderloin and cover with the prosciutto. Tightly roll the tenderloin up and place seam-side down. Optionally tie it tightly with some butcher’s twine to keep its shape. Season the outside with salt and pepper.

Preheat oven to 375F.

Add olive oil to an oven-safe skillet and heat to medium high. Add pork and brown on all sides, about 2-3 minutes a side. Add the mushrooms and season with salt and pepper. Place it in the oven and cook for 20-25 minutes or until pork is cooked to your liking. We recommend 145 F internal. Remove pork tenderloin and rest. Return the skillet to medium high heat. Add in the shallot and garlic. Stir and cook for 2-3 minutes. Add the butter and melt. Add the flour and thoroughly mix with the butter.

Add in the marsala wine and scrape up any fond on the bottom of the skillet. Reduce slightly then add the chicken stock. Taste for seasoning and adjust as needed.

For the Smashed Potatoes

16 oz baby red potatoes

4 T butter

2 cloves of garlic, crushed

¼ cup sour cream

1/3 cup milk

¼ cup freshly grated parmesan cheese

Salt and pepper to taste

Place a large pot of salted water on the boil. Add potatoes. Make sure they are all roughly the same size. Cut in half if needed. Boil for 15 minutes or until they are fork tender. Drain and then add milk, garlic and butter and season with salt and pepper. Mash the potatoes using a fork or potato masher. Add sour cream and parmesan and taste for seasoning. Add more milk or seasoning as desired until you reach the consistency you prefer.

To serve, plate up some potatoes and slice the pork into roughly 1” thick medallions. Lay down the medallions and top with plenty of marsala sauce. Optionally garnish with parsley or green onions.