Tart cherries and earthy mushrooms come together in a savory stuffing for pork tenderloin. The sauce—prepared with port wine and balsamic vinegar—makes every bite even better.
—LINDA MONACH CHESTNUT HILL, MA
PREP: 35 MIN. • BAKE: 2 HOURS + STANDING • MAKES: 8 SERVINGS (1 CUP SAUCE)
1 package (6 ounces) dried cherries
3/4 cup ruby port wine or grape juice, warmed, divided
3 large portobello mushrooms, divided
1 medium onion, finely chopped
3 tablespoons olive oil
6 garlic cloves, minced
1 1/2 cups soft bread crumbs
1/3 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons plus 1/4 cup balsamic vinegar, divided
1 boneless pork loin roast (3 to 4 pounds)
CHERRY PORT WINE SAUCE
1/2 cup ruby port wine or grape juice
1/2 cup balsamic vinegar
1/4 cup chicken broth
3 garlic cloves, minced
1/2 cup heavy whipping cream
1. In a small bowl, combine cherries and 1/2 cup wine. Let stand 5 minutes. Drain cherries, reserving wine; set side.
2. Chop one mushroom. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from heat. Add bread crumbs, pecans, salt, pepper, 3 tablespoons balsamic vinegar, 1/2 cup cherries and chopped mushroom.
3. Preheat oven to 350°. Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread stuffing mixture over meat.
4. Roll up jelly-roll style, starting with a long side. Tie pork at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Slice remaining mushrooms; brush with 1 tablespoon vinegar. Arrange around pork.
5. Bake 1 hour. In a small bowl, combine remaining vinegar and reserved wine; brush over pork. Bake 1 to 1 1/2 hours longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.
6. For sauce, in a small saucepan, combine wine, vinegar, broth, garlic and remaining cherries. Bring to a boil; cook until liquid is reduced by half. Stir in cream; simmer 5 minutes. Serve with pork and mushrooms.