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 ovation—or at least sincere thanks—for making this special roast.

Mushroom-Stuffed Pork 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.

Serves 4.

Nutrition Facts: Calories 367 calories Protein 41 grams Fat 20 grams Sodium 196 milligrams Cholesterol 166 milligrams

Recipe provided courtesy of Pork: The Other White Meat.

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