Wednesday, February 1, 2012

Mushroom Stuffed Pork Roast

Bring a boneless pork loin to room temperature. (Any size will do but you will need to watch the cooking time for smaller roasts. A 3 pound roast will take about an hour in the oven).

Pour 2 cups boiling water over about two cups of mushrooms (dried Porcini, Crimini, whatever you like) and let stand for 30 minutes. (I used Crimini's that I had left over and which had dried out slightly and this worked perfectly). Remove mushrooms and reserve mushroom water by pouring through a coffee filter or fine sieve.

1/2 cup shallots or yellow onions, chopped
3 - 4 cloves garlic, minced
3/4 cup fine bread crumbs
1/4 cup chopped parsley leaves
2/3 of soaked mushrooms, minced
Salt and pepper to taste

Saute onion and garlic over medium high heat until softened.
Transfer to a bowl and add remaining ingredients.
Let cool.

With a long thin knife cut a slit through the center of the pork loin (about an inch to an inch and a half wide) and stuff it with the mushroom stuffing. You can push it through with a wooden spoon or just keep pushing it in with your fingers.

Season outside of pork loin with salt and pepper.
Heat 1/2 Tbsp oil over high heat in a cast iron skillet until it just starts to smoke, then brown loin on all sides (about 1 1/2 minutes total).

Transfer skillet and loin to 375º oven. Roast for about an hour or until internal temperature reaches 155º.

Rest for ten minutes, slice and serve.


Deglaze hot frying pan with juice of two limes. Add two cups of stock, reserved mushroom liquid, and remaining mushrooms (chopped). Simmer, stirring occasionally, for about five minutes.