Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

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

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


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

The refrigerator light goes on...

When I was working on this recipe a friend came into the kitchen and said “it smells like Christmas in here.” 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.”


Shiitaki and Cranberry Stuffed Pork Loin

Servings: 6 | Serving size: 4 ounces pork

Cooking Time: 90 Minutes

This recipe can be multiplied by 2,3.

Leftovers are good. Reheat gently. Leftovers make great sandwiches.

Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Yam Home Fries or Home Fries - Low Sodium Version or Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version

2 tsp olive oil
2 1/2 lbs shitaki mushrooms (thinly sliced)
2 large shallots (minced)
1/2 cup dried cranberries
1/4 cup tawny port
1/2 cup low sodium chicken or vegetable broth
1/4 tsp salt
fresh ground black pepper
1 Tbsp maple syrup
1 Tbsp fresh rosemary leaves
1 1/2 lbs pork loin (split for stuffing)
1/4 cup tawny port
1/2 cup low sodium chicken or vegetable broth
1/2 cup water
2 Tbsp cornstarch

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.

Nutrition Facts

Serving size: 4 ounces pork

Servings: 6

Amount Per Serving

Calories 352 Calories from Fat 84
% Daily Value
Total Fat 9g 14%
    Saturated Fat 3g 14%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 62mg 21%
Sodium 247mg 10%
Total Carbohydrates 34g 11%
    Dietary Fiber 2g 9%
    Sugars 19g
Protein 30g
Vitamin A 7% Vitamin C 4%
Calcium 6% Iron 12%
Vitamin K 1 mcg Potassium 1458 mg
Magnesium 51 mg