Roast Stuffed Pork Loin W/ Port Sauce

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, Roast Stuffed Pork Loin W/ Port Sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Roast Stuffed Pork Loin W/ Port Sauce is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roast Stuffed Pork Loin W/ Port Sauce estimated approx 2 hours 15 mins.

To begin with this recipe, we have to first prepare a few components. You can have Roast Stuffed Pork Loin W/ Port Sauce using 19 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Roast Stuffed Pork Loin W/ Port Sauce:

1. 1 cup Lawny port
2. 1/2 cup Dried cherries ( coursely chopped )
3. 2 tbsp Canola oil ( divided )
4. 3/4 cup Fennel bulb ( finely chopped )
5. 1/2 cup Onion ( finely chppped )
6. 2 large Garlic cloves ( minced )
7. 1 cup Sourdough bread crumbs ( toasted )
8. 2 tbsp Butter ( divided )
9. 2 1/2 cup Chicken stock ( divided )
10. 1 tbsp Fresh sage ( chopped & divided )
11. 1 1/2 tsp Fresh thyme ( chopped )
12. 1 Salt & pepper to taste ( divided )
13. 3 lb Boneless pork loin ( trimmed )
14. 1 Cooking spray
15. 2 Thyme sprigs
16. 2 Fresh sage leaves
17. 1 Shallot ( peeled & quartered )
18. 1 tbsp Flour
19. 2 tbsp Water

Instructions to make to make Roast Stuffed Pork Loin W/ Port Sauce

1. Preheat oven to 400°
2. Combine port, & cherries in a small sauce pan over med heat; bring to a boil. Reduce heat; simmer 4 minutes. Remove from heat & let stand for 10 minutes, drain cherries & save the cherries & port.
3. Heat a Med skillet over Med heat. Add 1 tbls. oil & cook fennel & onion for 10 minutes, stirring occasionally. Add garlic, cook 1 minute stirring frequently. Combine cherries, fennel, & bread crumbs in a large bowl.Melt 1 tbls. butter drizzle butter, & 1/4 cup stock over bread mix & toss. Stir in 2 teas. chopped sage & thyme., & salt & pepper to taste.
4. butterfly the pork in half & then butterfly each half, leaving 1 whole flat piece of pork. Cover w/ plastic & pound w/ a meat mallet to an even 1/2" thickness. Brush 1&1/2 oil on inside of pork; salt & pepper to taste. Spread bread mix evenly over pork leaving a 1/2" edge around the outside. Roll up pork jelly roll fashion, starting w/ short side, tie w/ butcher twine every 2". Brush pork W/ remaining oil, salt & pepper to taste all sides.
5. Heat a large skillet over high heat & brown pork on all sides. Place on a sprayed roasting pan. Pour remaining stock in the bottom of the roasting pan & roast pork for 45 minutes until done.Remove from pan & let rest for 15 minutes.
6. Place roasting pan overmed-high heat; add reserved port, thyme sprigs, sage leaves, & shallots; bring to a boil& reduce to about 1 cup. Make rue out of flour & water; add to port sauce stirring w/ a whisk until it thickens. Whisk in remaining butter until it melts. Strain sauce & discard solids. Stir in remaining sage, salt & pepper to taste. Slice pork crosswize into 12 slices, drizzle sauce over pork.

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