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    Home » Main Dish Recipes » Pork Marsala

    Pork Marsala

    Dairy Free RecipesGluten & Grain Free RecipesLow Carb & Keto RecipesTrim Healthy Mama Recipes

    Published: Nov 21, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto stuffed pork marsala

    Stuffed Pork Marsala is an easy but impressive way to feed your dinner guests. If you've never butterflied a pork roast and stuffed it you'll be surprised how easy it is to make this beautiful dish.

    close up on overhead view of white plate with slice of stuffed pork marsala covered in gravy next to a side of green beans placed next to a fork and knife

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    Free Guide! Feed a Family on a Low Carb Diet

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    We love to have company. Almost every Saturday night we have a special meal we call Lord's Day where we set aside that evening into Sunday as a day of rest. It is a Christian version of a seder meal. There is a short set of prayers and responses and everyone thanks God for something that happened this past week. We try to invite friends over whenever we can. My children love this special time this week, especially when some of their friends can come for dinner.

    I like to make something nicer than our standard dinner fare whenever possible. Stuffing a pork roast never ceases to impress my family and our guests. That is definitely not the point of the meal but since I enjoy cooking so much it makes me happy to feed people. That could be my Italian grandmother or Greek grandfather shining through.

    image depicting instructions on how to butterfly a pork roast

    How to Butterfly Pork Loin

    This can be intimidating the first time you do it but don't worry! Butterflying a pork roast is very easy. You are basically cutting a C shape into it. For the first cut, you cut it horizontally starting ⅓ of the way down and cut it ¾ of the way through. Then you fold that flap over. For the next cut, you cut into it from the other direction. Again you just cut, ¾ of the way through it. What you end up with is a large flat piece of meat about ¾-1 inch thick.

    mushroom and onion filling layered on top of a butterflied pork roast laying on a cutting board

    How to Make Stuffed Pork Marsala

    After you butterfly the pork roast as shown above you fill it with some sauteed onions and mushroom, then roll it up and tie it. Since it has to cook for a while you can do this task hours before the company comes and have plenty of time to clean up and make the side dishes.

    What to Serve with Pork Marsala

    My favorites are Roasted Brussels Sprouts with Garlic and Mashed Cauliflower.

    overhead view of twine wrapped stuffed pork marsala on a sheet pan before baking

    Pork Marsala Ingredients:

    1 tablespoon butter (use refined coconut oil to make this dairy free)

    1 tablespoon olive oil

    3 medium onions

    4 cloves garlic

    8 large mushrooms

    3.5 - 4 lb pork roast

    1 teaspoon salt, divided

    close up on twine wrapped stuffed pork marsala

    Pork Gravy Ingredients:

    3 tablespoon butter (use refined coconut oil to make this dairy free)

    2 cloves garlic, finely chopped

    2 cups chicken stock

    1 cup marsala cooking wine

    1 teaspoon xanthan gum

    overhead view of chef's knife slicing stuffed pork marsala into thin pieces on a cutting board

    More Low Carb Pork Recipes:

    Stuffed Pork Chops

    Sous Vide Pork Tenderloin Recipe

    Instant Pot Carnitas

    Grilled Pork Tenderloin Caprese Salad Lettuce Wraps

    plate of stuffed pork marsala covered in gravy with a side of green beans. Plate is accompanied by a fork and knife on a decorative place mat

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    overhead view of white plate with slice of stuffed pork marsala covered in gravy next to a side of green beans placed next to a fork and knife

    Stuffed Pork Marsala

    Stuffed Pork Marsala is an easy but impressive way to feed your dinner guests.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 2 hours 30 minutes
    Total Time: 2 hours 50 minutes
    Course: Main Course
    Cuisine: American
    Servings: 12 servings
    Calories: 75
    Author: Taryn

    Ingredients

    Pork Roast Ingredients:

    • 1 tablespoon butter use refined coconut oil to make this dairy free
    • 1 tablespoon olive oil
    • 3 medium onions
    • 4 cloves garlic
    • 8 large mushrooms
    • 3.5 - 4 lb pork roast
    • 1 teaspoon salt divided

    Gravy Ingredients:

