5 from 2 votes
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%
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.