Portobello-stuffed Pork Roast

By bdeedman

Tart cherries and earthy mushrooms come together in a savory stuffing for pork tenderloin. The sauce—prepared with port wine and balsamic vinegar—makes every bite even better.

Ingredients

• CHERRY PORT WINE SAUCE:
• 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)
• 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

Details

Preparation time 30mins
Cooking time 240mins

Preparation

Step 1

In a small bowl, combine cherries and 1/2 cup wine. Let stand 5 minutes. Drain cherries, reserving wine; set side.
Chop one mushroom. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from heat. Add bread crumbs, pecans, salt, pepper, 3 tablespoons balsamic vinegar, 1/2 cup cherries and chopped mushroom.
Preheat oven to 350°. 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.
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.
Bake 1 hour. In a small bowl, combine remaining vinegar and reserved wine; brush over pork. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.
For sauce, in a small saucepan, combine wine, vinegar, broth, garlic and remaining cherries. Bring to a boil; cook until liquid is reduced by half. Stir in cream; simmer 5 minutes. Serve with pork and mushrooms. Yield: 8 servings (1 cup sauce).