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roast stuffed pork loin with port sauce

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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!

yield 12 serving(s)
prep time 35 Min
cook time 1 Hr 10 Min
method Roast

Ingredients For roast stuffed pork loin with port sauce

  • 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
    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

  • 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.
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