Roast Stuffed Pork Loin with Port Sauce Recipe

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Roast Stuffed Pork Loin with Port Sauce
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Ingredients
20
Count
Nutrition
1600
Calories
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Ingredients:

Directions:

  1. Preheat oven to 400°.
  2. Combine port and cherries in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 4 minutes. Remove from heat; let stand 10 minutes. Drain cherries in a sieve over a bowl, reserving cherries and port.
  3. Heat a medium skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add fennel and onion; cook 10 minutes or until vegetables are almost tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Combine fennel mixture, cherries, and breadcrumbs in a large bowl. Melt 1 tablespoon butter. Drizzle the melted butter and 1/4 cup stock over bread mixture, and toss. Stir in 2 teaspoons chopped sage, chopped thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  4. Cut horizontally through center of pork, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place pork between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or small, heavy skillet. Brush 1 1/2 teaspoons oil over inside of pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread bread mixture evenly over pork, leaving a 1/2-inch border around outside edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine. Brush outside of pork with remaining 1 1/2 teaspoons oil; sprinkle all sides of pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  5. Heat a large skillet over high heat. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place pork on a roasting rack coated with cooking spray; place rack in a roasting pan. Pour remaining 2 1/4 cups stock in bottom of roasting pan. Roast pork at 400° for 45 minutes or until a thermometer inserted in center of pork registers 138°. Remove pork from pan; let stand 15 minutes. Cut crosswise into 12 slices.
  6. Place roasting pan over medium-high heat; add reserved port, thyme sprigs, sage leaves, and shallot; bring to a boil. Cook until liquid is reduced to 1 cup (about 10 minutes). Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk. Add flour mixture to port mixture, stirring with a whisk; cook 5 minutes or until port mixture begins to thicken. Add remaining 1 tablespoon butter, stirring until butter melts. Strain sauce; discard solids. Stir in remaining 1 teaspoon chopped sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve sauce with pork.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1599.73 Kcal (6698 kJ)
Calories from fat 586.08 Kcal
% Daily Value*
Total Fat 65.12g 100%
Cholesterol 360.44mg 120%
Sodium 3462.58mg 144%
Potassium 2968.02mg 63%
Total Carbs 82.09g 27%
Sugars 37.85g 151%
Dietary Fiber 10.28g 41%
Protein 107.24g 214%
Vitamin C 31.5mg 52%
Vitamin A 0.3mg 9%
Iron 7.5mg 42%
Calcium 195.2mg 20%
Amount Per 100 g
Calories 141.85 Kcal (594 kJ)
Calories from fat 51.97 Kcal
% Daily Value*
Total Fat 5.77g 100%
Cholesterol 31.96mg 120%
Sodium 307.04mg 144%
Potassium 263.19mg 63%
Total Carbs 7.28g 27%
Sugars 3.36g 151%
Dietary Fiber 0.91g 41%
Protein 9.51g 214%
Vitamin C 2.8mg 52%
Iron 0.7mg 42%
Calcium 17.3mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.6
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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