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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
  • Total Time
    Prep: 35 min. Bake: 2 hours + standing
  • Makes
    8 servings (1 cup sauce)

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 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.
Nutrition 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.

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Reviews

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Average Rating:
  • randcbruns
    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.

  • irina121d
    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 :)