    • 3 tablespoon butter use refined coconut oil to make this dairy free
    • 2 cloves garlic finely chopped
    • 2 cups chicken stock
    • 1 cup marsala cooking wine
    • 1 teaspoon xanthan gum
    US Customary - Metric
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    Instructions

    • Heat the butter and olive oil in a large frying pan over medium low heat. Add the onions. Slowly caramelize the onions, stirring occasionally, for about an hour. Low and slow is the best way to get a nice caramelization. Turn the heat to medium and add the garlic and mushrooms and ½ teaspoon salt and cover the pan. Cook for an additional 5 minutes to soften the mushrooms.
    • Meanwhile, butterfly the pork roast (***see my photos and instructions below). Sprinkle with ½ teaspoon salt. Spread the cooked filling over the pork and roll it up. Tie with cooking twine. Put onto a rimmed baking sheet and bake at 350 for 75-90 minutes or until the roast is 155 degrees when checked with a meat thermometer. Remove from the oven and cover with foil. It will come up to temp while resting.
    • While the pork is resting make the gravy. Melt the butter in a small saucepan over medium heat. Cook the garlic for 2 minutes. Add the chicken stock, marsala wine, and any drippings from the pork. Simmer for 5 minutes. Reduce heat to low and sprinkle the xanthan gum on top. Whisk well. At this point I like to use an immersion blender to help the gravy thicken and keep it from separating.
    • Slice the pork and serve with the gravy.

    Notes

    ***Butterflying a roast is very easy. You are basically cutting a C shape into it. For the first cut you cut it horizontally starting ⅓ of the way down and cut it ¾ of the way through. Then you fold that flap over. For the next cut you cut into it from the other direction. Again you just cut ¾ of the way through it. What you end up with is a large flat piece of meat about ¾-1 inch thick.

    Nutrition

    Calories: 75 | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 294mg | Potassium: 128mg | Fiber: 0g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 2.9mg | Calcium: 11mg | Iron: 0.2mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published December 6, 2016. Revised and Republished November 21, 2019.

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    Reader Interactions

    Comments

    1. Wilhelmina Wessel says

      October 11, 2018 at 10:03 pm

      Love this pork dish, absolutely going on the menu!!!5 stars

      Reply
    2. Stephanie Miller says

      October 11, 2018 at 9:28 pm

      I love having new ways to cook pork and this looks amazing! I have never thought about stuffing a pork tenderloin like this! Great recipe and tips!5 stars

      Reply
    3. Taryn says

      May 24, 2018 at 11:39 am

      I agree. This is why I use a meat thermometer most of the time when cooking any type of meat.

      Reply
    4. Kelly Maza says

      December 16, 2016 at 8:45 pm

      Is it really cooking the onions for an hour to carmelize. That seems massive amount of time.

      Reply
      • Taryn says

        December 16, 2016 at 9:52 pm

        Yes, it really takes an hour. I've tried to do it faster and they burn. The natural sugars in the onions need to caramelize slowly. This link explains it well: http://www.thekitchn.com/how-to-caramelize-onions-35933

        Reply
      • Kelly Maza says

        December 16, 2016 at 11:23 pm

        Also, cant find temp. 325? 350?

        Reply
        • Taryn says

          December 17, 2016 at 12:21 pm

          Sorry, 350. I just edited it.

    5. Maya | Wholesome Yum says

      December 16, 2016 at 7:04 pm

      Great idea for a healthy dinner! I love chicken marsala so I should definitely try your pork marsala!

      Reply
    6. stacey says

      December 13, 2016 at 8:52 pm

      Love pork roast & stuffed with mushrooms and Marsala sauce sounds so delicious.

      Reply
    7. Katrin says

      December 12, 2016 at 4:01 am

      What an impressive looking dish! This would make a great dish for a dinner party.

      Reply
    8. Kim | Low Carb Maven says

      December 11, 2016 at 4:42 pm

      I love a good pork roast. Stuffing it with mushrooms is awesome. Thanks.

      Reply
    9. Georgina says

      December 11, 2016 at 12:17 pm

      I'm always looking for new ways to cook pork - this looks great!

      Reply
    10. Barbara Bennett says

      December 11, 2016 at 6:53 am

      A few years ago I found a video on you tube that showed it perfectly how to do this..of course its no longer there..
      I like this recipe, finally no spinach in this recipe..good one for New Years..Thanks

      Reply

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