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 400°.
- 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 400° for 20-25 minutes or until a thermometer inserted in center of pork registers 138°. 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.