RecipesMagazine

Roast Stuffed Pork Loin with Port Sauce

Roast Stuffed Pork Loin with Port Sauce
Roast Stuffed Pork Loin with Port Sauce requires about 1 hour and 45 minutes from start to finish. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 299 calories, 29g of protein, and 10g of fat. This recipe serves 12. It works well as a main course. Head to the store and pick up thyme sprigs, onion, sage, and a few other things to make it today. To use up the port you could follow this main course with the Port Cobbler as a dessert.

Instructions

1
Preheat oven to 40
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OvenOven
2
Combine port and cherries in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 4 minutes.
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CherriesCherries
PortPort
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Sauce PanSauce Pan
3
Remove from heat; let stand 10 minutes.
4
Drain cherries in a sieve over a bowl, reserving cherries and port.
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CherriesCherries
PortPort
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SieveSieve
BowlBowl
5
Heat a medium skillet over medium heat.
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Frying PanFrying Pan
6
Add 1 tablespoon oil to pan; swirl to coat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add fennel and onion; cook 10 minutes or until vegetables are almost tender, stirring occasionally.
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VegetableVegetable
FennelFennel
OnionOnion
8
Add garlic; cook 1 minute, stirring frequently.
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GarlicGarlic
9
Combine fennel mixture, cherries, and breadcrumbs in a large bowl. Melt 1 tablespoon butter.
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BreadcrumbsBreadcrumbs
CherriesCherries
ButterButter
FennelFennel
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BowlBowl
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.
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ButterButter
PepperPepper
BreadBread
StockStock
ThymeThyme
SageSage
SaltSalt
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.
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PorkPork
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KnifeKnife
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.
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MeatMeat
PorkPork
WrapWrap
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Plastic WrapPlastic Wrap
Meat TenderizerMeat Tenderizer
Frying PanFrying Pan
13
Brush 1 1/2 teaspoons oil over inside of pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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PepperPepper
PorkPork
SaltSalt
Cooking OilCooking Oil
14
Spread bread mixture evenly over pork, leaving a 1/2-inch border around outside edges.
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SpreadSpread
BreadBread
PorkPork
15
Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine.
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JellyJelly
PorkPork
RollRoll
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Kitchen TwineKitchen 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.
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PepperPepper
PorkPork
SaltSalt
Cooking OilCooking Oil
17
Heat a large skillet over high heat.
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Frying PanFrying Pan
18
Add pork to pan; cook 8 minutes, turning to brown on all sides.
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PorkPork
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Frying PanFrying Pan
19
Place pork on a roasting rack coated with cooking spray; place rack in a roasting pan.
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Cooking SprayCooking Spray
PorkPork
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Roasting PanRoasting 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
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Pork RoastPork Roast
StockStock
PorkPork
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Roasting PanRoasting Pan
Kitchen ThermometerKitchen Thermometer
21
Remove pork from pan; let stand 15 minutes.
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PorkPork
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Frying PanFrying Pan
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).
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Fresh ThymeFresh Thyme
SageSage
ShallotShallot
PortPort
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Roasting PanRoasting Pan
24
Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk.
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All Purpose FlourAll Purpose Flour
WaterWater
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WhiskWhisk
BowlBowl
25
Add flour mixture to port mixture, stirring with a whisk; cook 5 minutes or until port mixture begins to thicken.
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All Purpose FlourAll Purpose Flour
PortPort
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WhiskWhisk
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.
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ButterButter
PepperPepper
SauceSauce
SageSage
SaltSalt
27
Serve sauce with pork.
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SauceSauce
PorkPork
DifficultyExpert
Ready In1 h, 45 m.
Servings12
Health Score15
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