Thursday, December 13, 2012

Roast Stuffed Pork Loin with Port Sauce

This recipe requires a bit more prep work, but it is very nice for a special dinner. You may even consider this for Christmas Eve!

serves 12 ( 1 slice pork with 1-1/2 T. sauce = 6 points+)

  • 1 c. port or other red wine of your choosing
  • 1/2 c. dried cherries, coarsely chopped
  • 2 T. canola oil, divided
  • 1 c. finely chopped onion
  • 2 garlic cloves, minced
  • 1 c. fresh bread crumbs, toasted ( about 2 slices of bread processed in a food processor) 
  • 2 T. butter, divided
  • 2-1/2 c. fat-free chicken broth, divided
  • 1 T. chopped, fresh sage, divided ( or 1 tsp. dried)
  • salt and pepper to taste
  • 1/4 tsp. dried thyme
  • 1 ( 3 lb) boneless pork loin
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried sage
  • 2 T. finely chopped onion or shallot
  • 1 T. flour
  • 2 T. water

Preheat oven to 400 degrees.

Combine wine and cherries in a saucepan and bring to a boil over medium heat. reduce heat and simmer for 4 minutes. Remove from heat and let stand for 10 minutes. Drain cherries in a sieve over a bowl, reserving wine for later.
Heat a large cast iron or nonstick skillet over medium heat. Add 1 T. oil to the pan and swirl to coat. Add onion and cook until tender. Add garlic and cook 1 minute. Combine onion, cherries and bread crumbs in a large bowl. Melt 1 T. butter and drizzle over bread mixture. Add 1/4 c. chicken broth and toss. Stir in sage, thyme, salt and pepper.

Cut horizontally through center of pork, cutting to, but not through the other side. Open pork to lay flat. Place between 2 sheets of plastic wrap and pound to 1/2 inch thickness. Brush 1-1/2 tsp. oil over inside of pork. Sprinkle with salt and pepper. Spread stuffing down center of pork, leaving a 1/2 inch border around all outside edges.
Roll pork, jelly roll fashion securing with twine or toothpicks.
Brush outside of pork with 1-1/2 tsp oil and sprinkle with salt and pepper.
Heat the large skillet over medium heat. Add pork and brown on all sides.

Place pork on a roasting rack in a roasting pan. Pour remaining 2-1/4 c. chicken broth into the bottom of the pan.
Bake for 45 minutes-1 hour or until pork is cooked through. Let stand 15 minutes before slicing into 12 slices.

Place the roasting pan over medium high heat. Add reserved wine. Season with 1/4 tsp. thyme and sage. Add shallot or onion. Cook until liquid is reduced to about 1 c.
Combine flour with water and stir into sauce. Cook until thickened. Stir in 1 T. butter and salt and pepper to taste. Serve sauce with pork.

adapted from "Cooking Light"

1 comment:

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