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 degree F. oven for 45 to 50 minutes or
until internal temperature (measured with a meat thermometer)
reaches 155 degrees F.
- 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.
