- 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
- 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).
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Portobello-Stuffed Pork Roast
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"I've made this twice. First time the outside got burnt a little bit - just didn't look pretty but tasted fine. Also the remaining portobellos turned into a solid black burnt mass. I'm going to blame it all on my oven though. Second time I made it it came out perfect - I went easy on brushing it with vinegar this time, didn't put in the remaining portobellos (cooked them in a pan instead for a short time), and went with 1 hour instead of 1.5 for baking time. I made this for Christmas and my husband's family absolutely loved it. My mom was visiting too and she spoke very highly of it which is rare - she is my biggest critic (in a constructive way) :) So this recipe is definitely a keeper - works especially great for special occasions. Just do yourself a favor and get a meat thermometer for the first time you'll be making it instead of guessing the time between 1 and 1.5h the way I did :)"