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This Sausage & Spinach Stuffed Pork Tenderloin is paired with a wonderful red wine reduction sauce. Perfect for a special occasion.

Today is Canadian Thanksgiving, though many celebrated yesterday, and last night I was feeling rather bitter about not being in Vancouver to celebrate with my family. My Dad's herbed-packed bread stuffing, my aunt's creamy pumpkin pie, my mum's rich, flavorful gravy...have mercy!

Canadian Thanksgiving is not about Pilgrims and Indians but, rather, a holiday to give thanks at the end of the harvest season. A holiday to celebrate food? That's my kind of holiday.

To quell my feelings of homesickness, I decided to cook up a little feast of my own. The container of mascarpone cheese that had been calling my name was finally going to get its due.

Mascarpone cheese has a slightly sweet taste that works well in desserts, such as tiramisu, or savory dishes, such as pasta with mascarpone sauce.

Mixed with browned Italian sausage, spinach, and Parmesan cheese, it made a flavorful stuffing for pork tenderloin. Turkeys were safe in our house tonight, but not little piggies.

The pork was delicious on its own, but was made really special by the addition of a red wine reduction sauce. My husband, who does not give out rave reviews readily, couldn't suppress his sighs of satisfaction.

How to Make Stuffed Pork Tenderloin:

Making the pork:

Preheat the oven to 400 degrees F.

Place 2 (packed) cups fresh spinach and 2 tablespoon water in a medium saucepan over medium heat. Cover and let the spinach steam until wilted, about 1 minute. Drain and set aside.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Remove the mild Italian sausages from their casings and add to the pan. Break the sausage up with a wooden spoon and cook until the sausage is browned and cooked through.

In a medium bowl, combine the spinach, sausage, mascarpone cheese, and Parmesan cheese. Mix well and season to taste with salt and pepper.

How to butterfly a pork tenderloin:

Trim and butterfly a pork tenderloin. To butterfly, cut the pork in half lengthwise, but do not cut all the way through.

Make several additional lengthwise slices, until the tenderloin lies somewhat flat. Place the tenderloin between two pieces of plastic wrap and flatten with a meat mallet (or the bottom of a small, heavy saucepan) until the tenderloin is about ½-inch thick.

How to stuff the pork tenderloin:

Spread the sausage mixture down the length of the tenderloin.

Carefully roll the tenderloin and tie with kitchen string in several places. Rub the tenderloin with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Cooking the pork:

Heat olive oil in a large oven-proof skillet over medium-high heat. Place the rolled tenderloin in the skillet and sear on all sides, about 2 minutes per side.

Wrap the handle of the skillet in aluminum foil and place the skillet in the oven. Cook until the internal temperature of the tenderloin is 150 degrees F. Place the tenderloin on a cutting board, loosely cover with foil and let sit for about 10 minutes.

How to make red wine sauce:

Melt butter in a small saucepan set over medium heat. Add finely chopped shallots and cook until the shallots are golden, 3 to 4 minutes. Add balsamic vinegar, increase the heat to medium-high and cook for about 2 minutes. Add good red wine and cook until the sauce is reduced by half, about 10 minutes.

Add beef broth and cook until this mixture is reduced by half, about 10 minutes. Season to taste with salt and pepper (you shouldn't need much). The sauce can be made one day in advance, and then reheated over medium-low heat.

Slice the tenderloin on a diagonal and, using a spatula, divide the slices amongst four plates. Spoon the red wine sauce over the pork and serve immediately.

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