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Shiitake and Cranberry Stuffed Pork Loin

Servings

6

Serving size

4 ounces pork
Shiitake and Cranberry Stuffed Pork Loin

Ingredients

2 tsp. Olive oil
2 1/2 lb Mushrooms, shiitake, raw (thinly sliced)
2 Large Shallots, raw (minced)
1/2 cup Dried sweetened cranberries
1/4 cup Port wine (tawny port is best)
1/2 cup No salt added vegetable stock (or no salt added chicken stock)
1/4 tsp. Salt
1 to taste Black pepper
1 Tbsp. Maple syrup
1 Tbsp. Rosemary, fresh
1 1/2 lb Pork, fresh, loin, whole, separable lean only, raw (split for stuffing)
1/2 cup Water
2 Tbsp. Cornstarch

Instructions

In a large skillet heat 1 teaspoon of the olive oil over medium-high heat. Add the shiitaki mushrooms and, tossing frequently, sauté until they turn a dark roasted brown.

While the mushrooms are cooking heat the other teaspoon of oil in a medium skillet over medium heat. Add the minced shallots and cook gently stirring frequently until they are soft and translucent. Add the cranberries, port, chicken stock, salt, pepper and maple syrup.

Increase the heat slightly and cook until all but about 1 tablespoon of the liquid has evaporated. Remove from the heat and set aside to cool.

When the mushrooms are done fold them into the cranberry mixture. Add the rosemary and toss until well blended. Refrigerate at least 30 minutes.

Preheat the oven to 400°F.

While the stuffing is cooling trim the pork tenderloin of all excess fat. Stuff the pork loin using about 3/4 of the cranberry/shiitaki mixture.

Place a large non-stick skillet in the oven to heat. After about ten minutes lightly spray with olive oil and add the pork loin to sear. This will require turning about every 4 minutes for the first 15 so as to sear the outside well.

While the pork is roasting place the remaining cranberry/shiitaki mixture in a non-reactive sauce pan with the tawny port and 1/4 cup chicken stock over medium heat. When the sauce is simmering reduce the heat to medium-low. As the sauce reduces ad the water about 2 tablespoons at a time.

While the sauce is cooking place the 2 teaspoons of cornstarch in the remaining 1/4 cup chicken stock and stir well until blended. Set aside.

The roast will take about 45 minutes to cook to an internal temperature of 160°F. Remove to a cutting board to rest for about 3 - 5 minutes.

While the meat is resting increase the heat under the sauce to medium and add the cornstarch/chicken stock mixture. Stir well to blend and thicken the sauce.

Cut the pork loin into 6 slices of equal thickness. These will be about 1 - 1 1/2 inches thick. Remove the trussing twine as you slice.

Serve over Mashed Potatoes with the thickened sauce.

Serve this recipe with one of these Breakfast side dishes.

Low Sodium Thick Cut Yam Fries

Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…

Thick Cut Yam Fries

Scrub the yams well and then cut into wedges.  It’s easiest to cut them in half lengthwise and then quarters and then eighths. Place the cut yams in the ice water for 20 minutes Place a large skillet in the oven and set the preheat to 325°F. When the oven…

Yam Home Fries

Place a large skillet in the oven and preheat oven to 325°F. When the pan is hot, add the butter, shallot, and yams. Return the pan to the oven and cook for about ten minutes. Stir the yams and continue to roast in the oven stirring every 8 – 10…

AND

Serve this recipe with one of these starch side dishes.

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Low Sodium Thick Cut Yam Fries

Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…

Mashed Yams with Sage

Place the water in a sauce pan fitted with a steamer basket over high heat. Add the cubed yams to the steamer basket and steam until they break slightly with a fork – about 10-15 minutes. While the potatoes are cooking, place the olive oil in a small skillet over…

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Roasted Potatoes

Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…

Thick Cut Yam Fries

Scrub the yams well and then cut into wedges.  It’s easiest to cut them in half lengthwise and then quarters and then eighths. Place the cut yams in the ice water for 20 minutes Place a large skillet in the oven and set the preheat to 325°F. When the oven…

Yam Home Fries

Place a large skillet in the oven and preheat oven to 325°F. When the pan is hot, add the butter, shallot, and yams. Return the pan to the oven and cook for about ten minutes. Stir the yams and continue to roast in the oven stirring every 8 – 10…

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This is the perfect holiday meal – roasted pork loin, savory stuffing, cranberries, a rich sauce and the lovely aroma and flavor or rosemary that says “it smells like Christmas.”

"I detest... anything over-cooked, over-herbed, over-sauced, over elaborate."

Sybille Bedford, Author