Roast Stuffed Pork Loin with Port Sauce

Roast Stuffed Pork Loin With Port Sauce

No Photo

Have you made this?

 Share your own photo!

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!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Roast Stuffed Pork Loin with Port Sauce

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.

Printable Recipe Card

About Roast Stuffed Pork Loin with Port Sauce

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



Leave a Comment

Recipes for an Easy and Tasty Family Picnic

Recipes for an Easy and Tasty Family Picnic


Looking for an activity to do with the family? Have a picnic! Whether it’s in a local park or just in your yard, on a nice summer day take your meal outside. I’ve put together a menu of easy recipes for a family picnic everyone will enjoy. “Hot, humid summers in the heartland call for […]

12 Pulled Pork Recipes

12 Pulled Pork Recipes


Raise your hand if you love pulled pork! Smoky, sweet, and tender pork, what’s not to love?! From sandwiches to tacos to quesadillas to grilled cheese, pulled pork is a welcome addition to all of our favorites meals. No matter if you are team ketchup or team vinegar, you’ll find a homemade pulled pork recipe […]

13 Flavorful Steak Recipes

13 Flavorful Steak Recipes


There’s nothing like cutting into a perfectly cooked steak. With these tried and true homemade steak recipes that are bursting with flavor and have proven cooking methods, you’re sure to have a winner. Simply add your favorite potato side dish and vegetable for a delicious steak dinner the entire family will love.