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Portobello-Stuffed Pork Roast Recipe

Portobello-Stuffed Pork Roast Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 2 hours + standing YIELD:8 servings

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

  • 1. In a small bowl, combine cherries and 1/2 cup wine. Let stand 5 minutes. Drain cherries, reserving wine; set side.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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).

Nutritional Facts

8 ounces cooked pork with 2 tablespoons sauce: 495 calories, 23g fat (7g saturated fat), 105mg cholesterol, 302mg sodium, 33g carbohydrate (22g sugars, 2g fiber), 36g protein .

Reviews for Portobello-Stuffed Pork Roast

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MY REVIEW
randcbruns 235193
Reviewed Oct. 18, 2015

"This is one of my favorite ways to make pork. This is certainly for mushroom lovers. It is certainly worth the effort."

MY REVIEW
irina121d 194199
Reviewed Feb. 18, 2014

"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 :)"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.