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.
You may have guessed that I love sponsoring giveaways. I’ve always been a bargain shopper (I’m most like my mother in this way) and love sales, coupons, and contests. When Chef Remi contacted me and asked if I’d like to host a giveaway and review I said “Sure!” I love getting to bless a reader with kitchen products.
This giveaway is for: a Chef Remi Cooking Thermometer, Kitchen Shears, Jar Opener, BBQ Grill Mats, Kitchen Timer, Avocado Slicer, and Chalk Markers. It will feel like Christmas morning if you win all these goodies.
MY LATEST VIDEOSSorry, this giveaway has ended.
One kitchen gadget that I cannot live without is a trusty meat thermometer. We eat a lot of poultry and pork and I just don’t trust my judgment of cooking times without one. The Chef Remi meat thermometer is great. It is instant read, has a backlight, a huge temperature range (-58ºF to 572ºF) and a lifetime guarantee.
P.S. The pork was not done yet. Please don’t stop cooking it at 143.6 degrees. 😉
After I scored super cheap pork loin at Costco (as in .65 a lb cheap) I decided the best way to show off my handy meat thermometer would be stuffed pork. My dinner company was happy to oblige.
Stuffed Pork Marsala – Low Carb, Grain Free, THM S
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 onions nicely caramelized. 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.
***Butterflying a 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.
I tried to find a good video to share to show you how to cut the pork but I didn’t like any of them. I need to learn to make my own videos. That is my goal for 2017.
- 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
- 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
- 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.
***Butterflying a 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.
For more information on Chef Remi products, go to http://chefemi.com
Kelly Maza says
Taryn says
Kelly Maza says
Taryn says
Maya | Wholesome Yum says
stacey says
Katrin says
Kim | Low Carb Maven says
Georgina says
Barbara Bennett says