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 !


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!


☆☆☆☆☆ 0 votes

35 Min
1 Hr 10 Min


  • 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

How to Make Roast Stuffed Pork Loin with Port Sauce


  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

Homemade Frosting Recipes To Up Your Cake Game

Homemade Frosting Recipes To Up Your Cake Game

Want to know how to turn a boxed cake into something super special? Make a batch of homemade buttercream frosting! Creamy and buttery, use it to frost a cake and make pretty rosettes with a piping bag. It turns an ordinary cake into bakery quality. No one will guess how easy it was to make. […]

8 Soup Recipes Made in a Slow Cooker

8 Soup Recipes Made in a Slow Cooker

When the weather is cooler, soup is a delicious addition to your weekly menu. Comforting and easy to make, on a cold night, these recipes will warm you up and are hearty. Serve with crusty bread and salad for dinner. Leftovers are an easy lunch. What’s the best part about these eight soup recipes? They […]

19 Recipes With Sour Cream

19 Recipes With Sour Cream

Wondering what to do with that container of sour cream in your fridge? We have the answer. From breakfast to lunch to dinner to dessert, sour cream is a tasty addition to a wide variety of recipes. Casseroles, cheesecakes, and coffee cake wouldn’t be the same without sour cream.