Stuffed Pork Tenderloin with Cherry Port Sauce

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. 

• unseasoned pork tenderloin  • salt • pepper • wild rice • chicken stock


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.

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