Portobello-Stuffed Pork Roast

Makes 8 servings         1   cup sauce
1             package ( 6 ounces) dried cherries
1/4          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 solf bread crumbs
1/3          cup chopped pecans
1/2          teaspoon salt
1/4          teaspoon pepper
3             tablespoons plus 1/4 cup balsamic vinger , divided
1             bonelesds pork loin (3 to 4 pounds)
CHERRY PORT WINE SAUCE :
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  for 5 minutes  . Drain cherries  , reserving wine  ; set  aside .
2)       Chop one mushroom . In a large skittet  , saute onion in oil until tender . Add garlic  ; cook 1 minute  longer . Remove  from the heat . Add the bread crunbs , pecans , salt , pepper, 3 tablespoons  balsamic  vinegar , 1/2 cup cherries  and chopped mushroom .
3)       Starting  about a third in from one side , make a lengthwise  slit in the roast  to within 1/2-inch of the bottom . Turn roast over  and make another lengthwise  slit  ,starting  from about 1/3 in from the opposite side . Open roast so it lays flat  ; cover  with plastic wrap . Flatten to 3/4-inch thickness . Spread stuffing mixture  over meat .
4)       Roll up jelly-roll style  , starting with a long side . Tie pork  at 2-inch 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 at 350* for 1 hour  . In a small bowl  , combine  remaining  vinegar  and reserved wine  ; brush  over ork . Bake  for 1 to 1-1/2 hours longer  or until a thermometer  reads 160* . Let stand  for 10 minutes  before slices .
FOR SAUCE :
6)       In a small saucepan , combine the wine  , vinegar , broth , garlic  and remaining  cherries . Bring to a boil  ; cook until liquid  is reduced  by half . Stir in cream ; simmer for 5 minutes  . Serve whit pork and mushrooms .
Tart cherries  and earthy mushrooms come together in a savory stuffing for pork tenderloin . The sauce  ---prepared  with port wine  and balsamic vinegar  --makes every bite even better  . Mmm!