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Portobello-Stuffed Pork Roast

 Portobello-Stuffed Pork Roast
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
8 ServingsPrep: 35 min. Bake: 2 hours + standing


  • 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


  • 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

2 of 2

Portobello-Stuffed Pork Roast (continued)

Directions (continued)

  • 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).
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.