Difficulty: Easy - for beginners
Serves: 8 servings
â€¢1 package (6 ounces) dried cherries
â€¢3/4 cup ruby port wine or grape juice, warmed, divided
â€¢3 large portobello mushrooms, divided
â€¢1 medium onion, finely chopped
â€¢3 tablespoons olive oil
â€¢6 garlic cloves, minced
â€¢1-1/2 cups soft bread crumbs
â€¢1/3 cup chopped pecans
â€¢1/2 teaspoon salt
â€¢1/4 teaspoon pepper
â€¢3 tablespoons plus 1/4 cup balsamic vinegar, divided
â€¢1 boneless pork loin roast (3 to 4 pounds)
CHERRY PORT WINE SAUCE:
â€¢1/2 cup ruby port wine or grape juice
â€¢1/2 cup balsamic vinegar
â€¢1/4 cup chicken broth
â€¢3 garlic cloves, minced
â€¢1/2 cup heavy whipping cream
â€¢In a small bowl, combine cherries and 1/2 cup wine. Let stand for 5 minutes. Drain cherries, reserving wine; set side.
â€¢ 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.
â€¢ 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.
â€¢ 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.
â€¢ 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.
â€¢ 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).