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Wild Mushroom-Stuffed Pork Roast
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Impress your family and guests with a juicy pork loin roast stuffed with savory wild mushrooms.
Ingredients:
  • 1 package (1 oz) dried porcini mushrooms
  • 1 boneless pork loin roast (3 lb)
  • 1 tablespoon butter or margarine
  • 1 package (8 oz) fresh baby portabella mushrooms, finely chopped
  • 1/2 cup herb-seasoned stuffing crumbs (do not use stuffing cubes)
  • 2 tablespoons olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh sage leaves, if desired
Instructions:
  • Preheat oven to 375°F. Place dried porcini mushrooms in a small bowl and cover with hot water. Let stand for 10 minutes to rehydrate.
  • Cut the pork roast horizontally, leaving 1/2 inch uncut from one long side to create a "book." Set it aside. Melt butter in a 10-inch skillet over medium-high heat, then sauté the onion for about 1 minute until tender.
  • Ensure porcini mushrooms are well drained, then chop them. Combine the porcini mushrooms and portabella mushrooms with butter in a skillet; sauté for approximately 4 minutes, stirring occasionally, until the mushrooms are tender. Mix in the stuffing crumbs.
  • Fill the pork with the flavorful mushroom mixture, seal it shut, and tie it with string. Put the stuffed pork in a roasting pan, brush it with oil, season with salt and pepper, and insert an ovenproof thermometer in the center of the thickest part.
  • Roast the pork uncovered in the oven for 45 to 55 minutes until the thermometer reads 150°F. Rest the pork covered with foil for 10 minutes until the thermometer reaches 160°F. Remove the strings before carving and garnish with sage.

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