Portobello-Stuffed Pork Roast |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Tart cherries and earthy mushrooms come together in a savory stuffing for pork tenderloin. The sauceprepared with port wine and balsamic vinegarmakes every bite even better.Linda Monach, Chestnut Hill, Massachusetts Ingredients:
1 package (6 ounces) dried cherries |
3/4 cup ruby port wine or grape juice, warmed, divided |
3 large portobello mushrooms, divided |
1 medium onion, finely chopped |
3 tablespoons olive oil |
6 garlic cloves, minced |
1-1/2 cups soft bread crumbs |
1/3 cup chopped pecans |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons plus 1/4 cup balsamic vinegar, divided |
1 boneless pork loin roast (3 to 4 pounds) |
cherry port wine sauce: |
1/2 cup ruby port wine or grape juice |
1/2 cup balsamic vinegar |
1/4 cup chicken broth |
3 garlic cloves, minced |
1/2 cup heavy whipping cream |
Directions:
1. In a small bowl, combine cherries and 1/2 cup wine. Let stand for 5 minutes. Drain cherries, reserving wine; set side.
2. Chop one mushroom. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add the bread crumbs, pecans, salt, pepper, 3 tablespoons balsamic vinegar, 1/2 cup cherries and chopped mushroom.
3. Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread stuffing mixture over meat.
4. Roll up jelly-roll style, starting with a long side. Tie pork at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Slice remaining mushrooms; brush with 1 tablespoon vinegar. Arrange around pork.
5. Bake at 350° for 1 hour. In a small bowl, combine remaining vinegar and reserved wine; brush over pork. Bake for 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
6. For sauce, in a small saucepan, combine the wine, vinegar, broth, garlic and remaining cherries. Bring to a boil; cook until liquid is reduced by half. Stir in cream; simmer for 5 minutes. Serve with pork and mushrooms. Yield: 8 servings (1 cup sauce).
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