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.
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.
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 1/3 of the way down and cut it 3/4 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, 3/4 of the way through it. What you end up with is a large flat piece of meat about 3/4-1 inch thick.
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.
Pork Marsala Ingredients:
1 tbsp butter (use refined coconut oil to make this dairy free)
1 tbsp olive oil
3 medium onions
4 cloves garlic
8 large mushrooms
3.5 – 4 lb pork roast
1 tsp salt, divided
Pork Gravy Ingredients:
3 tbsp 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 tsp xanthan gum
More Low Carb Pork Recipes:
Sous Vide Pork Tenderloin Recipe
Instant Pot Carnitas
Grilled Pork Tenderloin Caprese Salad Lettuce Wraps
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Ingredients
Pork Roast Ingredients:
- 1 tbsp butter use refined coconut oil to make this dairy free
- 1 tbsp olive oil
- 3 medium onions
- 4 cloves garlic
- 8 large mushrooms
- 3.5 - 4 lb pork roast
- 1 tsp salt divided
Gravy Ingredients:
- 3 tbsp 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 tsp xanthan gum
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 1/2 tsp 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 1/2 tsp 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
Nutrition
Originally Published December 6, 2016. Revised and Republished November 21, 2019.
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