Bargetto Winery

Recipes & Pairings

Port Tenderloin Stuffed with Pancetta and Dried Cherries

by Greg Flores

Tender pork tenderloins are brined with garlic and juniper, then filled with a savory-sweet stuffing of crisp pancetta and dried cherries infused with Bargetto Port Wine. Roasted until beautifully browned and juicy, the pork is sliced and served with a rich combination of fruit, spice, and smoky pancetta flavors. Pair with creamy mashed potatoes and sautéed green beans for an elegant, satisfying meal.

Fact Sheet
Prep Time
25 minutes
Cook Time
35-40 minutes
Total Time
About 2 hours, including brining for 1 hour
Servings
4
Difficulty
Intermediate
Cook With
Sierra Foothills Port

Our Port is made from traditional Portuguese varietals and exudes a classic ruby port style. with flavors of Mexican-style spiced cocoa, blueberry syrup, dried cherries and ripe blackberries.

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Ingredients

Stuffing

  • 1/2 cup BARGETTO Port
  • 1/2 cup dried cherries
  • 1 tsp. shallot, minced
  • 1 T. sugar
  • 1/2 cup pancetta (cut in 1/4 inch pieces)
  • 1/4 cup canola oil
  • 8 each twine (approx. 4 inches, for trussing)
  • 2 T. additional canola oil

Tenderloin

  • 2–16 oz pork tenderloins
  • 1/2 cup sugar
  • 1/2 cup salt
  • 1 T. black pepper
  • 1 tsp garlic, minced
  • 6 cup cold water
  • 2 T. crushed juniper berries(optional)

Directions

Tenderloin

1. Combine all ingredients, except for tenderloins.
2. Stir until sugar and salt dissove.
3. Add tenderloins and brine for 1 hour.

Stuffing

1. In medium sauce pan add BARGETTO Port, dried cherries, shallots and sugar.
2. Cook over medium high heat for five minutes or until wine has absorbed into cherries.
3. Place cherries on plate and cool at room temperature.
4. In separate medium sauce pan add canola oil and pancetta.
5. Cook over medium high heat for ten minutes or until pancetta is crispy.
6. Remove pancetta from oil and cool at room temperature

Stuffing the Tenderloin

1. Butterfly tenderloins by cutting them lengthwise, 3/4 inch deep.
2. In food processor pulse cherries and pancetta until a light paste is formed.
3. Place cherry mixture in middle of each tenderloin.
4. Tie each piece closed with four pieces of twine.

Cooking the Tenderloin

1. Preheat oven to 350°.
2. In medium sauce pan over medium high heat add 2 T. canola oil.
3. Brown all four sides of tenderloins.
4. Place in oven for 12 minutes.
5. Remove twine from each tenderloin and slice into 1/4 inch pieces.

Serve with mashed potatoes and sautéed green beans.

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