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You are here: Home / Main Dishes / Pork Marsala – Low Carb, Keto, THM S

Posted November 21, 2019 Last Edited November 21, 2019 By Taryn

Pork Marsala – Low Carb, Keto, THM S

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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.

Stuffed Pork Marsala served on a white plate with gravy and green beans

Stuffed Pork Marsala – Low Carb, Keto, Grain-Free, Gluten-Free, THM S

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 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 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.

butterflied pork topped with sauteed mushrooms and onions

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.

Stuffed Pork Marsala ready to go in the oven

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

close uo of the Stuffed Pork Marsala

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

a knife slicing the Stuffed Pork Marsala

More Low Carb Pork Recipes:

Stuffed Pork Chops

Sous Vide Pork Tenderloin Recipe

Instant Pot Carnitas

Grilled Pork Tenderloin Caprese Salad Lettuce Wraps

Stuffed Pork Marsala on a plate with pork gravy

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5 from 2 votes
Print
Stuffed Pork Marsala
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
 

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.

Course: Main Course
Cuisine: American
Keyword: pork marsala
Servings: 12 servings
Calories: 75 kcal
Author: Taryn
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
  1. 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.
  2. 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.
  3. 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.
  4. Slice the pork and serve with the gravy.
Recipe 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 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.

Nutrition Facts
Stuffed Pork Marsala
Amount Per Serving
Calories 75 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 294mg 12%
Potassium 128mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 0g 0%
Sugars 2g
Protein 1g 2%
Vitamin A 2.4%
Vitamin C 3.5%
Calcium 1.1%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Filed Under: All Recipes, Dairy Free Recipe Archives, Gluten & Grain Free Recipe Archives, Low Carb & Keto Recipes Archives, Main Dishes, Paleo, THM S, Trim Healthy Mama Tagged With: dairy free, dinner, family friendly, gluten free, grain free, keto, lchf, low carb, paleo, thm s

« Stuffed Pork Chops – 5 Ingredients, 5 Minute Prep
Turkey Pot Pie – Low Carb, Keto, Gluten-Free »

Comments

  1. Wilhelmina Wessel says

    October 11, 2018 at 10:03 pm

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

    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!

    Reply
  3. 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.
  4. 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
  5. stacey says

    December 13, 2016 at 8:52 pm

    Love pork roast & stuffed with mushrooms and Marsala sauce sounds so delicious.
    Reply
  6. 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
  7. 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
  8. Georgina says

    December 11, 2016 at 12:17 pm

    I'm always looking for new ways to cook pork - this looks great!
    Reply
  9. 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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I'm Taryn. The kitchen has always been a joy filled place in my life. Even in the midst of dieting and weight loss food should bring JOY. I have lost over 50 pounds and enjoyed every bite.

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