Portobello-Stuffed Pork Roast Recipe

Portobello-Stuffed Pork Roast Recipe photo by Taste of Home

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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.—Linda Monach, Chestnut Hill, Massachusetts

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Portobello-Stuffed Pork Roast Recipe

Prep: 35 min. Bake: 2 hours + standing

Yield: 8 Servings

35 120 155

Ingredients

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)
CHERRY PORT WINE SAUCE:
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

Directions

In a small bowl, combine cherries and 1/2 cup wine. Let stand for 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 the heat. Add the bread crumbs, pecans, salt, pepper, 3 tablespoons balsamic vinegar, 1/2 cup cherries and chopped mushroom.
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 at 350° for 1 hour. In a small bowl, combine remaining vinegar and reserved wine; brush over pork. Bake for 1 to 1-1/2 hours longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
For sauce, in a small saucepan, combine the wine, vinegar, broth, garlic and remaining cherries. Bring to a boil; cook until liquid is reduced by half. Stir in cream; simmer for 5 minutes. Serve with pork and mushrooms. Yield: 8 servings (1 cup sauce).

Nutritional Facts 8 ounces cooked pork equals 495 calories, 23 g fat (7 g saturated fat), 105 mg cholesterol, 302 mg sodium, 33 g carbohydrate, 2 g fiber, 36 g protein.

Originally published as Portobello-Stuffed Pork Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p48

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia