Roast Stuffed Pork Loin with Port Sauce

Health score
15%
Roast Stuffed Pork Loin with Port Sauce
105 min.
12
299kcal

Suggestions


Indulge in the rich flavors of our Roast Stuffed Pork Loin with Port Sauce, a dish that promises to elevate any meal into a culinary celebration. Perfect for gatherings or special occasions, this recipe serves 12 and is sure to impress your guests with its delightful combination of savory and sweet elements. The succulent pork loin is expertly stuffed with a mouthwatering mixture of toasted sourdough breadcrumbs, dried cherries, and aromatic herbs, creating a harmonious blend of textures and flavors.

As the pork roasts to perfection, the kitchen fills with enticing aromas that will have everyone eagerly anticipating the feast. The accompanying port sauce, infused with fresh thyme and sage, adds a luxurious touch that beautifully complements the tender meat. With a preparation time of just 105 minutes, this dish is not only delicious but also manageable for home cooks of all skill levels.

Whether you're planning a festive dinner or a cozy family lunch, this Roast Stuffed Pork Loin is a standout main course that will leave a lasting impression. Gather your loved ones around the table and enjoy a meal that celebrates the art of cooking and the joy of sharing good food. Get ready to savor every bite!

Ingredients

  • 1.3 teaspoons pepper black divided freshly ground
  • pound pork loin boneless trimmed
  • cup breadcrumbs toasted
  • tablespoons butter divided
  • tablespoons canola oil divided
  • 2.5 cups chicken stock see divided (such as Swanson)
  • 0.5 cup cherries dried coarsely chopped
  • 0.8 cup fennel bulb finely chopped
  • tablespoon flour all-purpose
  • tablespoon sage fresh divided chopped
  •  sage fresh
  • 1.5 teaspoons thyme sprigs fresh chopped
  • large garlic clove minced
  • 1.5 teaspoons kosher salt divided
  • 0.5 cup onion finely chopped
  • cup port wine 
  •  shallots peeled quartered
  •  thyme sprigs 
  • tablespoons water 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • whisk
  • sieve
  • plastic wrap
  • roasting pan
  • kitchen thermometer
  • meat tenderizer
  • kitchen twine

Directions

  1. Preheat oven to 40
  2. Combine port and cherries in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 4 minutes.
  3. Remove from heat; let stand 10 minutes.
  4. Drain cherries in a sieve over a bowl, reserving cherries and port.
  5. Heat a medium skillet over medium heat.
  6. Add 1 tablespoon oil to pan; swirl to coat.
  7. Add fennel and onion; cook 10 minutes or until vegetables are almost tender, stirring occasionally.
  8. Add garlic; cook 1 minute, stirring frequently.
  9. Combine fennel mixture, cherries, and breadcrumbs in a large bowl. Melt 1 tablespoon butter.
  10. Drizzle the melted butter and 1/4 cup stock over bread mixture, and toss. Stir in 2 teaspoons chopped sage, chopped thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  11. Cut horizontally through center of pork, cutting to, but not through, other side using a sharp knife; open flat, as you would a book.
  12. Place pork between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or small, heavy skillet.
  13. Brush 1 1/2 teaspoons oil over inside of pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  14. Spread bread mixture evenly over pork, leaving a 1/2-inch border around outside edges.
  15. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine.
  16. Brush outside of pork with remaining 1 1/2 teaspoons oil; sprinkle all sides of pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  17. Heat a large skillet over high heat.
  18. Add pork to pan; cook 8 minutes, turning to brown on all sides.
  19. Place pork on a roasting rack coated with cooking spray; place rack in a roasting pan.
  20. Pour remaining 2 1/4 cups stock in bottom of roasting pan. Roast pork at 400 for 45 minutes or until a thermometer inserted in center of pork registers 13
  21. Remove pork from pan; let stand 15 minutes.
  22. Cut crosswise into 12 slices.
  23. Place roasting pan over medium-high heat; add reserved port, thyme sprigs, sage leaves, and shallot; bring to a boil. Cook until liquid is reduced to 1 cup (about 10 minutes).
  24. Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk.
  25. Add flour mixture to port mixture, stirring with a whisk; cook 5 minutes or until port mixture begins to thicken.
  26. Add remaining 1 tablespoon butter, stirring until butter melts. Strain sauce; discard solids. Stir in remaining 1 teaspoon chopped sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  27. Serve sauce with pork.

Nutrition Facts

Calories299kcal
Protein42.05%
Fat32.97%
Carbs24.98%

Properties

Glycemic Index
31.58
Glycemic Load
0.76
Inflammation Score
-7
Nutrition Score
18.578260587609%

Flavonoids

Petunidin
1.33mg
Delphinidin
0.78mg
Malvidin
18.97mg
Peonidin
0.79mg
Catechin
1.97mg
Epicatechin
1.51mg
Eriodictyol
0.06mg
Apigenin
0.01mg
Luteolin
0.19mg
Isorhamnetin
0.33mg
Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
1.76mg

Nutrients percent of daily need

Calories:299.21kcal
14.96%
Fat:9.97g
15.35%
Saturated Fat:3.08g
19.27%
Carbohydrates:17g
5.67%
Net Carbohydrates:15.6g
5.67%
Sugar:6.19g
6.88%
Cholesterol:77.96mg
25.99%
Sodium:504.91mg
21.95%
Alcohol:3.06g
100%
Alcohol %:1.74%
100%
Protein:28.62g
57.25%
Copper:1.68mg
83.85%
Selenium:35.29µg
50.42%
Vitamin B6:0.92mg
46.19%
Vitamin B1:0.62mg
41.55%
Vitamin B3:8.04mg
40.21%
Phosphorus:294.16mg
29.42%
Vitamin B2:0.31mg
17.99%
Potassium:562.61mg
16.07%
Zinc:2.32mg
15.46%
Manganese:0.24mg
11.85%
Magnesium:41.41mg
10.35%
Vitamin B12:0.61µg
10.23%
Vitamin B5:0.94mg
9.41%
Iron:1.55mg
8.61%
Vitamin K:6.33µg
6.03%
Fiber:1.4g
5.61%
Vitamin A:267.59IU
5.35%
Vitamin E:0.67mg
4.46%
Folate:17.02µg
4.26%
Calcium:42.5mg
4.25%
Vitamin D:0.45µg
3.02%
Vitamin C:2.24mg
2.71%
Source:My Recipes