Search for recipes throughout
the entire site or select one of the recipe collections from
the drop-down menu on the search tool below:
A butterflied, stuffed and rolled-up pork
roast is not only elegant, it cooks more quickly than a standard
roast. You'll get a standing ovationor at least sincere
thanksfor making this special roast.
- 1 to 2 pound single pork loin roast
1 cup chopped fresh mushrooms
1/4 cup finely chopped onions
1 tablespoon butter
1 tablespoon lemon juice
1/2 teaspoon rosemary, crushed
1 large egg yolk, beaten
1/3 cup grated Romano cheese
1/4 cup finely chopped walnuts
- For filling, in saucepan cook mushrooms
and onion in butter over medium-low heat until tender and liquid
has evaporated, stirring frequently. Remove from heat, stir in
leamon juice, rosemary, egg yolk, Romano and walnuts; set aside.
- Butterfly pork loin by cutting through
roast horizontally to within 1/4-inch of the other side. Do not
cut all the way through. Open out and pound to roughly a 6x8-inch
rectangle. Spread filling evenly on meat rectangle. Roll up lengthwise;
tie with kitchen string at 1 to 2 inch intervals to secure.
- Place roast in shallow pan and roast in
a 350°F (175°C) oven for 45 to 50 minutes or until internal
temperature (measured with a meat thermometer) reaches 155°F
- Remove from oven, let rest for 5 minutes.
Slice to serve, removing string.
Nutrition Facts: Calories 367 calories
Protein 41 grams Fat 20 grams Sodium 196 milligrams Cholesterol
Recipe provided courtesy of Pork: The Other
Rate and submit your comments
about this recipe below.