Sharing is caring!

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. Stuffed with wild rice, seasonal herbs, and dried cherries and topped with a delicious cherry port sauce.

Savory stuffed pork tenderloin

The wild rice stuffing in this stuffed pork tenderloin 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.

Ingredients needed

• 1 3-4 pound unseasoned pork tenderloin
• 1/2 tsp salt – divided
• 1/2 tsp pepper – divided
• 1 1/2 cup wild rice
• 3 1/4 cup chicken stock – divided
• 3 Tbsp unsalted butter – divided
• 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
• 1/2 cup dried cherries – divided
• 1 cup Port wine (substitute with Merlot if Port is not available)

How to make stuffed pork tenderloin with cherry port sauce

1. Preheat oven to 375 degrees F.
2. 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 1/4 tsp. salt and 1/4 tsp. pepper and set aside.
3. In a large pot, add the rice and 2 1/4 cup 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.
4. In a large skillet, melt 2 Tbps. unsalted butter. Add the chopped onion, celery, garlic, sage, thyme, and 1/4 tsp. salt and pepper. 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.
5. Spread the wild rice stuffing over the pork tenderloin. (You will have stuffing left over, 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.
6. While the pork tenderloin is roasting, begin making your cherry port sauce. In a medium-sized saucepan, combine 1 cup chicken stock, 1 cup port wine, 1 Tbsp. unsalted butter, 1/4 cup dried cherries and bring to a boil. Once boiling, let it reduce to about half, then remove from heat and let it thicken as it cools.
7. 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.

Recipe FAQs

How do you butterfly a pork tenderloin?

To roll cut 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.

How do you tie up a pork tenderloin?

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.

Is pork tenderloin tough?

Pork tenderloin is one of the most tender cuts of pork. However, you can overcook it which will make it tough. The key is to cook it to just the right temperature by checking with a meat thermometer.

Is it safe to eat pork at 145 degrees F?

Yes, the recommended cooking temperature for pork tenderloin is an internal temperature of 145 degrees F.

Recommended kitchen tools for this recipe

Wanderlust and Wellness participates in the Amazon affiliate program. Please see my affiliate disclaimer. As an Amazon Associate, I earn from qualifying purchases.

Enjoy these other pork recipes!

• Mustard Maple Glazed Pork Loin – pork tenderloin with a tangy maple-mustard sauce
• Spicy Apple Chutney Pork Chops – a delicious fall-inspired dish
• Garlic Butter Baked Pork Chops – from Primavera Kitchen

Stuffed Pork Tenderloin with Cherry Port Sauce Recipe

Print