Created by: Chef Keith Snow
Active Time: 25 minutes
Total Time: 1 1/2 hours
Recommended Beverage: Pinot Noir
Stuffing a pork loin is one of the best ways to serve this particular cut of meat. It adds flavor, color, depth and allows you to cook two portions of the meal together…The vegetables are in the meat! So try this dish and then come up with your own stuffing recipe and share.
2 1/2 lbs pork loin trimmed
3 tbs olive oil
2 lbs mixed mushrooms rough chopped
1 medium white onion chopped
2 tbs fresh rosemary chopped
1 cup fresh breadcrumbs
1 cup heavy cream
1/2 cup white wine
1/4 cup sherry
1. In a large sauté pan heat 2 tablespoons of the oil over medium heat.
2. Cook garlic and onions until caramelized. Add mushrooms to the pan and continue to cook until soft.
3. Add the chopped herbs, sherry and wine. Continue to cook until reduced by 2/rd
4. Now add the cream and reduce again by 1/2.
5. Remove the pan from the heat and place the mixture in the bowl of a food processor.
6. Pulse until the mushrooms are chopped fine.
7. Fold in the breadcrumbs and refrigerate until firm.
8. Pound the pork loin until 1/2-inch even thickness is achieved.
9. Spread the mushroom paste on the pork loin leaving 1 inch of the perimeter free.
10. Roll the pork loin to form a roast. Tie the pork with 1 piece of twine about every inch. Season with salt and pepper.
11. In a large roasting pan heat the remaining oil over medium high heat and sear the pork loin until brown on all sides.
12. Cook the pork loin in a preheated 350-degree oven until internal temperature reaches 150 degrees, about 40 minutes.
13. Remove from the oven and allow to rest for 15 minutes and serve.
Chef’s Notes: The pork loin can be grilled instead of cooked in an oven. After the pork has been stuffed, sear the pork over a hot grill and then set it to the side to cook with indirect heat. about the same amount of time will be needed and you can still use a thermometer to check doneness. Wood chips can also be added.