Mushroom-Stuffed Pork Roast
A butterflied, stuffed and rolled pork roast is not only elegant, it cooks more quickly than a standard roast. You'll get a standing ovation—or at least sincere thanks—for 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 (approximately 65°C).
- Remove from oven, let rest for 5 minutes. Slice to serve, removing string.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 367 calories Protein 41 grams Fat 20 grams Sodium 196 milligrams Cholesterol 166 milligrams.
Recipe provided courtesy of National Pork Board.