Roast Stuffed Pork Loin With Port Sauce Recipe

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Roast Stuffed Pork Loin with Port Sauce

Lynette !

By
@breezermom

To make the toasted breadcrumbs, put 2 ounces sourdough bread in a food processor and pulse. Spread the breadcrumbs out on a pan and bake at 300 degrees until browned or toast in a skillet over medium heat. This is a beautiful centerpiece dish!


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Rating:

Serves:

12

Prep:

35 Min

Cook:

1 Hr 10 Min

Method:

Roast

Ingredients

1 c
tawny port
1/2 c
dried cherries, coarsely chopped
2 Tbsp
canola oil, divided
3/4 c
fennel bulb, finely chopped
1/2 c
onion, finely chopped
1/2 c
celery, finely chopped
2 clove
garlic, minced (use large cloves)
1 c
sourdough breadcrumbs, toasted
2 Tbsp
butter, divided
2 1/2 c
low-sodium chicken stock, divided
1 Tbsp
fresh sage, chopped, divided
1 1/2 tsp
fresh thyme, chopped
1 1/2 tsp
kosher salt, divided
1 1/4 tsp
black pepper, freshly ground, divided
3 lb
boneless pork loin, trimmed
cooking spray
2 sprig(s)
fresh thyme
2
fresh sage leaves
1
shallot, peeled and quartered
1 Tbsp
all-purpose flour
2 Tbsp
water

Directions Step-By-Step

1
Preheat oven to 400 degrees.
2
Combine port and dried 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 the pan; swirl to coat. Add fennel, onion, and celery; cook 10 minutes or until vegetables are almost tender, stirring occasionally. Add the garlic; cook 1 minute, stirring frequently.
4
Combine the vegetable mixture, cherries, and breadcrumbs in a large bowl. Melt 1 tablespoon butter. Drizzle the melted butter and 1/4 cup stock over the bread mixture and toss. Stir in 2 teaspoons chopped sage, chopped thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5
Cut horizontally through the center of the pork, cutting to,but not through, other side, using a sharp knife; open flat, as you would a book. Place the 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 the inside of the pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread the bread mixture over the pork, leaving a 1/2 inch border around the outside edges. Roll up the pork, jelly-roll fashion, starting with the short side. Secure at 2-inch intervals with twine. ABrush the outside of the pork with the remaining 1 1/2 teaspoon of oil; sprinkle all sides of the pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper.
6
Heat a large skillet over high heat. Add the pork to the pan; cook 8 minutes, turning to brown on all sides. Place the pork on a roasting rack coated with cooking spray; place the rack in a roasting pan. Pour the remaining 2 1/4 cups stock in the bottom of the roasting pan, Roast the pork at 400 degrees for 45 minutes or until a thermometer inserted in the center of the pork registers 138 degrees. Remove the pork from the pan; let stand 15 minutes. Cut crosswise into 12 slices.
7
While the pork is resting, pour liquid from roasting pan into a saucepan. Add the reserved port, thyme sprigs, sage leaves, and shallot; bring to a boil. Cook until the liquid is reduced to 1 cup (about 10 minutes). Combine the flour and 2 tablespoons water in a small bowl, stirring with a whisk., Add the flour mixture to the port mixture, stirring with a whisk; cook 5 minutes or until the port mixture begins to thicken. Add the remaining 1 tablspoon butter, stirring until the butter melts. Strain the sauce, discarding the solids. Stir in the remaining 1 teaspoon chopped sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve the sauce with the pork.

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American