This stuffed pork loin with cherry port sauce is perfect for a cozy night’s dinner or a small family holiday dinner.
- 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)
- 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 1/4 tsp. salt and 1/4 tsp. pepper and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- If you do not have Port wine, you can substitute in Merlot.
- Nutritional Disclaimer
- Category: Dinner
- Cuisine: American
- Serving Size: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: pork tenderloin, stuffed pork tenderloin, cherry port sauce