Portobello-Stuffed Pork Roast

• 1 package (6 ounces) dried cherries
• 3/4 cup ruby port wine or grape juice, warmed, divided
• 3 large portobello mushrooms, divided
• 1 medium onion, finely chopped
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 1-1/2 cups soft bread crumbs
• 1/3 cup chopped pecans
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons plus 1/4 cup balsamic vinegar, divided
• 1 boneless pork loin roast (3 to 4 pounds)
• 1/2 cup ruby port wine or grape juice
• 1/2 cup balsamic vinegar
• 1/4 cup chicken broth
• 3 garlic cloves, minced
• 1/2 cup heavy whipping cream

1. In a small bowl, combine cherries and 1/2 cup wine. Let stand 5 minutes. Drain cherries, reserving wine; set side.
2. Chop one mushroom. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from heat. Add bread crumbs, pecans, salt, pepper, 3 tablespoons balsamic vinegar, 1/2 cup cherries and chopped mushroom.
3. Preheat oven to 350u0b0. Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread stuffing mixture over meat.
4. Roll up jelly-roll style, starting with a long side. Tie pork at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Slice remaining mushrooms; brush with 1 tablespoon vinegar. Arrange around pork.
5. Bake 1 hour. In a small bowl, combine remaining vinegar and reserved wine; brush over pork. Bake 1 to 1-1/2 hours longer or until a thermometer reads 160u0b0. Let stand 10 minutes before slicing.
6. For sauce, in a small saucepan, combine wine, vinegar, broth, garlic and remaining cherries. Bring to a boil; cook until liquid is reduced by half. Stir in cream; simmer 5 minutes. Serve with pork and mushrooms.

cherries, port wine, portobello mushrooms, onion, olive oil, garlic, bread crumbs, pecans, salt, pepper, balsamic vinegar, pork loin, port wine, balsamic vinegar, chicken broth, garlic, heavy whipping cream

Taken from www.tasteofhome.com/recipes/portobello-stuffed-pork-roast/ (may not work)