A simple yet elegant dish, this stuffed pork tenderloin with cherry port sauce is perfect for a cozy dinner at home or a holiday dinner for two.
This stuffed pork tenderloin with cherry port sauce is a simple yet elegant dinner you can easily make at home. Would you also believe that I grabbed ALL of the ingredients for this gorgeous dinner at ALDI? Yes, ALDI!! Game changer right here. Let’s break down the recipe, shall we?
First things first, grab yourself a gorgeous roasting pan like this copper-colored roasting pan I grabbed at Home Goods for under $20….say whaaa?? Next, you’re going to want to find a 3-4 pound unseasoned pork tenderloin. You’re going to butterfly the pork tenderloin and then flatten it so that it makes a flat rectangle shape. Then, using the flat side of a meat mallet, pound out the tenderloin until it’s about 1/2 – 3/4 inch thick. Here’s a quick YouTube video that also shows how to roll-cut a pork tenderloin. You can also trim down any thick pieces that just won’t flatten. I prefer to leave the fat on the tenderloin because it adds in more flavor. Season the pork tenderloin with salt and pepper and set it aside while you make the wild rice stuffing.
The wild rice stuffing is full of seasonal flavors such as sage, thyme, and celery, combined with sweet dried cherries; it smelled like Thanksgiving while cooking! For this recipe I’m giving you a larger batch, so don’t worry when you have stuffing left over that doesn’t fit inside the stuffed pork tenderloin. You can serve the leftover portion with the sliced pork tenderloin.
Once the wild rice stuffing is cooked, you’ll spread a layer across the entire flattened pork tenderloin and then begin the rolling process. Carefully start at one end and begin rolling your pork tenderloin, keeping the wild rice stuffing inside as you roll.
To keep the stuffed pork tenderloin nice and tight while roasting, you’re going to want to truss it with cotton string or twine. Make sure it’s 100% cotton because synthetic materials will melt in the heat. Here’s a YouTube video that explains how to truss a pork tenderloin easily. Once it’s neatly tied up, place it into the roasting pan and roast for about 30-40 minutes.
Let’s talk about this cherry port sauce, shall we? You’ll again use sweet dried cherries, which balances the tart port wine and gives you a nice sweet sauce that pairs well with the stuffed pork tenderloin. The dried cherries will plump up as the sauce reduces. Pour the sauce over the stuffed pork tenderloin once it’s ready to serve.
This stuffed pork tenderloin with cherry port sauce is such a simple yet elegant meal, which makes it perfect for this upcoming holiday season! Plus, you can grab all of the ingredients at your local ALDI which saves you big time in the spending department. Win-win, right??
Stuffed Pork Tenderloin with Cherry Port Sauce Recipe
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Stuffed Pork Tenderloin with Cherry Port Sauce
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 1x
Description
This stuffed pork loin with cherry port sauce is perfect for a cozy night’s dinner or a small family holiday dinner.
Ingredients
Pork Tenderloin
- 1 3-4 pound unseasoned pork tenderloin
- 1/4 tsp salt
- 1/4 tsp pepper
Wild Rice Stuffing
- 1 1/2 cup gluten-free wild rice
- 2 1/4 cup chicken stock
- 2 tbsp butter
- 1/2 cup white onion – chopped
- 2 stalks celery – chopped
- 1/2 tsp minced garlic
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup dried cherries
Cherry Port Sauce
- 1 cup chicken stock
- 1 cup port wine (substitute with merlot if port is not available)
- 1 tbsp butter
- 1/4 cup dried cherries
Instructions
- Preheat oven to 375 degrees F.
- Using a sharp knife, butterfly or roll-cut the pork tenderloin until it can be spread out and laid flat. Use the flat side of a meat mallet to flatten the meat until it’s a uniform 1/2-3/4 inch in thickness. Season with salt and pepper and set aside.
- In a large pot, add the rice and chicken stock and bring to a boil. Cover and reduce to simmer. Simmer about 15 minutes or until all liquid is absorbed. Remove from heat and fluff, then set aside.
- In a large skillet, melt the butter. Add the chopped onion, celery, garlic and seasonings. Cook until the celery and onion have softened. Next, add in the dried cherries and cook for another 5 minutes. Lastly, add in the cooked wild rice and stir to combine. Remove from heat and let cool about 5 minutes.
- Spread the wild rice stuffing over the pork tenderloin. (You will have stuffing leftover, reserve for serving with the stuffed pork tenderloin.) Begin to roll the pork tenderloin, keeping it as tight as possible. Tightly truss the pork tenderloin with cotton string or twine, then place into a roasting pan, seam side down. Roast for 30-40 minutes or until the internal temperature reaches 145 degrees F.
- While the pork tenderloin is roasting, begin making your cherry port sauce. In a medium-sized saucepan, combine the cherry port sauce ingredients and bring to a boil. Once boiling, let it reduce to about half, then remove from heat and let it thicken as it cools.
- Once the stuffed pork tenderloin has reached its internal temperature of 145 degrees F., remove from oven and let rest for 5-10 minutes. Slice and serve with additional wild rice stuffing and the cherry port sauce.
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
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Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
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