I’m going to admit that I’m totally not a cold weather person but I do love that colder weather means I get to lock myself in the house and bake and cook. We had a big snow storm over this past weekend and the only thing that I wanted to do is curl up on the couch with a warm blanket and my cats. Unfortunately I still needed to eat which means that I was in my kitchen making a Roasted Stuffed Pork Tenderloin with Port Sauce.
There are a few things that I use nearly every week during the winter: my roasting pan, my Dutch oven
and my slow cooker
. Today’s recipe uses my roasting pan which is one of my favorite ways to cook. After a quick sear on this pork tenderloin I laid it in my roasting pan to finish off the cooking process. The only thing that made this roast better was the port wine reduction made by boiling down the port wine with thyme, sage and shallots.
The best part of this pork roast is the stuffing made with cherries, fennel and onion all seasoned with tasty sage and thyme from Litehouse Foods. I’m totally obsessed with their line of Instantly Fresh Herbs and use them as often as possible, especially in the off-season when fresh herbs are difficult to find. They offer a selection of nearly 20 herbs and herb blends that make my life in the kitchen super easy!
My friends over at Litehouse are offering up an awesome prize featuring their entire line of Instantly Fresh Herbs and production coupons for other great Litehouse dressing and dip products! Make sure that you enter for your chance to win below and get the recipe for this delicious roasted pork tenderloin!
- 1 cup tawny port
- ½ cup dried cherries, coarsely chopped
- 2 tablespoons olive oil, divided
- ¾ cup finely chopped fennel bulb
- ½ cup finely chopped onion
- 2 large garlic cloves, minced
- 1 cup sourdough breadcrumbs, toasted
- 2 tablespoons butter, divided
- 2½ cups no-salt-added chicken stock, divided
- ½ tablespoon Instantly Fresh Sage, divided
- 1 teaspoon Instantly Fresh Thyme
- 1½ teaspoons kosher salt, divided
- 1¼ teaspoons freshly ground black pepper, divided
- 1 (3-pound) pork tenderloin, trimmed
- Cooking spray
- 1 shallot, peeled and quartered
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- Preheat oven to 400ยฐ.
- Combine port and cherries in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 4 minutes. Remove from heat; let stand 10 minutes. Drain cherries in a sieve over a bowl, reserving cherries and port.
- Heat a medium skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add fennel and onion; cook 10 minutes or until vegetables are almost tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Combine fennel mixture, cherries, and breadcrumbs in a large bowl. Melt 1 tablespoon butter. Drizzle the melted butter and ¼ cup stock over bread mixture, and toss. Stir in half of the sage, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Cut horizontally through center of pork, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place pork between 2 sheets of plastic wrap; pound to an even ½-inch thickness using a meat mallet or small, heavy skillet. Brush 1½ teaspoons oil over inside of pork; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Spread bread mixture evenly over pork, leaving a ½-inch border around outside edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine. Brush outside of pork with remaining 1½ teaspoons oil; sprinkle all sides of pork evenly with ¾ teaspoon salt and ½ teaspoon pepper.
- Heat a large skillet over high heat. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place pork on a roasting rack coated with cooking spray; place rack in a roasting pan. Pour remaining 2¼ cups stock in bottom of roasting pan. Roast pork at 400ยฐ for 20-25 minutes or until a thermometer inserted in center of pork registers 138ยฐ. Remove pork from pan; let stand 15 minutes. Cut crosswise into 12 slices.
- Place roasting pan over medium-high heat; add reserved port and shallot; bring to a boil. Cook until liquid is reduced to 1 cup (about 10 minutes). Combine flour and 2 tablespoons water in a small bowl, stirring with a whisk. Add flour mixture to port mixture, stirring with a whisk; cook 5 minutes or until port mixture begins to thicken. Add remaining 1 tablespoon butter, stirring until butter melts. Strain sauce; discard solids. Stir in remaining remaining sage, ¼ teaspoon salt, and ¼ teaspoon pepper. Serve sauce with pork.

I love Litehouse herbs! I always look for them in the store wherever I’m shopping!
I would say rosemary is my favorite herb.
I like cooking with basil or rosemary.
I like to cook with herbs – the fragrance they bring to foods really appeals to me. My favorite is rosemary.
I love cooking with ginger for spice!
My favorite spice would be garlic.
Right now my favorite herb to cook with is sage. I love the way it tastes with roasted sweet potatoes!
basil of course!
I like to cook with basil.
I like cooking with rosemary, its so fragrant and tasty!
My favorite herb is cilantro.
Cilantro is my favorite herb to cook with and to eat!
I love cooking with rosemary
I love cooking with garlic either fresh or garlic powder
This last year..I’ve incorporated lot of new to me spices and herbs into my baking and cooking.
My dinners ar so much tastier and healthier..
To pick one herb is a challenge! Haha.
One..gah! Rosemary is one of many.
My favorite herb by far is thyme. I love cooking with it and I love just rubbing the leaves and releasing their lovely scent. I once lived near a country cemetery that had as much thyme as grass as a ground cover, and walking through there was an amazing and fragrant experience.
I would have to say garlic salt.
Rosemary is my favorite.
I’m a big fan of cilantro! Mexican food is always good, especially guacamole!
basil
I like cooking with fresh basil and rosemary
I use cumin alot.
I like basil
Thyme. It’s so versatile.
I LOVE Lighthouse spices! They’re the best! Garlic and red onion are some of my favorites!!
Overall I would have to say basil is my favorite herb to cook with, it lends itself to so many different dishes.
I like using basil
Rosemary is one of my top favorites.
I like to cook with basil.
My fav herb is oregano
Oregano is my fave herb. Rosemary is next!
My favorite herb to cook with is Rosemary.
Garlic for sure. I love putting garlic on and in everything.
I use thyme a lot
I love cooking with ginger!
I use basil a lot…we grow it in our garden
My favorite is basil
I love basil and dill!
I love to cook with basil and oregano.
I love cooking with paprika!
oregano!
Thyme, and not just so I can say ‘never enough thyme’ – I just use it in a lot of things.
I cook with sage fairly often.
I love Rosemary!
I think I use basil the most often
Our favorite herb is Basil.
I love garlic salt.
My favorite is rosemary.
Basil love the taste