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Home / feat. Pork / Roasted Stuffed Pork Tenderloin With Port Sauce | Litehouse Foods
Roasted Stuffed Pork Tenderloin With Port Sauce

Roasted Stuffed Pork Tenderloin With Port Sauce | Litehouse Foods

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.

Roasted Stuffed Pork Tenderloin With Port Sauce

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!

4.4 from 8 reviews
Roasted Stuffed Pork Tenderloin With Port Sauce
 
Print
Prep time
1 hour
Cook time
45 mins
Total time
1 hour 45 mins
 
Author: April | Food n' Focus
Serves: 8
Ingredients
  • 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
Instructions
  1. Preheat oven to 400ยฐ.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
3.4.3177

Roasted Stuffed Pork Tenderloin With Port Sauce

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Comments

  1. Kendal Barriere says

    December 14, 2016 at 8:13 am

    I love Litehouse herbs! I always look for them in the store wherever I’m shopping!

    Reply
  2. Carol Johnson says

    December 14, 2016 at 8:14 am

    I would say rosemary is my favorite herb.

    Reply
  3. Heather says

    December 14, 2016 at 8:16 am

    I like cooking with basil or rosemary.

    Reply
  4. Susan Christy says

    December 14, 2016 at 8:17 am

    I like to cook with herbs – the fragrance they bring to foods really appeals to me. My favorite is rosemary.

    Reply
  5. Renata says

    December 14, 2016 at 8:27 am

    I love cooking with ginger for spice!

    Reply
  6. Ray says

    December 14, 2016 at 8:54 am

    My favorite spice would be garlic.

    Reply
  7. Sun says

    December 14, 2016 at 9:46 am

    Right now my favorite herb to cook with is sage. I love the way it tastes with roasted sweet potatoes!

    Reply
  8. Judith says

    December 14, 2016 at 10:41 am

    basil of course!

    Reply
  9. Kelly D says

    December 14, 2016 at 1:20 pm

    I like to cook with basil.

    Reply
  10. Jeffrey says

    December 14, 2016 at 2:02 pm

    I like cooking with rosemary, its so fragrant and tasty!

    Reply
  11. TARA TATE says

    December 14, 2016 at 2:41 pm

    My favorite herb is cilantro.

    Reply
  12. Crystal says

    December 14, 2016 at 3:12 pm

    Cilantro is my favorite herb to cook with and to eat!

    Reply
  13. Meghan Finley says

    December 14, 2016 at 4:52 pm

    I love cooking with rosemary

    Reply
  14. Patricia C says

    December 14, 2016 at 5:15 pm

    I love cooking with garlic either fresh or garlic powder

    Reply
  15. Vickie says

    December 14, 2016 at 7:53 pm

    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.

    Reply
  16. Anne says

    December 14, 2016 at 8:00 pm

    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.

    Reply
  17. Steve Weber says

    December 14, 2016 at 8:28 pm

    I would have to say garlic salt.

    Reply
  18. Georgiana says

    December 14, 2016 at 8:34 pm

    Rosemary is my favorite.

    Reply
  19. Amy C. says

    December 14, 2016 at 10:16 pm

    I’m a big fan of cilantro! Mexican food is always good, especially guacamole!

    Reply
  20. cris says

    December 14, 2016 at 10:33 pm

    basil

    Reply
  21. Danielle S says

    December 15, 2016 at 9:33 am

    I like cooking with fresh basil and rosemary

    Reply
  22. sandra says

    December 15, 2016 at 2:36 pm

    I use cumin alot.

    Reply
  23. julie says

    December 15, 2016 at 2:36 pm

    I like basil

    Reply
  24. Rita Anderson says

    December 15, 2016 at 6:17 pm

    Thyme. It’s so versatile.

    Reply
  25. Sherri Stocker says

    December 15, 2016 at 6:52 pm

    I LOVE Lighthouse spices! They’re the best! Garlic and red onion are some of my favorites!!

    Reply
  26. Melissa Storms says

    December 15, 2016 at 7:54 pm

    Overall I would have to say basil is my favorite herb to cook with, it lends itself to so many different dishes.

    Reply
  27. Latanya says

    December 15, 2016 at 8:41 pm

    I like using basil

    Reply
  28. Kately says

    December 16, 2016 at 7:15 am

    Rosemary is one of my top favorites.

    Reply
  29. Lauren says

    December 16, 2016 at 8:42 am

    I like to cook with basil.

    Reply
  30. Steph says

    December 16, 2016 at 10:13 am

    My fav herb is oregano

    Reply
  31. Debra Miller says

    December 16, 2016 at 2:14 pm

    Oregano is my fave herb. Rosemary is next!

    Reply
  32. Mary Gardner says

    December 16, 2016 at 5:14 pm

    My favorite herb to cook with is Rosemary.

    Reply
  33. Keri justice says

    December 16, 2016 at 8:56 pm

    Garlic for sure. I love putting garlic on and in everything.

    Reply
  34. Barb Miller says

    December 16, 2016 at 9:07 pm

    I use thyme a lot

    Reply
  35. laura bernard says

    December 16, 2016 at 9:47 pm

    I love cooking with ginger!

    Reply
  36. Kelly Payne says

    December 17, 2016 at 2:54 pm

    I use basil a lot…we grow it in our garden

    Reply
  37. Karen D says

    December 17, 2016 at 3:37 pm

    My favorite is basil

    Reply
  38. Jordan Dunne says

    December 17, 2016 at 4:40 pm

    I love basil and dill!

    Reply
  39. Kate D. says

    December 18, 2016 at 12:07 am

    I love to cook with basil and oregano.

    Reply
  40. Lisa Varner says

    December 18, 2016 at 4:48 pm

    I love cooking with paprika!

    Reply
  41. Bianca says

    December 18, 2016 at 10:31 pm

    oregano!

    Reply
  42. Margot C says

    December 20, 2016 at 2:48 am

    Thyme, and not just so I can say ‘never enough thyme’ – I just use it in a lot of things.

    Reply
  43. Laura Bowe says

    December 20, 2016 at 1:34 pm

    I cook with sage fairly often.

    Reply
  44. LORI N. says

    December 21, 2016 at 9:41 am

    I love Rosemary!

    Reply
  45. manny b says

    December 21, 2016 at 9:42 am

    I think I use basil the most often

    Reply
  46. Audrey Stewart says

    December 21, 2016 at 5:07 pm

    Our favorite herb is Basil.

    Reply
  47. Adriana says

    December 21, 2016 at 6:46 pm

    I love garlic salt.

    Reply
  48. Cindy A. says

    December 21, 2016 at 9:30 pm

    My favorite is rosemary.

    Reply
  49. sandyguerra says

    December 22, 2016 at 12:16 pm

    Basil love the taste

    Reply

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