Roast Stuffed Pork Loin with Port Sauce

This is a delicious recipe that will "WOW" the crowd. The only change I made to the recipe was using gluten free/dairy free bread crumbs and used King Arthur gluten free flour to thicken the sauce. I would say that it is definitely more than 35 minutes of hands-on time, but well worth it!

Totally delicious!

5 stars for time consuming

Made this for Christmas dinner - really delicious- everyone raved. Followed the recipe without substitutions or additions. My only suggestion - preparation is very time-consuming, esp if done on Christmas day - next time I'd prepare entirely the day before. then brown and roast on the holiday.

Did not have dried cherries on hand, so I used dried cranberries instead. Other than that I followed the recipe exactly. It was excellent! I will be making this for a holiday dinner party.

My in-laws made this dish for our Christmas dinner and it was a hit! The butcher sliced and pounded the pork for them, which was a huge help. They used store bought bread crumbs and added spicy chicken sausage to the bread mixture. They also decided to leave out the port and honestly, no one missed it. The roast was moist and delicious, a beautiful dish for a special occasion. Thin slices of the leftover roast were used to make scrumptious sandwiches!

A bit time consuming in the preparation but it turned out lovely. It took me a little more than an hour to get this in the oven, but it was worth the time invested. I used a 1 lb pork tenderloin but I made the rest of the recipe as noted (except for time, it took only 30 mins at 400 to come out perfectly medium). I didn't use all the stuffing because my tenderloin was so much smaller than the recipe, so I simply heated the leftover stuffing and served it on the side. I finely diced up the half a head of fennel I had left, mixed it with some diced onion and sautéed it before mixing into my mashed potatoes. The slight hint of fennel in the potatoes was a nice compliment to the pork. The port sauce, however, is the star of this show. And I don't think that just because I had a glass (or was it two?) of the port while I was cooking.

Very time consuming but well worth it. My daughter complained it was a bit too sweet. I thought it was fine. I used low sugar craisins. In addition I baked it in the fry pan which I had browned it in. Helps in making the gravy after it comes out of the oven. I also needed to almost double the stock in making the gravy because all the stock had evaporated. The adjustments I will make next time will be to add sausage to the stuffing and decrease the dried fruit to 1/4 cup.

This is a fabulous entree, stuffing & port wine sauce were worth all the prep time...I would plan 3 hours start to finish or make the stuffiing a day in advance. I served it with roasted vegetables for New Years Eve with just my husband, and glad I didn't experiment with guests as it took much longer than I thought. .

Made this last week as a trial and it was delicious! Can't wait to make this for Christmas dinner!