Portobello-Stuffed Pork Roast

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Difficulty: Easy - for beginners
Serves: 8 servings

Preparation time:
Cooking time:

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

Method

•In a small bowl, combine cherries and 1/2 cup wine. Let stand for 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 the heat. Add the bread crumbs, pecans, salt, pepper, 3 tablespoons balsamic vinegar, 1/2 cup cherries and chopped mushroom.
• 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 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.
• 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).

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